LEMON-PISTACHIO TART
Categories Egg Dessert Bake Lemon Pistachio Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- for crust:
- Combine flour and salt in processor. Add butter; cut in, using on/off turns, until mixture resembles coarse meal. Add egg yolk and 3 tablespoons ice water. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 1 day ahead. Keep chilled.)
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Fold in overhang and press, forming high-standing rim. Pierce all over with fork. Cover and freeze 20 minutes.
- Bake crust until deep golden, about 40 minutes. Transfer to rack; cool.
- for filling:
- Melt butter in heavy medium saucepan over medium heat. Whisk in 1 cup sugar and next 5 ingredients. Cook until mixture thickens, whisking constantly, about 10 minutes. Reduce heat to low and whisk 2 minutes longer. Pour hot filling into crust. Chill uncovered until filling is set, about 2 hours.
- Line small baking sheet with foil. Stir 2 tablespoons sugar and 4 teaspoons water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until pale golden, about 6 minutes. Add pistachios and stir to coat. Spread pistachios in single layer on prepared sheet. Cool completely. Coarsely chop pistachios. (Tart and pistachios can be made 1 day ahead. Cover tart; keep chilled. Store pistachios airtight at room temperature. Let tart stand at room temperature 20 minutes before serving.
- Sprinkle pistachios in 2-inch border around edge of tart. Cut tart into wedges.
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Md Suhin
[email protected]This tart looks amazing!
Lesedi Meshe
[email protected]I can't wait to try this recipe!
Lovemore Tinevimbo
[email protected]This tart is a bit time-consuming to make, but it's worth the effort.
Fabian Villavicencio
[email protected]I'm going to try making this tart with different types of nuts next time.
Shohagh Hossain
[email protected]This tart is the perfect dessert for a summer party.
hadassa
[email protected]I would definitely recommend this recipe to anyone who loves lemon desserts.
Uasama bacha
[email protected]This tart was a little too lemony for my taste, but I still enjoyed it.
Sajid Rahman
[email protected]I've never made a tart before, but this recipe was easy to follow and the tart turned out great!
Maddison Downie
[email protected]This tart is the perfect combination of sweet and tart. I love the pistachio crust!
Dabu Arbaxx
[email protected]I'm not a huge fan of lemon desserts, but this tart was surprisingly good.
Mahd Mämdôūh
[email protected]Delicious!
Redeemer Nation
[email protected]This tart was just okay. The crust was a little dry and the filling was a bit bland. I think I would try a different recipe next time.
M_4 BhaTTi
[email protected]I made this tart for a potluck and it was a huge success! Everyone loved it. The tart was easy to make and it looked really impressive.
Dream_Tech Team
[email protected]This tart was a bit too sweet for my taste, but it was still good. The crust was nice and flaky, and the filling was creamy and smooth. I think I would try using less sugar next time.
Suvo ghosh Ghosh
[email protected]I've made this tart several times now, and it's always a hit. The crust is so easy to make, and the filling is creamy and flavorful. I love that you can use any type of nuts you like, so it's a great way to use up leftovers.
Mike Keith
[email protected]This lemon pistachio tart was absolutely divine! The combination of tangy lemon and sweet pistachios was perfect, and the crust was flaky and buttery. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make tart.