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Rating: 2.83 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
  • 6 Ratings

This pistachio-packed tart is rich, dense, and infused with the sweet essence of honey.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
25 mins
bake:
35 mins at 375°
Servings:
8
Max Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For filling, in a medium 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 a light caramel color, stirring occasionally. Stir in pistachios, fruit, and orange juice. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until mixture is slightly thickened, stirring occasionally. Set aside.

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Instructions Checklist
  • For egg pastry, in a large mixing bowl combine flour and salt. Cut in shortening until mixture is the size of small peas. In a small bowl beat together egg and the 1/4 cup cold water. Add egg mixture to flour mixture. Using a fork, toss until dry ingredients are moistened. Divide dough in half. Form each half into a ball.

Instructions Checklist
  • Slightly flatten one ball of egg pastry into a rectangle. On a lightly floured surface roll dough into a 16x6-inch rectangle. Wrap around a rolling pin. Unroll onto a 13-1/2x4-inch oblong tart pan with a removable bottom. Ease pastry into pan, pressing it up the fluted sides. Trim pastry even with top edge of pan. Spoon filling evenly into crust.

Instructions Checklist
  • For top pastry, roll out remaining pastry ball into a 10-inch square. Using a fluted pastry wheel, cut into 1/2-inch-wide strips. Weave strips randomly across top of filling as desired. Press ends into rim of pan. Brush egg yolk over lattice top and sprinkle with sugar.

Instructions Checklist
  • Bake in a 375 degree F oven about 35 minutes or until top is golden. (If parts of crust brown more quickly, cover with foil.) Cool in pan on a wire rack. Remove sides from pan. Makes 8 to 12 servings.

Nutrition Facts

523 calories; total fat 30g; saturated fat 6g; cholesterol 53mg; sodium 84mg; carbohydrates 57g; fiber 3g; protein 9g; vitamin a 72RE; vitamin c 5mg; calcium 30mg; iron 4mg.
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Reviews

6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2