Cherry Berry Pistachio Tarts are fresh cherries and berries nestled in a pistachio cream filling, baked into perfectly crisp, marcona almond sweet pastry.
58gramsegg1 egg (large or extra-large depending where you are)
250gramsall-purpose flouror pastry flour for a more delicate shell
For the filling:
125gramsunsalted butterroom temperature
125gramsgranulated sugar
125gramsfreshly ground pistachio
25grams all-purpose flour
2largeeggs
29gramsrumoptional
fresh cherries and berriesas needed
apricot glaze or jamoptional
Instructions
Make the tart pastry:
Place the butter, sugar, ground almonds, salt and vanilla in the bowl of a mixer and beat until well combined. Add the eggs, one at a time, while beating and incorporate fully. Scrape the bowl, if needed, between additions. Add the flour and beat until smooth.
Transfer the dough to a clean surface and shape into two discs. Wrap in plastic wrap and refrigerate for a few hours, or overnight.
Remove fridge when ready to use, roll our between two sheets of parchment, or a silicone mat and parchment, to your desired thickness. I like a slightly thicker tart shell for that added texture contrast, but also like them thinner depending on the filling.
Press the tart mold into the rolled dough to cut the base. Take a pizza or pastry roller or knife to cut strips to wrap around the edges. Use a knife to trim away the edges. Transfer the shells to the refrigerator for an hour.If you don't use tart rings, cut your rolled dough slightly bigger than your baking tin and press into the tin, trimming the edges, as needed. Use a fork to prick holes in the dough, then chill, as above.
Once chilled, prebake/blind bake the shells for 15-20 minutes at 375ºF. Allow to cool before filling. If using a regular tin, you may need to add pie weights for the first 5-7 minutes of baking. These aren't required if using the type of mold I used here. Also, if your pastry is properly chilled, you shouldn't need weights.
Whip up the filling:
Add the butter and sugar to a mixer bowl and beat until pale and fluffy. Add the ground pistachio and flour continue mixing until combined. Crack the eggs into a small bowl and add one at a time to the pistachio mixture mixing well between each addition, followed by the rum, if using. Continue mixing to a light consistency. If not using straight away, transfer to an airtight container and refrigerate for up to a week.
Assemble and bake:
Heat oven to 375ºF/190ºF.
Line a perforated sheet pan with a perforated silicone mat and arrange the cooled prebaked tart shells, still in their ring/molds, on the mat.
Wash and dry the fruits. Pit the cherries and cut in half. The raspberries may be left whole or sliced in half, depending on your preference.
Pipe or spoon the filling into the shells and use an offset/angled spatula to smooth out the filling. Lightly press the fruits into the filling and bake for 25-35 minutes, or until the tops appear golden brown.
Remove from the oven and place on a cooling rack. Let cool slightly and lightly brush with apricot glaze or jam, if using. Cool completely before serving.