Pistachio Tart with Shortbread Crust by Chef Lauren Mitterer

One 9-inch tart

For the crust:
6 ounces (1 ½ sticks) unsalted butter, room temperature
¼ cup plus 2 tablespoons sugar
Salt, pinch
1 ¾ cups plus 1 tablespoons flour

For the filling:
1 1/3 cups unsalted pistachio kernels
2 tablespoons flour
¾ cup plus 1 tablespoon sugar
6 ounces (1 ½ sticks) unsalted butter, room temperature
2 eggs
½ teaspoon salt


Preheat oven to 350 degrees

For the crust:
In the bowl of an electric mixer combine all ingredients and mix with paddle attachment until fully incorporated. Remove from bowl and press evenly into a fluted 9-inch tart pan that has been sprayed with pan spray. Chill in refrigerator for at least 30 minutes. Remove from refrigerator, line bottom of tart pan with a circle of parchment paper, cut to size. Fill with dry beans, enough to cover the parchment paper. Par-bake the shell until light golden brown, about 10 minutes, remove from oven and cool completely. Once cool, discard the beans (or store for later use).

For the filling:
Pulse the pistachios in a food processor until very coarsely chopped (some of the pistachio will be mealy and the remainder will be coarse). Turn pistachios into a mixing bowl, add all other ingredients and combine with a spatula until fully incorporated.
Fill the par-baked tart shell with the pistachio filling, smooth the top with a spatula, and bake for 30-40 minutes, until filling is golden brown and set. Test for doneness by inserting a clean knife or toothpick in the center—it should come out clean and the tart should not jiggle. If the crust begins to brown before the pie filling is set, cover loosely with aluminum foil and bake until done.

Serve with whipped cream or ice cream.

Note: Baking time may vary depending on oven and altitude.

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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!