Prep time
Cook time
Total time
  • 220 g of all purpose flour
  • 150 g of cold butter, grated
  • 100 g of granulated sugar
  • 100 g of pistachio nuts, shelled and toasted
  • the zest from a lemon
  • 1 large egg
  • 2 big slices of stale bread, without crust
  • 300 g of raspberry jam
  1. Line the bottom of a baking tin (cm 20x26) with baking paper.
  2. Place the stale bread in the bowl of a food processor and pulse at intervals until it is finely crumbled. Put the breadcrumbs into a bowl and set aside.
  3. Using the food processor, blend the pistachio nuts together with a tablespoon of sugar. If the mixture becomes too oily, add a little bit of flour and blend again.
  4. Fold the flour and the remaining sugar into the pistachio mixture and blend for a few seconds.
  5. Add also the cold butter, the zest from the lemon and the egg to the dough and blend quickly to combine.
  6. Using a rolling pin, roll out the ⅔ of the pastry thin and even between two sheets of baking paper (use the remaining to decorate the tart).
  7. Transfer the pistachio pastry to the prepared baking tin and chill in the fridge for 30 minutes.
  8. Roll out also the remaining pastry thin and even and chill in the fridge, tightly covered with cling film, for 30 minutes.
  9. Meanwhile, preheat the convection oven to 200°C.
  10. Bake the crust “in white” for 15 minutes (wet and squeeze a sheet of baking paper, put it over the pastry and add a fistful of legumes or rice so that it won’t swell during the baking).
  11. Remove the legumes and the baking paper and bake again for about 5 minutes.
  12. Take the crust out of the oven and spread the breadcrumbs over its bottom.
  13. Spread an abundant layer of jam over the breadcrumbs and level the surface with a spoon.
  14. Take the pistachio pastry out of the fridge and, with the help of a sharp knife, cut it into strips. Starting from the middle of the tart, place one strip at a time on top of the jam. Repeat this process laying down all the strips to create a criss-cross effect.
  15. Bake again for about 15 minutes or until the strips are golden brown.
  16. Take the tart out of the oven and allow to it to cool completely in the tin before unmolding.
You can store the tart for a few days both at room temperature and in the fridge.
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/crostata-lamponi-pistacchi/