Tart with Summer Fruit and Pistachio Marzipan

There is this guy I know and he grows Pistachio trees..

Last time he was here he brought me some and I must say I was amazed by their taste.

Unfortunately he on;y has whole pistachios with the hull and not just the edible bit from the inside. I found them so tasty though that I had to create a dessert with them.

So I made up my mind and decided to remove the hull from some and use it for a dessert.

Since I was already making the beetroot tart and I had double the amount of the dough I decided to make a tart but I was wondering what to use the pistachios for and then it hit me. I was going to make a pistachio marzipan and fill the tart with that.

On it I would use some summer fruit and the whole thing would come together.

So! If you want to make this tart you have to make sure you start off with tasty pistachios. Usually the shelled pistachios you find in the super market are of bad quality and do not taste very good. In that case you can use some rosewater or vanilla extract to give some more flavor.

Also I would suggest that you make a double portion of the filling and store it in a bag in the freezer and that way you can make the dessert a lot quicker next time.

Diffuculty: 2 of 3

Duration:1 hour baking and 1 hour prep including the shelling

Serves:8

Ingredients

The recipe of the dough you will find here

1 egg yolk mixed with a touch of water for the eggwash

For the filling

110+30 g of shelled pistachios

10g of all purpose flour

80 g of regular sugar

2 pinches of salt

70 g cowmilk butter

1 medium sized egg

For garnishing

summer fruit

For serving

some jam thinned with water

Method

For the dough you can find all the info you need in the link above.

Using some extra flour and a rolling pin we form a disk of 25 cm of the dough and with that we line the base and sides of the 22 cm tart tin.

Preheat the oven at 170 Celsius fan forced.

Prick the dough many times with a fork and line the dough with parchment paper and add some baking weights on it or some beans and bake it for 15 minutes.

Remove the weights and dough, use a brush and the eggwash to create a film on the dough and bake it again for 2-3 minutes.

Remove from the oven, and let cool...

Meanwhile prepare the pistachio marzipan.

In the blender you add the nuts, flour, sugar and salt and you run it for a few minutes to grind it all down. Add the butter, egg and mix till you get a nice thick paste.

Remove from the blender and keep it in the fridge till you need it.

If the dough is cool enough empty the marzipan on the dough and using a spatula flatten it all up.

Add the fruit on top and the rest of the nuts.

Bake for 40 minutes or until the dough is cooked through and the filling has set nicely.

Let it cool down and serve.