Every cook needs an easy, yet impressive group dessert recipe up their sleeve, and this tarte is it.  Use whatever seasonal fruits and nuts you love as garnishes, but the classic combination of juicy red raspberries and green Sicilian pistachios is a sure bet every time.  The technique is simple: cream the sugar and butter, add eggs, flour, a touch of baking soda, then spread into a greased tart pan and add fruit.  It may sound like your standard cake or muffin recipe, and in fact, it is very similar.  This cake-like dessert is moist and rich without being overly sweet, balanced by the tartness of the raspberries and the delicate crunch of the nuts.  Other favorite combinations are apricots and almonds or blackberries and walnuts.  Superb!

Difficulty:

Prep Time: 15 minutes

Cook Time:  45 minutes

Makes one 9” tarte

Ingredients:

8 Tbsp. (115g) Butter, room temperature

1 cup (200g) Sugar

2 Eggs, room temperature

Zest from ½ Lemon

1 Vanilla Bean

1 cup (150g) Unbleached All-Purpose Flour

1 tsp. Baking Powder

¾ tsp. Sea Salt

6 oz. (170g) Raspberries

¼ cup (50g) Sicilian Pistachios (shelled)

½ tsp. Confectioner’s Sugar (optional)

9” Metal Tart Pan

Technique:

•Preheat oven to 350˚F.  Grease the tart pan with butter.

•Using the paddle attachment, cream the butter and sugar in an electric mixer on medium speed for 4-5 minutes, scraping down sides of the bowl occasionally with a spatula.

•Add the vanilla, lemon zest and one egg.  Continue mixing on medium speed until combined, then scrape down the batter and repeat with the second egg.

•Once flour has been added, increase to medium speed for 30 seconds, then add batter to the tart pan.

•Press raspberries into the batter, point side up, until half submerged.  Sprinkle pistachios over the top and gently press half way into the batter as well.

•Allow the tart to cool completely.  Dust with confectioner’s sugar and serve at room temperature.