Pistachio Linzer Tart
A delightful pistachio linzer tart with a rich, nutty filling and a tender, buttery crust, perfect for any occasion or a sophisticated dessert to impress your guests.
Ingredients
- 200g shelled pistachios
- 140g unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon finely grated lemon zest
- 130g all-purpose flour
- 1/2 cup seedless raspberry jam or cherry preserves
- 2 teaspoon fresh lemon juice
Instructions
- Preheat the oven and toast the pistachios.
- Prepare the pan with butter and set aside.
- Grind the nuts into the dry ingredients.
- Make the batter by combining the sugar and chilled butter, then adding the egg, vanilla, and lemon zest.
- Add the pistachio/flour mixture and mix to form a smooth batter.
- Smooth half the batter into the pan, bake and cool.
- Transfer the remaining batter to a pastry bag.
- Mix the filling with jam and lemon juice.
- Assemble the tart by layering the jam on the pre-baked crust and piping the batter in parallel rows.
- Bake the tart until golden and set.
- Let the tart cool completely before serving.