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    Home » Tarts

    Published on: August 31, 2010 by Janice; Updated on: February 17, 2022 11 Comments

    Pistachio tart with pluots

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    I baked this pistachio tart for my mom's birthday. It's adapted from Anna Olson's recipe for a grapefruit pistachio tart, which I have made a few times with my mom in winter, and, since grapefruits are not in season in August, I used pluots to garnish the tart. You could also use fresh plums, peaches, or apricots. Berries would also work great, like raspberries!

    There are a few changes I made to the original recipe:

    1. I halved the filling recipe: The original recipe for the filling yielded way too much for the size of the tart, and if you attempt to pour all the filling in the tart shell, it will overflow.
    2. I pressed the dough into the tart pan because the dough is quite delicate to work with, as are most "pâte sucrée" doughs (the French baking term for sweet crust)

    The recipe below has all these modifications in it already for you to use.

    Pluot pistachio tart on a decorative plate with sliced fresh pluots on top

    Traditionally frangipane and almond cream fillings are made with ground almonds, but actually you can make them with any nut. For this tart, we are using pistachios to make the filling, which is a pistachio cream made from ground nuts, sugar, butter, and eggs. Frangipanes and almond creams are a favourite of mine and make an excellent filling for tarts. It's also the topping used on bostock made from leftover brioche and almond cream.

    Pluot pistachio tart on a decorative plate
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    Pluot pistachio tart

    Prevent your screen from going dark
    Learn how to make a beautiful pluot pistachio tart with this easy recipe. The crust is pressed into the tart pan to make it easier, and the filling is a pistachio cream.
    Course Dessert
    Cuisine French
    Keyword pluot pistachio tart
    Prep Time 30 minutes
    Cook Time 35 minutes
    Total Time 1 hour 5 minutes
    Servings 1 tart
    Author Janice

    Equipment

    Tart pan
    Shop now
    OXO whisk

    Ingredients

    Crust

    • 185 grams (1½ cups) bleached all-purpose flour
    • 60 grams (½ cup) ground pistachios
    • 75 grams (⅓ cup) granulated sugar
    • 5 mL (1 teaspoon) Diamond Crystal fine kosher salt
    • 170 grams (¾ cup) unsalted butter cubed, frozen
    • 4 large egg yolks

    Pistachio cream filling

    • 60 mL (¼ cup) whipping cream (35 % fat)
    • 50 cup (¼ cup) granulated sugar
    • 1 large egg
    • 1 large egg yolk
    • 15 mL (1 tablespoon) pure vanilla extract
    • 45 grams (⅓ cup) shelled unsalted pistachios finely ground

    Fruit and topping

    • 3–4 pluots basically have enough on hand so that you can cover the tart with sliced fruit, sliced
    • 15 mL (1 tablespoon) apple jelly diluted with some water for glazing: this is optional—the fruits are so sweet and juicy, that the glaze really isn’t necessary
    • 15 mL (1 tablespoon) shelled unsalted pistachios for garnishing (either whole or chopped)

    Instructions

    To prepare the crust

    • Preheat the oven to 350°F.
    • In a large bowl, whisk together the dry ingredients. Add the cold butter, and work the mixture until you get a coarse crumb (I use my hands, but you can use a pastry cutter, 2 knives, or a food processor).
    • Add the egg yolks and mix until the dough just comes together when pressed.
    • Press the dough into a 9-inch tart pan (with removable bottom). Trim the edges and refrigerate until chilled (the dough will be hard).
    • Dock the dough with a fork several times and bake in the oven for 15 minutes. Remove from the oven to cool slightly.

    To prepare the filling while the crust is baking

    • Whisk together all the ingredients. Pour into the pre-baked pie shell, and bake for an additional 18 minutes. The tart filling, including the center, should be set when it is done baking. Remove the tart from the oven and let it cool completely before chilling it for at least 1 hour.

    To finish the tart

    • Top the tart with the sliced fruit. Then glaze with some diluted apple jelly.
    • Sprinkle with some ground pistachio. Refrigerate until you are ready to serve.

    Notes

    Adapted from Anna Olson‘s recipe posted on Food Network Canada.
    Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!
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    Comments

    1. alison says

      August 31, 2010 at 3:01 am

      happy birthday to your mom,the tart looks awesome!

      Reply
    2. Lynn says

      August 31, 2010 at 1:19 pm

      That is a beautiful tart! I wonder if you could press the dough directly into to the tart pan then chill instead of rolling it out. It might not be as pretty though..

      Reply
    3. Sprinkeld with Flour says

      August 31, 2010 at 9:01 pm

      This tart is so pretty. What a great birthday dish:)

      Reply
    4. Pacheco Patty says

      August 31, 2010 at 6:37 pm

      Beautiful tart, I like all your ingredients and I'm sure your mom was thrilled!

      Reply
    5. May Ling Wu says

      August 31, 2010 at 6:39 pm

      I would love to get this tart for my birthday!

      Reply
    6. savy cook says

      August 31, 2010 at 7:40 pm

      what a special way to celebrate- looks FAB!

      Reply
    7. lynne says

      September 01, 2010 at 6:48 am

      It's so pretty! I always wondered what a pluot was. It looks delicious!

      Reply
    8. Mgoh says

      September 01, 2010 at 7:29 pm

      it looks sooo good! and congrats on the top 9!

      Reply
    9. The Mom Chef says

      September 02, 2010 at 2:10 am

      Happy birthday to your mom. The tart is amazing, especially the crust. It looks very, very flaky and delicious. Thank you for passing this along.

      Reply
    10. Lori Lynn says

      September 02, 2010 at 2:17 am

      Looks absolutely lovely.
      HB to your Mom.
      Congrats on Top 9! YAY! Well-deserved!
      LL

      Reply
    11. Cristina @ TeenieCakes says

      September 06, 2010 at 3:14 pm

      Thank you for introducing me to Frog Hollow Farms, I look fwd to exploring their site more. Beautiful crust to hold all that lovely fruit and perfect garnishments with the pistachios!

      Reply

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    This is a picture of Janice Lawandi

    Hi, I'm Janice! I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

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