Strawberry Pistachio Tart
Adapted from the New York Times.
FOR THE CRUST:
- 2 ¼ cups / 280 grams all-purpose flour, plus more for rolling the dough
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1 cup / 226 grams unsalted butter (2 sticks), very cold, cut in 1-inch pieces
- 4 ounces/113 grams cream cheese, very cold, cut in 1-inch pieces
- 1 teaspoon lemon juice
- 3 to 4 tablespoons/45 to 60 milliliters ice water
FOR THE STRAWBERRY COMPOTE AND FRANGIPANE:
- 1 pound/454 grams strawberries, hulled and halved
- ½ teaspoon lemon juice, plus 1/2 teaspoon lemon zest
- ½ cup/100 grams plus 1 to 2 tablespoons granulated sugar
- ¾ cup/100 grams shelled raw pistachios, plus 2 tablespoons chopped raw pistachios
- ½ cup/113 grams unsalted butter (1 stick), softened
- 3 large eggs
- ¼ teaspoon almond extract
- Turbinado or Demerara sugar, as needed
- Powdered sugar, for serving
- Make the dough: In a food processor, pulse to combine flour, salt and sugar.
- Add butter and cream cheese and pulse until they form small pebbles.
- Drizzle in lemon juice and 3 tablespoons ice water, then pulse just until dough comes together, adding another tablespoon of water if the dough looks dry.
- Pat into a disc, wrap in plastic, and chill at least 1 hour and up to 3 days.
- Make the strawberry compote: Combine approximately 2/3 of the strawberries in a small pot with the lemon juice and 1 to 2 tablespoons granulated sugar to taste, depending on sweetness of the berries.
- Cook over medium heat until strawberries start to break down and juices are thick and syrupy, about 12 minutes. Let cool. Compote can be made up to 5 days ahead and stored in the refrigerator.
- Make the frangipane: In a food processor, process 3/4 cups shelled raw pistachios and remaining 1/2 cup sugar until finely ground.
- Add butter; pulse until combined, then add 2 eggs, the lemon zest and the almond extract and pulse until smooth.
- Heat oven to 375 degrees.
- Dust a work surface with flour.
- Roll out dough to a 16-inch circle (it will be just slightly thicker than 1/8-inch), then transfer to parchment-lined baking sheet.
- Leaving a 3-inch border around the edges, spread the frangipane filling evenly over dough.
- Using a slotted spoon, dollop strawberry compote over frangipane, spreading any syrup gently so the compote and frangipane remain in separate layers, then fold dough edges up over the filling. About 6 to 8 inches of the filling should be exposed.
- In a small bowl, whisk remaining egg with 1 tablespoon cold water, then brush over the dough.
- Sprinkle with turbinado sugar and chopped pistachios.
- Bake until edges are nice and golden, 40 to 50 minutes.
- Transfer to a wire rack and cool completely.
- To serve, top with remaining halved strawberries and dust with powdered sugar.