Zest and Herbs

Pistachio tart

Pistachio tartQuite often when I buy or am given an expensive or more unusual ingredient, I have a tendency to save it up for a special occasion.  I’m sure lots of people are the same, fearing they’ll waste it on a culinary mishap, leaving things to gather dust in the back of the cupboards (or in my case, the top half of a chest of drawers that has become my spillover…).  My partner brought me a jar of pistachio paste back from Sicily last summer and it’s met a similar fate.  I’d been saving it for something a little more elaborate or adventurous, that might make for a celebratory meal.  Almost a year later, the best-before date is fast approaching.

Normally use-by and best-before dates don’t really faze me — if it looks fine and smells fine and tastes fine, it almost certainly won’t do me any harm.  Unfortunately, nuts do go rancid and it would definitely be a waste to not even have a taste! I’m told it’s ideal for filling tarts or simply spreading on bread.  Driven mostly by necessity, I followed the label’s advice made a sort of pistachio frangipane tart.  Of course, it could be done with any sort of ground nuts if no-one’s willing to fetch pistachio paste for you from Italy!



  • A 23cm/8in blind-baked pastry case
  • 100g pistachio paste or ground pistachios
  • 100g caster sugar
  • 2 eggs
  • Icing sugar to dust, or 100g icing sugar mixed to a paste with 2-3 tsp warm water
  • Chopped nuts, in a perfect world they’d be pistachios but walnuts or almonds are good too.

Preheat the oven to 160°C (140°C for a fan oven). Beat together the pistachio paste, sugar and eggs until smooth.  Pour the batter into the pastry shell and bake for 25-35 minutes, or until set and beginning to brown on top.  Leave to cool before topping with icing and chopped nuts. Serves 8.



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This entry was posted on March 24, 2016 by in Recipes and tagged , , , , , , , , .

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