Is there anything more decadent than a nut-filled tart? This recipe, provided by Sarah Wallace, head of culinary production at Union Square Donuts, is sweet, rich, and oozing with holiday spirit.
Sarah Wallace's Pistachio Florentine Tart
For the tart shell (basic 1-2-3 cookie dough):
Ingredients:
- 1/4 pound of sugar
- 1/2 pound of butter
- 3/4 pound of all purpose flour
- 1 egg
- 1 tsp vanilla
- 1 tablespoon fresh orange zest
- A pinch of salt
Directions:
Preheat the oven to 350 degrees. Cream together the butter and sugar until all butter lumps have disappeared and the batter is light and fluffy. Add the egg, vanilla, and zest and mix to combine. Add the flour all at once and mix just until dough comes together. Roll out on a floured surface until the dough is 1/4“-1/2” thick. Press and cut to fit your tart shell. Poke a fork in the bottom of the tart dough in the pan to let any steam release so it doesn't bubble. Place parchment paper on top and add baking beans or a small dinner plate to hold the dough down while you par-bake it. Bake for about 10-15 min until the edges are just golden brown and the dough looks drier.
For the Pistachio Florentine Filling
Ingredients:
- 2.75 oz Honey
- 2.75 oz Unsalted butter
- 6.5 oz Granulated sugar
- 5.5 oz Heavy cream
- 6.5 oz Toasted pistachios
- 1 oz dried cherries
- 1 oz Toasted, slivered almonds
- 4 g Orange zest
- 7g AP (all-purpose) flour
Directions:
Cook the honey, butter, sugar, and heavy cream in a pot on the stove until they reach 240 degrees. Stir this constantly so as to not burn your filling! Add remaining ingredients once you reach 240 degrees and stir to combine. Pour ingredients into your parbaked tart shell and place back into your 350 degree oven until gooey filling bubbles all over the top, and turns slightly golden brown.
Slice and enjoy!
