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Shikha la mode

Eating Life to its Fullest in San Francisco, CA.

Home » Recipes » Recipe: Strawberry-Pistachio Tart

November 26, 2013

Recipe: Strawberry-Pistachio Tart

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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.

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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.

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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.

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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.

Filed Under: Recipes Tagged With: Almond Flour, Baking, Fall, Holiday, Pistachios, Recipe, Strawberries, Tart, Thanksgiving

Reader Interactions

Comments

  1. The Vegan 8 says

    November 26, 2013 at 8:00 am

    Sounds delicious and easy and I love the almonds in it! I use almonds probably more than any other ingredients. I love strawberries too regardless what time of the year!

    Reply
    • Shikha says

      November 26, 2013 at 11:11 pm

      Strawberries are so good, I totally agree with you! I’m not sad at all that we get to have them longer this year.

      Reply
  2. yummychunklet says

    November 26, 2013 at 10:10 am

    Such a pretty tart!

    Reply
    • Shikha says

      November 26, 2013 at 11:11 pm

      Thank you, and thanks for stopping by!

      Reply
  3. Erika says

    November 26, 2013 at 11:06 am

    You’re brilliant. This + a la mode = get in my mouth!

    Reply
    • Shikha says

      November 26, 2013 at 11:12 pm

      Hahahha all about that a la mode 🙂

      Reply
  4. Daniela @ FoodrecipesHQ says

    November 26, 2013 at 11:33 am

    Cool recipe! I’m lucky, I can still find strawberry…

    Reply
    • Shikha says

      November 26, 2013 at 11:12 pm

      Are you finding strawberries in your farmers’ markets too? Love it!

      Reply
  5. Kristi @ My San Francisco Kitchen says

    November 26, 2013 at 5:59 pm

    MMM this looks delicious!

    Reply
  6. Kim Beaulieu says

    December 4, 2013 at 9:31 pm

    This is absolutely gorgeous. I’m a nut for pistachios so it definitely caught my attention immediately.

    Reply
    • Shikha says

      December 5, 2013 at 11:14 am

      I love pistachios, too – I feel that they’re underrated as a nut, don’t you?

      Reply

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About

Shikha here - a pastry chef, runner, and writer based in San Francisco. I've worked in several Michelin-starred restaurants and blasted a lot of hip hop during prep service. Now I develop recipes, write, run races, and teach classes so you too can eat life to its fullest.

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