Transfer to the freezer to chill for 5 minutes (this will help with spreading pistachio butter onto the surface). Previous Apple Pistachio Tart Recipe. Mix 3 tablespoons ice water and vinegar in small bowl. Combine flour, salt, and sugar in large bowl. This tart uses my favorite tart crust recipe (a priceless gift from my mom), with one third of the butter replaced with pistachio paste. 1 cup chopped pistachios. However much I love pistachio and however successful these previous forays have been, I cannot become the All-Pistachio Baker you see, so I don’t always indulge it. Stay tuned for all the details and I WILL have a Gifts class!!!! C&Z is all about fresh, simple, and colorful foods from my Paris kitchen. When the dough becomes a coarse sand, add in a dash of milk, and knead the dough with your hands until it starts to come together. My Apple and Pistachio Tart recipe is sweet, crispy, tart goodness in each and every bite. As you know we are in apple season through late November making apples at their peak for flavor and availability. The creaminess of this lemon tart with the crunchiness of pistachios will make this dessert different from the rest. 2 tablespoons butter, melted, or as needed. All rights reserved. Learn more ». (This is an easier alternative to rolling out the dough into a circle.) Remove from the oven and transfer to a rack to cool completely. Her focus is on fresh, colorful, and seasonal foods, making room for both wholesome, nourishing dishes and sweet treats. Hello, I'm Clotilde! Remove the parchment and transfer dough to a May 3, 2014 - Posted in Baked good, Dessert. Remove tart from oven and place on a cooling rack. I have also donated some to a couple of friends, but it looks as if I’ve hardly made a dent in my supply. I hope you enjoy the Apple Pistachio Tart recipe and make it often for your family and friends. Fold edges of the crust up to create the border. Sprinkle the apples with remaining pistachios, sugar and dot with remaining butter. Chop remaining pistachios coarsely. The overall effect was rather striking and the tart was much appreciated by my enthusiastic taste-testers. May 3, 2014 - Posted in Baked good, Dessert. Roll out the pastry on a lightly floured work surface to a 15cm x 30cm rectangle, 2-3mm thick. The crust turned out crispy and deliciously flavorful, and went beautifully with the soft layer of apples and cream, and the sprinkle of sugar and chopped pistachios. On lightly floured surface roll puff pastry slightly to eliminate creases and to form a rectangle, roughly 12 x 14 inches. On October 19, 2020 By Lorie Fangio. I will most definitely make this again, the only thing I will do differently is up the butter content in the dough to make it a tad more crumbly, as it turned out a little too crispy in my opinion (the recipe below includes that modification). Bake the tart for 30-35 minutes or until crust is golden brown and apples are tender. PS If this teaches us one lesson, it is this: pistachio paste is rather pricey, true, but a little goes a long, long, and I mean long way. C&Z NEWSLETTER: Get recipes, inspiration, and Paris tips FREE in your inbox! Prepare pistachio custard placing ½ cup pistachios, ¼ cup sugar and a pinch of salt in the food processor and process until pistachios are a fine powder. Looking forward to your online cooking classes! Pin Recipe Leave a Comment. But when Maxence’s aunt and uncle came to dinner recently I did, and made this apple and pistachio tart. – 4 apples Arrange those slices as evenly as you can over the crust. Absolutely no reproduction is permitted without prior consent. The Magic Bottomless Can went off in a wild happy dance, causing quite a stir on its refrigerator shelf of residence. Place the pastry onto a parchment lined baking sheet. Clotilde Dusoulier is a French food writer based in Paris. Sprinkle on the cassonade (or brown sugar) and the pistachios. Place the dough between two sheets of parchment paper and roll it out to form a 13” circle. Place each apple shard cut side down on the cutting board and slice thinly. 4 Granny Smith apples, cored and sliced thin, ¼ cup plus 1 tablespoon butter at room temperature, divided. My Favorite Jewish Holiday Salad: Charoset. I discovered this duo when creating Apple Crostini Appetizer, for a fall dinner party in 2018.

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