This was my first attempt at a tart and I have to be honest again... it was not all smooth sailing. So if you are taking your first spin with a removable tart pan, read this. If you are interested in a tart pan and don't want to invest in one, I found mine for $5.25 at Marshall Home Goods in Houston, which was the exact same one I had seen at Williams Sonoma for $21.00. These can be found at most home discount stores at one time or another. But I have already found it to be worth the five buckaroos and will be doing some more tart experimenting soon.
From my little kitchen to yours... Enjoy.
Lemon Pistachio Tart
Adapted from Peace Meals
This recipe originally called for Meyer lemons. Couldn't find those and regular lemons worked just perfectly so I went ahead and left them out. But if you happen to have great meyer lemons at your grocery store, you should try them out.
3/4 cup unsalted butter
1 tablespoon powdered sugar
2 cups all-purpose flour
1/2 cup chopped shelled pistachios
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs, at room temperature, beaten
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup powdered sugar, sifted
1 tablespoon fresh lemon juice
1 tablespoon butter, melted
1/4 cup chopped shelled pistachios
1 tablespoon powered sugar
Step by Step
Preheat the oven to 325 degrees F. Melt the butter in a medium saucepan over low heat. Remove the butter from heat and add both sugars, stirring to combing. Mix in the flour. Let the mixture cool for 15 minutes; the dough will still be warm. Press the dough against the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake for 15 minutes. Allow the crust to cool. Sprinkle the pistachios evenly over the crust.
Stir together the sugar, flour, baking powder and salt in a medium bowl. Add the eggs, lemon zest and lemon juice, and stir to blend. Pour the filling into the partially baked crust. Bake for 30 minutes or until the crust is golden. Let cool.
Combine the powdered sugar, lemon juice and butter in a small bowl. Spread the glaze over the cooled tart. Sprinkle with the pistachios and powdered sugar to finish.