Introduction
This is a fairly easy tart recipe, despite a slightly vague recipe (mostly due to a lack of pictures). Unlike most tart recipes in the book this can be easily made in one sitting. It’s not quite as visually stunning (or as delicious) as some of the other tarts in the book, but it still looks and tastes pretty good. Plus it’s a fair bit easier to make and doesn’t have any esoteric ingredients. Definitely worth a shot.
Recipe Outline
| Recipe: Pistachio Linzer Tart | Special Equipment: 9-inch round removable bottom tart pan OR 14×4 inch rectangular tart pan, Food Processor |
| Source: Dessert Person | Time: 2 hours |
| Author: Claire Saffitz | Difficulty: 2/5 |
| Type: Dessert (Baking) | Score: ★★★☆☆ |
Making The Dough
Baking And Assembling The Tart
Tip 1: Consider saving slightly more than half of the batter for the top half to ensure you don’t run out.
Tip 2: Consider refrigerating the pastry bag so it doesn’t “melt” and cause the butter to separate before using it (especially if you have a warm kitchen).
Final Product
Key Takeaways
- The instructions are very brief and with very few pictures, so hopefully the photos above are a helpful guide.
- Consider making extra dough or saving extra for the top.
- Final Score: 3/5 – This was a fairly quick and easy tart (even if the instructions were a bit vague and photos lacking). It tasted good, but wasn’t quite amazing.
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