Recipe: Strawberry-Pistachio Tart

I know what y’all be thinking – it ain’t strawberry season, so what is this madness?!

This ain’t madness though – it’s deliciousness.

In lieu of the unusually warm November weather – not that I’m complaining – the summer season has extended a bit further than usual, so fruits like strawberries and tomatoes are still showing up at farmers’ markets. I had frozen a basket last month in preparation for winter, but clearly, there was no need.

This tart was the last of the three desserts I auctioned off at the fundraiser a couple weeks back. Yesterday I gave you step one; today are steps two and three – filling and fruit.

The pistachio paste won’t seem like a lot, but because of the air whipped into it, it will rise and encapsulate the fruit into a brimming tart of happiness. The fruit can be swapped out for anything you want or have. In this instance, I used my frozen strawberries, but some apples, pears, or persimmons (my favorite!) would be a great holiday tweak and welcome addition to the Thanksgiving table. Serve it warm or at room temperature with ice cream, because lezbereal, this is Shikha la mode after all.

Heart to tart.

 

Strawberry Pistachio Tart

[ingredients]

Directions

1. Spray a 8 or 9-inch round mold and preheat the oven to 350 degrees.
2. Set one disc of the tart dough in between two pieces of parchment paper and roll out until it is 1/4” thick, rotating the disc a quarter-turn after each roll to ensure that it keeps a circular shape. Drape it over the prepared mold, letting the pastry hang over the edges. Using a paring knife, cut away at the overhang to make the crust even all the way around.
3. In the bowl of a stand mixer, cream the butter, sugar, and pistachios at high speed until well-combined. Spread over the bottom of prepared tart crust.
4. Spread the strawberries (or whatever fruit you have) over the pistachio cream.
5. Set the second disc of dough between two pieces of parchment paper and roll out until it is 1/4” thick. Cut it into a 7-inch round and drape over the fruit. If it doesn’t completely reach the edges of the tart (as mine clearly didn’t), don’t worry too much; it just means that your guests get a sneak peek at the fruit filling!
6. Beat the yolk and milk and brush over the crust. Brush a second coat on.
7. Bake for 40-45 minutes until the crust is golden brown and the fruit is bubbling. Cool on a wire rack for at least 10 minutes before serving.