Pistachio and Raspberry Tart

Introduction

This recipe is a twist on the classic fruit tart, featuring a crunchy pistachio crust, a creamy raspberry filling, and a sprinkle of powdered sugar for added texture.

Ingredients

For the Crust

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup chopped fresh pistachios
• 1 teaspoon salt

For the Filling

• 2 cups fresh raspberries
• 1 tablespoon granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 cup unsalted butter, softened
• 1 cup confectioners' sugar

Instructions

Step 1: Make the Crust

Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour and confectioners' sugar. Add softened butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Stir in chopped pistachios and salt.

Press dough evenly onto bottom of a 9-inch tart pan with removable bottom. Chill for at least 30 minutes.

Step 2: Blind Bake the Crust

Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, or until edges are lightly golden.

Step 3: Prepare the Filling

In a medium bowl, whisk together raspberries, granulated sugar, cornstarch, and lemon juice.

Step 4: Assemble and Bake the Tart

Pour prepared filling over baked crust. Dot top with softened butter.

Bake for an additional 20-25 minutes, or until edges are set and filling is bubbly.

Tips and Variations

• Use fresh raspberries for the best flavor.
• For a more intense pistachio flavor, add chopped nuts to the filling as well.
• Experiment with different types of fruit, such as strawberries or blueberries.

Enjoy your delicious Pistachio and Raspberry Tart!