Pistachio and Prune Tart by Chef Gerald Hirigoyen

Rating: 
Ingredients: 
Crust Metric Grams (Original) Metric High-Volume Yield % Bakers % Comments
Serves 10-12 100-120
Butter, unsalted 150 g 1500 g 29.59 % 58.82 % Softened
Vanilla, seeds 2 g 20 g 0.39 % 0.78 % 1 vanilla bean yields about 2 g
Eggs, whole 100 g/ml 1000 g/ml 19.72 % 39.22 % 2 large eggs equals 100 ml/g
Flour, All-purpose 255 g 2550 g 50.30 % 100.00 %
Total 507 g 5070 g 100.00 % 198.82 %


Filling Metric Grams (Original) Metric High-Volume Yield % Comments
Filling for 1 cake 10 cakes
Pistachios 200 g 2000 g 19.70 % Coarsely chopped
Prunes 200 g 2000 g 19.70 % Finely chopped
Sugar, granulated 300 g 3000 g 29.56 %
Cream, heavy 200 g 2000 g 19.70 %
Butter, unsalted 60 g 600 g 5.91 % Room temperature
Water 55 g 550 g 5.42 % Room temperature
Total 1015 g 10150 g 100.00 %


Method:

Tart crust: combine the butter, vanilla bean and sugar in the mixing bowl; combine ingredients thoroughly with the paddle attachment. Slowly add the eggs and continue beating on low speed. Add the flour into the mixture and combine ingredients to form a smooth dough. Wrap the dough in plastic wrap and refrigerate for 2-3 hours or over night.
Preheat an oven to 205⁰C. Butter and flour 28 cm x 3 cm Spring-form cake pan. Roll out the tart dough into a circle large enough to cover the bottom and sides of the mold. Press the dough into the pan, neatly triming away any excess dough. Line the dough with parchment paper (the interior sides as well as the bottom) and fill with pie weights or lentils. Bake 15-20 minutes or until the crust is golden brown. Remove the parchment paper and weights and return tart shell to the oven for approximately 15-18 minutes. Set aside to cool completely.

Filling: combine water and sugar in a saucepan and bring to a boil. Continue boiling until the liquid begins to thicken and transform into a caramel color. Stir the cream rapidly into the boiling sugar, then add the butter and stir rapidly until the ingredients begin to form a caramel consistency. Add the pistachios and prunes and stir vigorously until all ingredients are thoroughly blended. Pour the pistachio and prune caramel into the tart shell and set it aside to cool completely before serving.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!