An elegant strawberry tart gets a gluten free upgrade when made with a pistachio sweet pastry dough. The pastry is tender but crumbly like a giant nut cookie. The tart filling is a simple one filled with a thin layer of the best quality jam, or homemade, and fresh strawberries.
To get that nice green color from the pistachios you need to peel off the thin dark skin off the nut. See recipe notes for how to do this. I bought my pistachios in bulk at a the grocery store with the skins already removed.
You can substitute the pistachios with almonds or almond flour, or toasted walnuts.
Lightly butter a piece of parchment paper and place on a rimmed baking sheet, at least 12 inches (30.5 cm) wide. Set aside.
Add the pistachios and the sugar to a food processor and pulse until the nuts are finely ground, but not starting to turn into nut butter. Pour the ground pistachios with sugar into a medium size mixing bowl.
Add the white rice flour, Kosher salt, lemon zest, and xanthan gum. Stir with a fork to mix all the ingredients.
Cut the butter into small pieces then add them into the flour mixture. With clean hands, rub the butter into the flour until it is thoroughly mixed in. The dough will look like rough sand.
Add the egg and 1 TB of water and mix in with your hands. If the dough feels too wet, add more white rice flour 1 tablespoon at a time. The dough will feel wet, but it should not be sticky.
Roll out the dough. Cut a piece of plastic wrap to make a 16-inch (40.5 cm) square. Depending on the width of your plastic wrap you may need to overlap two pieces of plastic wrap. Place on the counter where you will roll out the dough. Place the pistachio pastry dough in the center of the crust and flatten it with your hands into a disk. Cover the pistachio dough with more plastic wrap the same size as the bottom layer.
Roll out the pastry dough into a circle until it reaches 12-14 inches ((30.5 - 35.5 cm) in diameter. You are aiming for a 1/4 inch (.5 cm) thickness.
Drape the dough covered in plastic over your rolling pin. Remove the top piece of plastic and roll the pastry dough onto the prepared baking sheet, plastic side up. Remove the plastic wrap from the pastry dough.
Roll the edge of the dough inward about a half an inch, (1 cm), creating an edge for the tart. Roll the edge inward another 1/2 inch (1 cm) for a more defined edge. Make a decorative edge or keep as is.
Loosely cover the pistachio pastry with plastic wrap and place in the refrigerator. Refrigerate for 2 hours or overnight.
25 minutes before you plan on baking, preheat the oven to 425°F (220°C/ Gas Mark 7). Make sure the oven rack is in the middle position.
Remove the plastic wrap and pierce the bottom of the pastry dough with a fork. Place in the oven and bake for 5 minutes. Turn down the heat to 375°F (190°C / Gas Mark 5). and bake for 10 -15 minutes, or until the tart is a light golden brown. Watch the tart carefully so it does not burn.
When done, place the baking sheet on a cooling rack and completely cool. Lift the parchment paper with the tart, supported underneath the tart with a large BBQ spatula or pancake spatula. Place the tart on the counter and remove the baking sheet. Carefully slide an offset spatula under the tart to loosen it from the parchment paper. Slide the tart onto a serving plate.
Spread the strawberry rhubarb jam in an even layer over the bottom of the tart. Clean the strawberries and dry them. Remove the stem and arrange the strawberries around the tart and fill it up., cut side down. You can add other fruit to fill any gaps between the strawberries, like blueberries or raspberries, if you wish.
Add the seedless raspberry jam and raspberry liquor in a microwave safe bowl. Stir to mix and warm up in 10 second intervals until it thins out. Baste the jam over the strawberries with a pastry brush. Sprinkle with chopped pistachios and other garnishes like chopped basil or mint.
Serve within an hour of assembly. This tart is best eaten within a couple of hours from when it is made.
If you do have leftovers, loosely cover the remaining tart with plastic wrap and keep on the counter.
I was able to buy my pistachios in bulk which cut down the price and they already had the dark skins removed. If you cannot buy pistachios with the skins removed, buy roasted pistachios (preferably not salted) remove the shells and blanch in boiling water for one minute.
Drain the pistachios from the water and place on a lint free and clean kitchen towel. Cover the pistachios with one side of the kitchen towel. With your hands on top of the towel, rub them back and forth until all the skins have come off.
Separate the pistachios from their skins and set aside on a plate in an even layer. Some skins on pistachios need extra encouragement and you may need to rub the skins off with your fingers. Air dry the pistachios before using.
Xanthan Gum helps stabilize gluten free ingredients, so they do not separate and makes it easier to work with. Normally, Bob's Red Mill sells it in an 8 oz bag for $13.99 which is a lot if you only need a half teaspoon. If you plan to do a lot of gluten free baking buying that amount makes sense. Fortunately, some groceries sell xanthan gum packets made by Hodgson Mill and is more reasonably priced.