I loved making those, so I thought I’d go for another kind, using a different nuts and jam and adding rose water instead of almond extract or vanilla extract.
I’m not a great fan of rose water and though having been careful as to how much to add, it was too much for me. Luckily for me, my colleagues at work have a sweet tooth and the rosy pistachio tart went down very well: they loved it!
I hope you’ll have a go at baking it. Let me know if you have.
Rosy pistachio tart
Ingredients for the crust
- A package of shop bought puff pastry (rectangular)
Ingredients for the filling
- 70 g butter + a bit extra to grease the tin
- 55 g sugar
- 1 large egg
- 70 g ground pistachio nuts (slightly roasted, then grounded in a food processor)
- 1 tbsp + 0.5 tsp flour
- 15 drops rose water
- 3 tbsp strawberry jam
Ingredients for the glaze
- 1 egg yolk beaten up with a little water
- 1 tbsp strawberry jam
- For the filling mix the butter, sugar, egg, ground pistachios, flour and rose water together and set aside.
- Preheat the oven to 200°C.
- Using a pastry brush, grease a 16 cm fluted tin with the extra butter.
- Cut a square piece off the puff pastry: put your tin on the pastry and make sure to have an extra 2 cm around the tin (= the height of the tin).
- Roll the pastry over the tin and take a piece of pastry from one of the corners to press the pastry against the side.
- Spoon the strawberry jam for the filling in the tin and spread it towards the edges.
- Transfer the filling on the jam and spread it out too. Cut off the access pastry.
- Cut 1 cm stripes from the leftover puff pastry.
- Place half of the strips loosely over the filling, keeping even distances between them. Put the remaining strips on in the same way, but in the other direction.
- Carefully brush the egg mixture on the pastry bits only.
- Put the tart in the oven and bake for 15 minutes.
- Turn the oven down to 175°C and bake for another 15 minutes.
- Take the tart out of the oven.
- Warm 1 tbsp of strawberry jam and brush it all over the tart.
- Let the tart cool in the tin for about 15 minutes before transferring it to a wire rack with a fish slice. Don’t leave it in the tin too long or the bottom of the tart will get all soggy and you won’t get a nice crispy one.
- Let it cool completely before serving.
- This tart, as so many things, tastes better the day after you’ve made it. If you don’t have time to make it the day before, make the filling in a spare moment and put in in the fridge. That way all the ingredients absorb eachother’s flavours. An hour before you’re ready to bake the tart, take the filling out of the fridge and proceed as explained above.
- To make sure you don’t get a soggy bottom on your tart don’t use too much butter to grease the tin, just a light brushing. When preheating the oven, put a baking sheet on the rack. When the oven is hot, put in your tart on the baking sheet.
- The 15 drops of rose water used in this recipe were too much for me. Be free to add fewer or more.