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Honey Pistachio Tart Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chopped pistachio nuts||1 1⁄2 Cup (24 tbs)|
|Mixed dried fruit bits||1⁄2 Cup (8 tbs)|
|Orange juice||14 Cup (224 tbs)|
|Egg pastry||4 (Or As Required)|
|Beaten egg yolk||1|
|Coarse sugar||1 Tablespoon|
Serving size: Complete recipe
Calories 4186 Calories from Fat 1178
% Daily Value*
Total Fat 138 g211.7%
Saturated Fat 19.2 g96.1%
Trans Fat 0 g
Cholesterol 185.1 mg
Sodium 201.4 mg8.4%
Total Carbohydrates 680 g226.6%
Dietary Fiber 38.3 g153.1%
Sugars 489.2 g
Protein 104 g208.2%
Vitamin A 171.7% Vitamin C 2912%
Calcium 63.9% Iron 105%
*Based on a 2000 Calorie diet
Bring to boiling, stirring until sugar is dissolved.
Reduce heat to medium-low.
Gently simmer, uncovered, 15 minutes or until a light caramel color, stirring occasionally.
Stir in pistachios, fruit, and orange juice.
Return to boiling; reduce heat.
Simmer, uncovered, for 5 minutes or until mixture is slightly thickened, stirrig occasionally.
Meanwhile, slightly flatten one ball of Egg Pastry into a rectangle.
Roll dough into a 16x6-inch rectangle on a lightly floured surface.
Wrap around a rolling pin.
Unroll onto a 13 1/2X4-inch oblong tart pan with a removable bottom.
Ease pastry into pan, pressing it up the fluted sides.
Trim pastry even with top edge of pan.
Spoon filling evenly into crust.
For top pastry, roll out remaining pastry ball into a 10-inch square.
Using a fluted pastry wheel, cut into 1/2-inch-wide strips.
Weave strips diagonally across top of filling for a lattice.
Press ends into rim of pan.
Brush egg yolk over lattice top and sprinkle with sugar.
Bake in a 375° oven about 35 minutes or until top is golden. (If parts of crust brown more quickly, cover with foil.)
Cool in pan on a wire rack.
Remove sides from pan.
EGG PASTRY: Combine 2 cups all-purpose flour and 1/4 teaspoon salt in a large mixing bowl.
Cut in 2/3 cup vegetable shortening until mixture is the size of small peas.
Beat together 1 egg and 1/4 cup cold, water in a small bowl.
Add egg mixture to flour mixture.
Using a fork, toss until dry ingredients are moistened.
Divide dough in half.
Form each half into a ball.