Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Strawberry-Pistachio Tart

strawberry pistachio tart

From marthastewart.com; photo by Con Poulos; adjustments made for Intervale Food Hub members

Ingredients

  • All-purpose flour, for rolling
  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup unsalted, shelled pistachios or raw almonds
  • 2 tablespoons sugar
  • 5 cups thinly sliced strawberries (about 1 1/2 pounds)
  • 1/4 cup apricot jam, warmed

Directions

  1. Preheat oven to 350 degrees. On a lightly floured work surface, roll out puff pastry to a 12-by-16-inch rectangle. Transfer to a parchment-lined rimmed baking sheet and trim to make a neat rectangle. Freeze until firm, 10 minutes. With a fork, prick pastry all over. To prevent pastry from rising, top with a sheet of parchment paper and stack another rimmed baking sheet on top. Bake until light golden, 20 to 25 minutes.

  2. Meanwhile, in a food processor, combine 1/4 cup pistachios and sugar and process until pistachios are finely ground. Sprinkle mixture on pastry, leaving a 3/4-inch border. Bake until pastry is deep golden and pistachio mixture begins to turn golden, 15 to 17 minutes. Roughly chop remaining 1/4 cup pistachios. Remove sheet from oven; arrange strawberries on pistachio mixture, overlapping slices. Brush berries and border with jam and sprinkle chopped pistachios on border. Serve warm or at room temperature.