- Cook Time
- Prep Time
- 12 ServingsServings
- all purpose flour, for rolling
- 1 sheet frozen puff pastry, thawed
- 1/2 cup unsalted pistachios
- 2 tablespoon sugar
- 4 cup thinly sliced strawberries
- 1 cup thinly sliced black mission figs
- 1/4 cup blood orange marmalade, warmed
Preheat oven to 350 degrees. On a lightly floured work surface, roll out the puff pastry to a 12x16 inch rectangle. The pastry will be very thin, so carefully transfer to a parchment-lined rimmed baking sheet and trim to make a clean rectangle. Freeze until firm, 10 minutes. With a fork, prick the pastry all oven to prevent from rising. Top with a sheet of parchment paper and stack another baking sheet on top. Bake for 20-25 minutes, until golden brown.
In a food processor, combine ¼ cup pistachios and the sugar and process until finely ground. When the pastry is ready, sprinkle the pistachio mixture on top, leaving a 3/4 inch border. Bake until pastry is golden brown, 15 minutes. Roughly chop ¼ cup pistachio. Remove the sheet from the oven and arrange the strawberries and figs, overlapping slices. You can choose the pattern you want to make with the fruit. Brush the berries and border with the marmalade and sprinkle the chopped pistachios around the border. Serve at room temperature or warm.
If you are serving this tart for a Shabbos day meal, cook the puff pastry and pistachio-sugar mixture before Shabbos but don’t layer on the fruit and marmalade until ready to serve.
This recipe is adapted from the Strawberry Tart on MarthaStewart.com.