Check out this beautiful tart that will truly wow your guests. It is so simple but looks very complicated and the pistachios are truly the star. I use frozen puff pastry, which always tastes delicious and is so easy to work with. The trick is to roll out the dough until very thin. Poke with holes and cook in the oven with a baking sheet inserted on top in order to keep the pastry very flat and crusty. Next, top with a mixture of chopped pistachios and sugar and continue cooking until golden brown. Even without the strawberries and figs, this pastry is scrumptious. You can just cut it into slices and serve with orange spiced whipped cream.
Here is the fun part. Layer thinly sliced strawberries and figs in any pattern on top of the pistachios, then brush the top with warmed blood orange marmalade and sprinkle the edges with roughly chopped pistachios. The pastry slices so easily and you can eat the tart almost like a pizza. Hey, you can just call this recipe pistachio pizza and your kids will come running.
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- Prep Time
- all purpose flour, for rolling
- 1 sheet frozen puff pastry, thawed
- 1/2 cup unsalted pistachios
- 2 tablespoon sugar
- 4 cup thinly sliced strawberries
- 1 cup thinly sliced black mission figs
- 1/4 cup blood orange marmalade, warmed
Preheat oven to 350 degrees. On a lightly floured work surface, roll out the puff pastry to a 12x16 inch rectangle. The pastry will be very thin, so carefully transfer to a parchment-lined rimmed baking sheet and trim to make a clean rectangle. Freeze until firm, 10 minutes. With a fork, prick the pastry all oven to prevent from rising. Top with a sheet of parchment paper and stack another baking sheet on top. Bake for 20-25 minutes, until golden brown.
In a food processor, combine ¼ cup pistachios and the sugar and process until finely ground. When the pastry is ready, sprinkle the pistachio mixture on top, leaving a 3/4 inch border. Bake until pastry is golden brown, 15 minutes. Roughly chop ¼ cup pistachio. Remove the sheet from the oven and arrange the strawberries and figs, overlapping slices. You can choose the pattern you want to make with the fruit. Brush the berries and border with the marmalade and sprinkle the chopped pistachios around the border. Serve at room temperature or warm.
If you are serving this tart for a Shabbos day meal, cook the puff pastry and pistachio-sugar mixture before Shabbos but don’t layer on the fruit and marmalade until ready to serve.
This recipe is adapted from the Strawberry Tart on MarthaStewart.com.