PHOTOGRAPHYCHRISCOURTPORTRAITPHOTOGRAPHYJONATHANLOVEKINSTYLINGKIRSTENJENKINSMERCHANDISINGEMMALY STEWARTTHIS RECIPE WAS ORIGINALLY PUBLISHEDINTHE NEW YORK TIMES.^
PISTACHIO& RASPBERRY TART
SERVES 10-121 cup(150g)plainflour,plus
1 tbsextra,asneeded
1 tbs(20g)castersugar
1 tspfinelygratedlemonzest
80gcoldunsalted butter, cut into
2cmpieces(^1) / 4 tspwhitewinevinegar
Creme fraiche, to serve
PISTACHIOFILLING
21 / 2 cups(375g)shelledpistachios
60gunsaltedbutter,melted
1 tsplemonzest,plus1 tbs lemon juice
1 tspvanillaextract
(^1) / 8 tspalmondextract
3 largeeggs
(^2) / 3 cup(150g)castersugar
1 tbs(15g)plainflour
1 cup (150g) fresh raspberries
Tomakethepastry,placeflour,sugar,
(^1) / 4 tspsaltflakes,lemonzestandbutter
in a foodprocessorandblitzforabout
15 seconds,untilit reachesthe
consistencyoffinebreadcrumbs.With
themachinerunning,addvinegarand
thenadd2-3tbsicedwaterslowly,
1 tbsata time,untilmixturecomes
together(youmaynotneedallthe
water).Formdoughintoa ball,enclose
in plasticwrapand refrigerate for at least
30 minutes.
Ona lightlyflouredworksurface,roll
outdoughtoforma circleabout33cm
wideand2mmthick.Carefullytransfer
thedough(wrapit arounda rollingpin,
if thathelpsyou)toa 26cmroundfluted
loose-basetartpanwith3cmhighsides.
Pressthedoughsecurelyintothecorners
ofthepanandtrimthecrust5mmabove
therimofthepan, then refrigerate for
30 minutes.
Preheatovento200°C.Linethedough
with a large piece of baking paper and fill
thetartwithdriedbeansorpastry
weights.Placeona trayandbakefor
25 minutes,oruntilpastryis golden
brownaroundtheedges.Remove
beansandpaperandcontinuetobake
thepastryfor8 minutesuntilthebase
is goldenbrown.Remove from oven
andsetaside.
Loweroventemperatureto170°C.
Forthepistachiofilling,spreadpistachios
outona bakingsheetandroastfor
8 minutes,untiltheyarehotbuthaven’t
takenonanycolour.Removefromoven
andcarefullytransfer^3 / 4 cup(105g)
nutstoa cuttingboardandsetaside.
Immediatelyblitzremainingnutsina
foodprocessorwhiletheyarestillhot.
Keepthemachinegoingfor6-8minutes,
scrapingdownthesidesofthebowla few
timeswhenthenutsstopmoving,until
yougeta thicksmoothpasteandthenuts
begintoballupinthebowl.Addmelted
butter,lemonzest,juice,vanillaextract,
almondextractand^1 / 8 tspsaltandpulse
a fewtimesuntilcombined. Roughly chop
thereservedpistachios.
Placeeggsinthebowlofa stand
mixerfittedwiththewhiskattachment.
Whiskonhighspeedfor3-4minutes,
untilsoftpeaksform.Reducespeed
tomediumandslowlyaddthesugar
untilincorporated.Addflour,pistachio
pasteandchoppedpistachiosandmix
onlowuntilcombined.(Youmayneed
toscrapethepistachiopasteoffthe
bottomofthebowl.)Pourthemixture
intothetartshell,spreadingit outevenly.
Scattertheraspberriesoverthefilling
andbakeforabout 35 minutes,until
golden-brownaroundtheedges, pale
goldeninthecentreandset.
Removefromovenandcoolcompletely
inthepan.Oncecool,thetartcan
betransferredtoa plattertoslice.
Thefillingshouldbesoft,butstillhold
itsshapewhensliced. Serve with
creme fraiche.
NUTS ABOUT...
YOTAM OTTOLENGHI.
58 delicious.com.au