Pistachio Tartlets with Crème Fraîche and Berries

Name: Pistachio Tartlets with Crème Fraîche and Berries
Yield: makes eight 4-inch tartlets
Ingredients: All-purpose flour, for dusting; Pistachio Tart Dough (recipe follows); 3/4 cup (about 7ounces) crème fraîche; 1/2 cup heavy cream; 3 tablespoons confectioners’ sugar; 8 ounces fresh strawberries, hulled; 6 ounces fresh raspberries; 1/4 cup unsalted shelled pistachios; 1 1/2 sticks (3/4 cup) unsalted butter, room temperature; 1/2 cup confectioners’ sugar; 2 large egg yolks; 1 1/4 cups all-purpose flour; 1/2 cup unsalted shelled pistachios, finely ground; 1/4 teaspoon salt; 2 teaspoons heavy cream; (makes enough for eight 4-inch tartlets or one 14-by-4-inch tart)

January 24, 2012

You can also make this recipe in a fourteen-by-four-inch rectangular tart pan with a removable bottom. Roll out the dough to a sixteen-by-six-inch rectangle before fitting it into the pan; bake with parchment and weights for fifteen minutes, then remove parchment and weights and bake for eight to nine minutes more.

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