Honey-Pistachio Tart

Honey, dried fruit, pistachio nuts, and a flavorful pastry combine in an elegant dish you'll want to add to your annual repertoire.


This impressive dessert is surprisingly simple to make.
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1-1/2 cups chopped pistachios, toasted
  • 1/2 cup mixed dried fruit bits
  • 1/4 cup milk
  • 1 Tbsp. margarine (at least 80 percent vegetable oil)
  • 1 recipe Rich Pastry (see below)
  • 1 beaten egg yolk
  • Coarse sugar
Rich Pastry
  • 2/3 cup margarine
  • 2 cups all-purpose flour
  • 1 egg
  • 1/4 cup cold water

In large bowl cut margarine into flour until size of small peas. In small bowl beat together egg and cold water. Add egg mixture to flour mixture. Using fork, toss until dry ingredients are moistened. Divide dough in half. Form each half into ball.

To make the tart:

1. For filling, in saucepan stir together sugar, honey, and 1/4 cup water. Bring to boiling, stirring until sugar is dissolved. Reduce heat to medium-low. Gently simmer, uncovered, 15 minutes or until light caramel color, stirring occasionally. Stir in nuts, fruit, milk, and margarine. Return to boiling; reduce heat. Simmer, uncovered, 5 minutes or until slightly thickened, stirring occasionally. Set aside.

2. Meanwhile, on lightly floured surface, slightly flatten 1 ball Rich Pastry into rectangle. Roll dough into 16x6-inch rectangle. Wrap around rolling pin. Unroll onto 12-1/2x4-inch oblong tart pan with removable bottom. Ease pastry into pan, pressing it up fluted sides. Trim pastry even with top edge of pan. Top with filling.

3. For top pastry: Roll out remaining pastry ball into 10x10-inch square. Using fluted pastry wheel, cut into 1/2-inch-wide strips. Weave strips diagonally across top for lattice. Press ends into rim of pan. Brush egg yolk over top. Sprinkle with sugar. Bake in 375 degree F oven 35 minutes or until top is golden. (If parts of crust brown more quickly, cover with foil.) Cool in pan on wire rack. Remove. Makes 8 to 12.

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