Pistachio Macaroon Tart Recipe by Nancy Silverton
As you know the Foodparadise team attended the Virtual Harvest 2020 organized by American Pistachio Growers, we bring you the recipes of renowned chef Nancy Silverton. One of the dishes she cooked at the virtual event that happened on November 18 was Pistachio Macaroon Tart. Believe us, it looked scrumptious. Wish we could just get into the screen and grab a bite. Well, don’t worry, you can still taste heaven. Want to cook Pistachio Macaroon Tart at home? Don’t worry, we have got you covered.
Here is how to cook Pistachio Macaroon Tart?
Yield: 1 tart / 35cm x 11cm
Equipment: Food processor, rolling pin, rubber spatula, 13 ¾ inch x 4 ⅓ inch (35 cm x 11 cm) rectangular tart pan with removable bottom, medium bowl, paring knife, whisk, fine mesh sieve, 10 inch offset spatula, platter or wooden board
Table of Contents
Learn to make a perfect dough, like Nancy Silverton
- 2 cups / 240 g all- purpose flour
- ¼ cup / 50 g granulated sugar
- ¼ cup / 50 g light brown sugar
- ¼ cup / 32 g cornstarch
- ½ tsp / 1.5 g kosher salt
- ½ cup / 60 g whole pistachios
- 8 oz / 226 g unsalted butter
- Adjust the oven rack to the middle position and preheat oven to 347 °F (175 °C).
- In the bowl of a food processor, add flour, sugar, cornstarch, salt and pistachios. Run the processor until the pistachios are ground up. Add the butter and pulse on and off until the dough comes together.
- On a lightly floured surface, roll the dough out into a 13 ¾ inch x 4 ⅓ inch (35 cm x 11 cm) rectangle, ¼ inch (6.5 mm) thick. In a 13 ¾ inch x 4 ⅓ inch (35cm x 11 cm) tart pan, place the dough and press along the edges to form the dough to the pan.
- Bake until lightly browned, about 20-25 minutes. Allow to cool.
How to prepare the Pistachio Topping for the tart?
- ½ cup / 125 g pistachios, shelled
- ¼ cup / 50 g granulated sugar
- 1 tbsp / 21 g honey
- 1 tsp / 5 g orange blossom water
- ½ extra-large each / 15 g egg white
- 1 tsp / 5 g vanilla extract
- ¼ tsp / 1.5 g baking powder
- ¼ tsp / 1.5 g kosher salt
- Put the sugar, honey, orange blossom water, egg white, vanilla, baking powder, and salt in a medium bowl.
- Stir with a rubber spatula to thoroughly combine.
- Add the pistachios and stir to coat the nuts in the syrup.
Cook like Nancy Silverton the Macaroon Filling
- 3 ¼ oz / 92 g pistachios, shelled
- 1 ½ cups / 173 g powdered sugar
- ½ cup / 62.5 g all-purpose flour
- 3 extra-large minus 1 tbsp / 176 g egg whites
- 4 ½ oz / 128 g unsalted butter
- ½ vanilla bean
- ¼ cup / 25 g powdered sugar (for dusting)
- In the bowl of a food processor, grind the nuts with half of the sugar, until it is a fine meal consistency.
- Add the flour, remaining sugar, and pulse to combine. Pour in two-thirds of the egg whites and process until it is a smooth paste. Add the remaining egg whites and pulse on and off until completely combined.
- Transfer the nut mixture into a large bowl.
- In a small saucepan, over medium high heat, begin to melt the butter. Using a small paring knife, split the vanilla bean in half lengthwise and scrape out the seeds with the back of the knife. Add the scrapped seeds and the bean to the butter. After a few minutes the butter will begin to foam and darken. Swirl the pan to promote even browning taking care it does not burn. Continue to cook about 5-7 more minutes until the bubbles subside and the liquid is dark brown with a nutty and toasty aroma. Remove the vanilla bean.
- Slowly pour the brown butter into the nut mixture, whisking continuously.
- Pour the mixture into the tart pan over the dough. Bake for 8 minutes.
- Remove the tart pan from the oven and quickly distribute the nut topping on top. Return the tart back to the oven and finish baking for about 15-20 minutes until the nut topping is golden brown, rotating the tart halfway to ensure even browning. Remove the tart form the oven and set it aside to cool to room temperature.
- To serve, pour the remaining powdered sugar for dusting into a fine mesh sieve and tap the sieve over the tart to dust it lightly. Gently push the removeable bottom to lift the tart out. Using a long offset spatula, gently slide the tart from the metal bottom onto a long platter or wooden board.
About the Chef Nancy Silverton
Nancy Silverton is an American chef, baker, and author. The winner of the James Beard Foundation’s Outstanding Chef Award in 2014, Silverton is recognized for her role in popularizing sourdough and artisan bread in the United States. That year, she was listed as one of the Most Innovative Women in Food and Drink by both Fortune and Food & Wine Magazines. In 2017, Nancy was profiled in an episode of Netflix’s award-winning docu-series Chef’s Table.
She is the co-owner of Osteria Mozza, Pizzeria Mozza, and chi SPACCA in Los Angeles. Silverton also founded the world-famous La Brea Bakery as well as Campanile restaurant, an institution that Angelenos cherished for decades. A lifelong Angeleno, Nancy is one of the most respected and beloved chefs in America.
Nancy is the author of nine cookbooks including Desserts (1986), Breads from the La Brea Bakery (1996), Pastries from the La Brea Bakery (2000), Nancy Silverton’s Sandwich Book (2005), The Mozza Cookbook (2011), and Mozza at Home (2016).
Enjoyed reading the recipe? Well, that’s not enough. We recommend trying this Pistachio recipe out! Team Godofsmallthing attended the event and we can assure that the end result looked delicious. What are you waiting for? Serve yourself and your loved ones with this superb Macaroon tart.
Where are you going?
Don’t leave so soon! Try another Nancy Silverton recipe out, check out how she cooked Whole Roasted Cauliflower with Pistachio Crumble and Green Onion Crème Fraiche here. 😀 Thank us later!
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