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.
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.