Pistachio Nut Tart

Preparation

1. Step 1

   Preheat the oven to 350° F.

   Step 2

   Make the pastry: In a bowl, stir together the flour and granulated sugar. Scatter the butter over the flour mixture and, using your fingers or a pastry blender, work in the butter until the mixture is crumbly and the consistency of coarse crumbs. Add the egg and 1 tablespoon water and stir and toss just until evenly moistened. Gather the dough into a tight ball.

   Step 3

   Transfer the dough to 9-inch tart pan with a removable bottom. Using your fingers, press it firmly and evenly over the bottom and up the sides of the pan until flush with the rim. Set aside.

   Step 4

   Make the filling: In a bowl, combine the brown sugar, eggs, and butter. Slit the vanilla bean lengthwise and scrape the seeds into the bowl. Using a whisk or a wooden spoon, beat until well blended. Stir in the chopped pistachios.

   Step 5

   Pour the filling into the pastry-lined tart pan. Arrange the whole pistachios in a single layer on top of the filling. Cover the tart loosely with aluminum foil.

   Step 6

   Bake the tart for 35 minutes, then remove the foil. Continue to bake until the crust and filling are golden brown, about 15 minutes longer. Let cool on a wire rack for 10 minutes. Then, using the tip of a knife, loosen the edges of the crust from the tart ring. Set the tart pan on an inverted small bowl and gently slide the tart ring downward away from the crust. Using a wide offset spatula, carefully slide the tart off the pan bottom onto a serving plate. Serve warm or at room temperature, cut into wedges. The baked tart can be stored in the refrigerator well covered or in an airtight container for up to 2 days.