Recipe information
Yield
makes enough for eight 4-inch tartlets or one 14-by-4-inch tart
Ingredients
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
Preparation
Step 1
In the bowl of an electric mixer fitted with the paddle attachment, mix butter and confectioners’ sugar on low speed until combined, about 2 minutes.
Step 2
Add egg yolks, and mix until incorporated, about 1 minute, scraping down the sides of the bowl as needed. Add 1 cup flour, and mix on low speed until just incorporated, about 30 seconds. Add remaining 1/4 cup flour, pistachios, salt, and cream; mix just until flour is no longer visible, about 1 minute. Turn out dough onto a piece of plastic wrap, and flatten to form a disk. Wrap tightly, and refrigerate for 1 hour or overnight.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
