Pistachio Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the pistachio frangipane:</li><li class="ingredients-single-item">150g shelled unsalted pistachios, plus extra for decoration</li><li class="ingredients-single-item">125g unsalted butter, softened</li><li class="ingredients-single-item">125g caster sugar</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">25g plain flour</li><li class="ingredients-single-item">¼ tsp almond extract (optional)</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour, salt and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. The cold butter creates pockets of fat that will make your pastry flaky when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and pulse briefly to combine. Add the egg yolk and 2 tablespoons of ice-cold water, then pulse until the dough just starts to come together. If needed, add the remaining tablespoon of water, but be careful not to overmix as this develops gluten and toughens the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently bring it together with your hands. Form it into a disk, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This resting period relaxes the gluten and firms up the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, make the pistachio frangipane. Reserve a small handful of pistachios for decoration, then place the remaining pistachios in a food processor and pulse until finely ground, being careful not to over-process into a paste.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large bowl, cream the softened butter and sugar until pale and fluffy, about 3-4 minutes. This incorporates air, creating a lighter texture in the final tart. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in the ground pistachios, flour, almond extract (if using), and salt until just combined. Don't overmix, as this can make the frangipane tough. Cover and refrigerate while you prepare the tart shell.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 180°C (160°C fan/Gas 4). Roll out the chilled pastry on a floured surface to about 3mm thickness and a diameter large enough to line your tart tin. Gently drape the pastry over your rolling pin to transfer it to the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Press the pastry gently into all corners of the tin, allowing a slight overhang. Prick the base all over with a fork (this prevents air bubbles) and chill for another 15 minutes. The cold pastry will hold its shape better during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5 minutes until the base is just starting to color but not fully baked. This partial bake ensures the pastry won't become soggy from the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the pastry case has cooled slightly, trim the excess pastry with a sharp knife. Spoon the pistachio frangipane into the pastry case and smooth the top with a spatula. Roughly chop the reserved pistachios and scatter over the top.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake the tart for 30-35 minutes or until the frangipane is golden and firm to the touch with a slight wobble in the center. A skewer inserted into the center should come out clean. The frangipane will puff up slightly during baking but will settle as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the tart to cool in the tin for 15 minutes, then carefully remove and transfer to a wire rack to cool completely. The tart needs to set properly before slicing, so patience is key. Serve at room temperature with a dollop of crème fraîche or a scoop of vanilla ice cream if desired.</li></ol>