The Best Damned Citrus Pistachio Wedges In The West

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.