Pistachio TartClick to Play

Pistachio Tart

Mary Ann Esposito

The pistachio nut was cultivated in Persia. The Arabs brought it to Sicily where it is used in many recipes as fillings for meats and vegetables, in desserts and as a sauce for pasta as in the sauce for penne from Bronte and of course in ice cream and biscotti. In Bronte an annual sagra is dedicated to this fruit with its unique green color. This recipe for a tart made with pistachio and almonds represents the flavors of Sicily along with lemons.

Makes one tart

Ingredients

6 egg yolks
3/4 cup of sugar
1 cup shelled pistachio nuts, chopped
3/4 cup almonds, slivered or chopped
3 egg whites
Zest of one lemon

 

Directions 

Spray a tart pan with a removable bottom. Line the bottom of the pan with parchment paper. Set aside.

Preheat 375°F. 

Beat the yolks with the sugar until smooth; fold in the nuts.

In a separate bowl beat the whites until soft peaks form; fold in the lemon zest.

Gently fold the white mixture into the yolk mixture, one half at a time.

Transfer the mixture to the tart pan and bake for 12 to 15 minutes; reduce the heat to 350° and bake for another 25 to 30 minutes; until the top is lightly browned. Let cool on rack.

To serve, cut in wedges and serve with lemon sorbet.

This recipe is featured on show 2320 - Pears and Pistachios.

item recipe is featured in Episode 2320 of Season 23.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

Leave a comment

  1. Florence Faello Martinez's avatar

    Florence Faello Martinez

    | Permalink
    Hi, I have two of your cookbooks and when I can't find a recipe in them I go to the computer and find it. I was wondering why Episode 23 didn't have all the recipes printed.
    I wish Create WXELTV would have you on more often, because I have been matching you for years and enjoy you very much!
  2. Bob LaCasce's avatar

    Bob LaCasce

    | Permalink
    There are discrepancies between the video and the recipe. First: recipe says only 3 egg whites. Mary Ann uses all six. Second: recipe says second temp cooking is for 25-30 minutes. Mary Ann says 15-20 minutes. Be careful!
  3. Eleanor Mason's avatar

    Eleanor Mason

    | Permalink
    Pistachio Tart: your written recipe on website (just bought book, hasn't arrived yet)does not specify how to use pistachios & almonds are to be utilized. assume they will be the crust, but 1) how long to bake before filling and 2) how long to bake after filling.

    Thanks!

Leave a Comment