Pistachio Strawberry Tart

Recipe Description

Recipe Ingredients

Shortbread Crust:
1 cup flour
2 tablespoons confectioners’ sugar
½ cup butter
Sift flour and sugar together into mixing bowl. With pastry blender cut in butter 
until mixture resembles cornmeal. Chill 30 minutes. Turn into 9 inch flan pan 
and press firmly onto bottom and sides. Bake in preheated 425° oven 10 
to 12 minutes or until golden brown. Cool on cake rack. 
Filling:
3 cups whole strawberries
1 jar (10 oz.) red raspberry jelly
¼ to ½ cup finely chopped lightly toasted pistachios

Instructions

Rinse and dry berries. Pinch out stems (do not slice off). Arrange berries pointed side up in crust. Put jelly over low heat, stirring until melted. Stir to cool slightly, then carefully spoon over berries to cover each one. Chill until jelly sets. Just before serving, sprinkle with pistachios. Makes 6 generous servings.