Lemon Cake With Raspberries And Pistachios Recipe Bon Appétit Recipes

LEMON-PISTACHIO TART

Lemon-Pistachio Tart image

Categories Egg Dessert Bake Lemon Pistachio Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

crust
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
3 tablespoons (or more) ice water
filling
1 cup (2 sticks) unsalted butter
1 cup plus 2 tablespoons sugar
1/3 cup fresh lemon juice
3 large eggs
3 large egg yolks
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla extract
4 teaspoons water
1/2 cup unsalted shelled pistachios

Steps:

for crust:
Combine flour and salt in processor. Add butter; cut in, using on/off turns, until mixture resembles coarse meal. Add egg yolk and 3 tablespoons ice water. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 1 day ahead. Keep chilled.)
Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Fold in overhang and press, forming high-standing rim. Pierce all over with fork. Cover and freeze 20 minutes.
Bake crust until deep golden, about 40 minutes. Transfer to rack; cool.
for filling:
Melt butter in heavy medium saucepan over medium heat. Whisk in 1 cup sugar and next 5 ingredients. Cook until mixture thickens, whisking constantly, about 10 minutes. Reduce heat to low and whisk 2 minutes longer. Pour hot filling into crust. Chill uncovered until filling is set, about 2 hours.
Line small baking sheet with foil. Stir 2 tablespoons sugar and 4 teaspoons water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until pale golden, about 6 minutes. Add pistachios and stir to coat. Spread pistachios in single layer on prepared sheet. Cool completely. Coarsely chop pistachios. (Tart and pistachios can be made 1 day ahead. Cover tart; keep chilled. Store pistachios airtight at room temperature. Let tart stand at room temperature 20 minutes before serving.
Sprinkle pistachios in 2-inch border around edge of tart. Cut tart into wedges.

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