Apple Pistachio Tart Recipe

My Apple and Pistachio Tart recipe is sweet, crispy, tart goodness in each and every bite.  This beautiful dessert is ideal for the upcoming holiday season because it’s easy to make and it looks so impressive.    

As you know we are in apple season through late November making apples at their peak for flavor and availability.  To celebrate apple growing season, I’m sharing some of my favorite apple recipes created this year.

There is something really special about the combination of apples and pistachios.  I discovered this duo when creating Apple Crostini Appetizer, for a fall dinner party in 2018.  To make this flavor awakening recipe, cut apples into orbital slices for the foundation to hold a creamy goat cheese topping that includes cranberries, pistachios and a drizzle of maple syrup.  One word, YUM

To make this Apple and Pistachio Tart; start with puff pastry for the crust, add rich pistachio custard that is loaded with flavor and goodness and top with sliced apples.  No need to peel the apples, just cut apple pieces off the core with a sharp knife.  Place each apple shard cut side down on the cutting board and slice thinly.  Spread the rows of apples out making the center row flip to the other side for added interest. Sprinkle with chopped pistachios, a dusting of sugar and bake your Apple Pistachio Tart to golden brown perfection. 

Apple Pistachio Tart

1 sheet puff pastry

4 Granny Smith apples, cored and sliced thin

¾ cup raw pistachios, divided

¼ cup plus 1 tablespoon sugar, divided

¼ cup plus 1 tablespoon butter at room temperature, divided

1 egg

½ teaspoon vanilla

¼ teaspoon almond extract

Pinch of salt

Preheat oven to 400 degrees.  Prepare pistachio custard placing ½ cup pistachios, ¼ cup sugar and a pinch of salt in the food processor and process until pistachios are a fine powder.  In a small mixing bowl, cream ¼ cup butter and pistachio mixture until well mixed.  Add egg and extracts and mix well and set aside.  Chop remaining pistachios coarsely.  On lightly floured surface roll puff pastry slightly to eliminate creases and to form a rectangle, roughly 12 x 14 inches.  Place the pastry onto a parchment lined baking sheet.  Spread the pistachio custard on the bottom of the pastry, it will be a very thin coat.  Spread the thinly sliced apples out over the custard in 3 rows.  Sprinkle the apples with remaining pistachios, sugar and dot with remaining butter. Fold edges of the crust up to create the border.  Bake the tart for 30-35 minutes or until crust is golden brown and apples are tender.  Allow to cool before slicing in squares to serve.

I hope you enjoy the Apple Pistachio Tart recipe and make it often for your family and friends.  

Have a happy week, XO