Pistachio plum tart

 
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I had some pistachios left from the time I baked a pound cake with it for my friend's birthday. They're the pre-shelled and salted kind, that I don't like to necessarily eat on it's own. I have this weird rule that says I should only eat pistachios if I break it open myself. And I always have to roll around the second half of the shell in my mouth, getting every bit of salt out of it. That's how I've always had pistachios and that's how it'll stay.

So these pistachios just sat in my pantry for two months until yesterday. I was making a plum tart, and halfway through it was decided that there needs to be some savory aspect to it. They were the perfect last ingredient I was looking for. The nuttiness really showed through and paired exceptionally well with the slightly tart plums. If you're on pie duty for Thanksgiving, why not branch out and make something slightly different this year?

 

Pistachio Plum Tart

Pie Crust:

  • 1 cup all purpose flour
  • 1 stick of butter
  • 1/4 teaspoon salt
  • 2 tablespoons ice cold water

Frangipane:

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 whole egg
  • 1 egg yolk
  • 1/8 teaspoon almond extract
  • 2/3 cup almond meal
  • 1/3 cup pistachio meal 
  • 2 tablespoons all purpose flour
  • 1 lb plums, sliced cored and sliced thin

For the pie crust, cut the butter into small 1cm x 1cm cubes. They should each be about the size of a pea. In a mixing bowl, mix the flour and salt together. Dump the butter cubes in, and flatten out each cube using your fingers making sure that each piece is coated with flour. There should be clumps of butter left, but the flour should feel moist with not much dry parts left. Add the ice cold water and mix with a wooden spoon. Round up the dough into a ball and wrap in plastic wrap. Flatten out the crust a little and let sit in the fridge for at least 20 minutes.

Preheat the oven to 375 °F. 

Retrieve the pie crust from the fridge and roll it out on a well floured surface. It should be big enough that it'll cover the bottom of the pie dish plus the sides. Carefully transfer the crust onto the pie dish and press along the bottom, edges, and sides. Trim off the excess. With a fork, stab the bottom of the crust to poke holes evenly, about 20 times. This is so that when we blind bake the crust without pie weights, there's room for the steam to escape thus preventing the crust from blooming. Bake in the oven for 40 minutes. 

If you haven't already, cut the plums in half, core and slice them. 

Take the salted pistachios (about half a cup) and pulse in a food processor until it's about the same size/consistency as the almond flour. Make sure not to over pulse... they might become pistachio butter if you do.

For the frangipane, add the butter and sugar into a KitchenAid mixing bowl and whip with the whisk attachment until light and soft making sure to scrape the bottom with a spatula at least once. Add the whole egg and whip until combined. Add the egg yolk and whip again, scraping the bottom. Add the almond extract and mix until combined. Add the all purpose flour, almond meal, and pistachio meal and mix on medium speed until combined, making sure to scrape down the sides once or twice. Set aside.

Preheat the oven to 400 °F.

Once the pie crust has had enough time to chill to room temperature, spoon in the frangipane. Make sure the frangipane makes an even layer. Starting from the outside working in, layer the plum slices to make a spiral pattern.

Place the pie plate into the oven (top rack) and bake for 15 minutes. Reduce the oven temperature to 350 °F and bake for 20 minutes. If the edges look golden brown, it's done! Chill to room temperature before serving.

 

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