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
- 6 egg yolks
- 3/4 cup of sugar
- 1 cup shelled pistachio nuts, chopped
- 3/4 cup almonds, slivered or chopped
- 6 egg whites
- Zest of one lemon
- 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 was featured on Season 23 - Episode 2320.