A fruit tart is a beautiful dessert. But don’t let their impressive good looks fool you into thinking they are complicated to make. They aren’t. Yes, there are several components, the sweet pastry crust, the pistachio filling and the mascarpone cream, but each one can be made in a matter of minutes. Personally, I find the hardest part is thinking of even better ways to garnish the tart with fruit.
For this tart I have used raspberries, but fresh apricots, strawberries, blackberries or a mix of fruit would work just as well with the delicious nutty pistachio base.
Ingredients
- Serves 6 to 8
- Pastry (Pate Sucrée)
- 210 g (2 cups) all-purpose flour
- 85 g (3/4 cup) confectioners’ sugar
- 25 g (1/4 cup) almond powder
- 1/2 teaspoon sea salt
- 130 g (1 stick + 1 Tbsp) soft butter (it really needs to be soft!)
- 1 medium egg
- Pistachio Filling
- 120 g (1/2 cup + 1 tbsp) sugar
- 60 g (1/2 cup) ground almonds or almond powder
- 60 g (1/2 cup) ground pistachios (plus more, roughly chopped for garnish)
- 200 mls (3/4 cup + 2 Tbsp) heavy cream
- 2 medium eggs
- Mascarpone cream
- 90 g (1/2 cup) cold heavy cream
- 30 g (2 tablespoon) confectioners’ sugar (or to taste
- 250 g (1 cup) mascarpone cream
- Garnish
- Raspberries, about 2 pints and chopped pistachios
- Equipment
- 1 tart pan 24 cm (9 - 10 inches), base lined with parchment paper and sides lightly greased with butter.
Instructions
- Make the Pastry :
- Put the flour, sugar, almond powder and salt in the bowl of a standing mixer or a food processor. Mix or pulse to combine. Add the butter and mix or pulse until butter is blended into the dry ingredients and resembles crumbs. Add the egg and blend until the dough comes together in a ball. Wrap in plastic film and chill for 30 minutes
- Make the pistachio filling:
- Place all the ingredients in a bowl of a standing mixer or food processor and mix until smooth.
- Preheat oven to 180° C (350 ° F). Take the pastry out of the fridge. Place it on a sheet of parchment paper dusted with flour and roll it out to a 5mm (0.2inch) thickness. Press the rolled pastry into the bottom and sides of the tart pan, if it tears, press it back together with your fingers. Trim the edges and return to the fridge for 30 minutes or the freezer for 15.
- Make the mascarpone cream:
- Put the cold heavy cream into a large mixing bowl with the powdered sugar and whip on high speed until it forms soft peaks. Add the mascarpone and continue whipping until the cream forms stiff peaks. Put in the refrigerator until needed.
- Pour the filling into the raw shell and smooth the top. Bake for 25 to 30 minutes, until the filling is set and golden on top. Transfer to a cooling rack and cool for 1 hour.
- Spread the mascarpone cream over the top of the cooled tart. Garnish with raspberries and coarsely chopped pistachios. Refrigerate 30 minutes before serving.
3.1
https://www.charlottepuckette.com/recipes/desserts/pistachio-and-raspberry-tart/
