Ingredients

• 1.5 cups All-purpose flour
• 0.5 cup Unsalted butter (cold, cubed)
• 0.25 cup Granulated sugar
• 1 Large egg yolk
• 2 tablespoons Cold water
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter (softened)
• 0.5 cup Granulated sugar (for frangipane)
• 2 Large eggs
• 0.75 cup Almond flour
• 0.25 cup Pistachio paste
• 2 tablespoons All-purpose flour (for frangipane)
• 1 teaspoon Vanilla extract
• 0.25 cup Chopped pistachios (for garnish)
• 1 tablespoon Powdered sugar (for dusting)

Instructions

1. 1

   Prepare the Sweet Pastry (Pâte Sablée): In a large bowl, whisk together 1.5 cups all-purpose flour, 0.25 cup granulated sugar, and 0.25 teaspoon salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until crumbly.

2. 2

   In a small bowl, whisk the egg yolk with 2 tablespoons cold water. Add this mixture to the flour and butter, mixing gently until a dough just forms. Do not overmix. Form into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

3. 3

   Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to a 1/8-inch thickness. Carefully transfer the dough to a 9-inch tart pan with a removable bottom, pressing it into the sides. Trim excess dough. Prick the bottom with a fork, line with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove weights and parchment, then bake for another 5 minutes, or until lightly golden.

4. 4

   Prepare the Pistachio Frangipane: While the crust bakes, cream together 0.5 cup softened unsalted butter and 0.5 cup granulated sugar in a medium bowl until light and fluffy. Beat in the 2 large eggs one at a time, mixing well after each addition.

5. 5

   Stir in the almond flour, pistachio paste, 2 tablespoons all-purpose flour, and vanilla extract until just combined. Do not overmix.

6. 6

   Pour the pistachio frangipane filling into the par-baked tart shell, spreading evenly. Reduce oven temperature to 350°F (175°C).

7. 7

   Bake for 25-30 minutes, or until the frangipane is set and golden brown. A skewer inserted into the center should come out clean. If the edges brown too quickly, cover loosely with foil.

8. 8

   Remove the tart from the oven and let it cool completely on a wire rack before carefully removing it from the tart pan. Garnish with chopped pistachios and a dusting of powdered sugar before serving.