Pistachio and Raspberry Tart

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a bowl, mix the all-purpose flour and powdered sugar. Add the unsalted butter and rub it into the flour mixture until it resembles breadcrumbs.

3. 3

   Add the egg to the mixture and combine until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

4. 4

   Roll out the dough on a floured surface and line a tart pan with it. Prick the base with a fork and bake for 15 minutes or until lightly golden.

5. 5

   While the tart shell is baking, grind the pistachios into a coarse powder.

6. 6

   Once the tart shell is ready, remove it from the oven and let it cool slightly.

7. 7

   Spread the ground pistachios evenly over the base of the tart shell.

8. 8

   Arrange the fresh raspberries on top of the pistachios.

9. 9

   Sprinkle the sugar over the raspberries.

10. 10

    Return the tart to the oven and bake for an additional 10-15 minutes until the raspberries are soft and juicy.

11. 11

    Allow the tart to cool before serving. Enjoy your Pistachio and Raspberry Tart!