The Best Damned Citrus Pistachio Wedges In The West

By • June 18, 2011 • 12 Comments


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Author Notes: You will find yourself slicing off slivers of this lemon tart every time you pass it by in the kitchen. It's definitely 'oh my god, are you SERIOUS?' good. You may even find yourself making excuses to go to the kitchen for 'something', just so you can sneak one more taste, just one more...

A big thank you to Alice Medrich and her recipe for lemon bars in Pure Desserts, which got my wheels spinning for this tart!
frankieolives

Serves a few

MAKE THE CRUST:

  • 1 stick organic unsalted butter, melted to beurre noisette
  • 1/4 cup fair trade organic evaporated cane juice sugar
  • 1 tsp fair trade organic pure vanilla extract
  • 1/4 tsp kosher salt
  • 1/2 cup organic all purpose flour
  • 1/2 cup organic whole wheat pastry flour
  1. Preheat the ov to 350, and position the oven rack in the lower third of it. Fit an 8" round baking pan with its removeable bottom. Cut out a circle of parchment paper to fit perfectly over the bottom of the pan. Butter the sides of the pan.
  2. MAKE THE CRUST: In a medium bowl, combine the flours. In another bowl, combine the buerre noisette with the sugar, vanilla, and salt. Add the flours to the butter mixture and mix until just incorporated. DON'T overwork, and don't be tempted to add more flour to the mixture. It will look very damp. Press this damp ball evenly over the bottom of the lined pan, and build up the sides with the dough, about 3/4" or so, so it will encase the filling. Bake for 20-25 minutes or until it's golden. Set aside.

WHILE THE CRUST IS BAKING, MAKE THE FILLING

  • 3/4 cup fair trade organic evaporated cane juice sugar
  • 3 TB organic all purpose flour
  • 3 large free range, organic eggs
  • 1/4 tsp kosher salt
  • 1 tsp fair trade organic pure vanilla extract
  • 7 TB fresh squeezed lemon juice
  • 1 TB fresh squeezed orange juice
  • 1 tsp finely grated lemon zest; be sure to use an organic lemon for this
  • 1/2cup pistachios, toasted and finely chopped
  • 2 tsp finely grated orange zest; be sure to use an organic orange for this
  1. Whisk together the sugar, flour, eggs and salt. Then whisk in the vanilla, lemon juice, orange juice and lemon zest.
  2. When the crust is ready, pull it out and turn the ov down to 300 degrees.
  3. Spread the pistachios over the crust.
  4. Pour the filling into the shell over the pistachio covered crust (it's fine if the shell is still hot). Sprinkle the orange zest over the surface of the filling, and bake for 25 minutes or until the filling is set through to the center, and does not jiggle when the pan is shaken. You may need an extra 5 minutes. Just start watching it at 25. Set on a cooling rack and cool completely in the pan before cutting. To cut, run a knife around the circumference of the pan, then pop out the bottom. Cut into wedges and devour.
  5. NOTES: BEURRE NOISETTE: Buerre noisette is a fancy way of saying 'brown butter'. Just melt the butter over medium heat till it turns a golden brown, and constantly swirl the pan so the milk solids don't burn. CHOPPED PISTACHIOS: You can use a mini food processor to chop the nuts, just be sure that you pulse it. You want to avoid turning it into pistachio flour. LEFTOVER ZEST: When zesting your citrus, if you have any zest leftover, instead of tossing it (it practically killed me to even think about that!), put it into a small container, cover with olive oil and use it to brush on baked fish! SERVING: I prefer to serve this as a tart, in wedges, but you can use an 8" square pan if you'd like, and make good ol' fashioned bars.

Tags: beurre noisette, brown butter, brown butter, lemon, lemon, lemon zest, pistachios, tart, tart

Comments (12) Questions (0)

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Port2

almost 3 years ago nogaga

Hi frankieolives! I'm planning on making this tonight :) Can you tell me how many lemons and oranges you normally need for this recipe? Many thanks!

Mefor52

almost 3 years ago frankieolives

oh geez, im so sorry. i just saw this note :( one orange, about 4 lemons if i recall?

Mefor52

almost 3 years ago frankieolives

i wish i could remember :(

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

The best Damn name, not to mention delicious! Oh, congrats on the spotlight, too!

Mefor52

almost 3 years ago frankieolives

thanks so much lapadia! i assume you tried it? i dont eat a lot of sweets, in fact, i cut out white sugar a while back and have been doing quite well, for the most part, but this is one where i make an exception!

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Hi again...I haven't tried your recipe, yet, I just saw it and needed to comment. I don't use/eat a lot of sugar either, regardless, of that, we all have a few "sugar" recipes that must be tried, and I will get back when I have! Gotta love the name :)

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

oh my goodness. I'm afraid I'd eat the whole thing myself.

Mefor52

almost 3 years ago frankieolives

yes, be afraid, be very afraid ; )

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almost 3 years ago Lydiac

This sounds divine. I can't wait to make this!

Mefor52

almost 3 years ago frankieolives

Lydiac, I can't even tell you how awesome it is. I can't wait for you to make it and report back!

Port2

almost 3 years ago nogaga

Damn, this looks good!

Mefor52

almost 3 years ago frankieolives

hi nogaga! i will be making this again and posting better pictures. check back! (ps, they are SO good!)