1.25 cups all-purpose flour
1/2 cup confectioners sugar (icing sugar)
1/4 cup finely ground pistachios
1/4 tsp. salt
9 Tbs. very cold butter, cut into small pieces
1 large egg yolk
Fresh, fragrant strawberries cup in half at room temperature
Whipped cream with a little confectioners sugar added
granulated sugar (to sprinkle over the top of the strawberries if desired)
1. In a food processor put the flour, confectioners sugar and salt, and pulse a couple of times to mix.
2. Scatter the butter over the top and pulse until the butter is coarsely cut in - there should be small flakes and some the size of peas.
3. Stir the yolk, and add a little at a time to the mixture. Pulsing after each addition (10 seconds for each pulse).
4. Turn the dough out onto a work surface and knead briefly to incorporate any remaining dry ingredients.
5. Butter a tart pan with a removable bottom.
6. Press the dough evenly all over the bottom and up the sides. Don't be too heavy handed - press the crust in so that they cling together, but not so hard that the crust loses its crumbly texture.
7. Freeze for at least 30 min.
8. Preheat oven to 375F.
9. Butter the shiny side of aluminum foil, and press down onto the crust.
10. Put the tart on a baking tray, and put in the oven. Bake for 25 min.
11. Carefully remove the foil. If the crust has puffed press it down gently with the back of a spoon.
12. Put the crust back into the oven, and bake for another 8 min (until it is firm and golden brown).
13. When the crust has cooled remove from the tart pan (place it on top of an upside down bowl, and then remove the base of the pan).
14. Slather the base of the crust with strawberry jam.
15. Arrange the sliced strawberries on top and sprinkle with a little bit of sugar.
16. Serve with whipped cream.
Taken from "Baking: From My Home To Yours" by Dorie Greenspan. pp. 444-45 for the crust and pp. 374-375 for the rest.