Honey Pistachio Tart Recipe
Ingredients
| Sugar | 1/2 Cup (16 tbs) | |
| Honey | 1/4 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Pistachio nuts | 1 1/2 Cup (16 tbs), chopped | |
| 1/2 cup mixed dried fruit bits | ||
| Orange juice | 14 Cup (16 tbs) | |
| Egg Pastry | ||
| Egg yolk | 1 , beaten | |
| Coarse sugar | ||
Directions
For filling, stir together sugar, honey, and water in a medium saucepan.
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.
Set aside.
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.
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.
Set aside.
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.
Chef
