As appealing as an old-fashioned pecan pie, this luscious tart, with its treacly pistachio filling and an extravagant topping of whole pistachios, is a nut lover’s dream dessert. The crust is buttery, like shortcake, and is pressed into the pan, so there’s no rolling required.

　　This recipe was excerpted from 'Pistachio' by Barbara Bryant and Georgeanne Brennan. Buy the full book on Amazon. Get more of our favorite Thanksgiving desserts→

　　All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

　　

What you’ll need

　　Chevron

　　Chevron

　　Raw Pistachios

　　$20 $19 At Amazon

　　Vanilla Bean

　　$6 At Amazon

　　9-Inch Tart Pan

　　$11 At Amazon

　　

Ingredients

Serves 8

　　

For the pastry

1⅓ cups (165 g) all-purpose flour

　　¼ cup (50 g) granulated sugar

　　4 Tbsp. (55 g) cold, unsalted butter, cut into ½ inch chunks

　　1 large egg, lightly beaten

　　

For the filling

¾ cup (165 g) firmly packed light brown sugar

　　2 large eggs

　　2 Tbsp. unsalted butter, melted and cooled

　　1-inch piece vanilla bean

　　¾ cup (105 g) pistachios, coarsely chopped, plus ½ cup (75 g) whole pistachios

　　

Step 1

Preheat the oven to 350° F.

　　

Step 2

Make the pastry: In a bowl, stir together the flour and granulated sugar. Scatter the butter over the flour mixture and, using your fingers or a pastry blender, work in the butter until the mixture is crumbly and the consistency of coarse crumbs. Add the egg and 1 tablespoon water and stir and toss just until evenly moistened. Gather the dough into a tight ball.

　　

Step 3

Transfer the dough to 9-inch tart pan with a removable bottom. Using your fingers, press it firmly and evenly over the bottom and up the sides of the pan until flush with the rim. Set aside.

　　

Step 4

Make the filling: In a bowl, combine the brown sugar, eggs, and butter. Slit the vanilla bean lengthwise and scrape the seeds into the bowl. Using a whisk or a wooden spoon, beat until well blended. Stir in the chopped pistachios.

　　

Step 5

Pour the filling into the pastry-lined tart pan. Arrange the whole pistachios in a single layer on top of the filling. Cover the tart loosely with aluminum foil.

　　

Step 6

Bake the tart for 35 minutes, then remove the foil. Continue to bake until the crust and filling are golden brown, about 15 minutes longer. Let cool on a wire rack for 10 minutes. Then, using the tip of a knife, loosen the edges of the crust from the tart ring. Set the tart pan on an inverted small bowl and gently slide the tart ring downward away from the crust. Using a wide offset spatula, carefully slide the tart off the pan bottom onto a serving plate. Serve warm or at room temperature, cut into wedges. The baked tart can be stored in the refrigerator well covered or in an airtight container for up to 2 days.

　　Reprinted from the new book Pistachio: Savory & Sweet Recipes Inspired by World Cuisines by Barbara Bryant and Georgeanne Brennan. Photographs © 2023 by Robert Holmes. Published by Cameron + Company. Buy the full book from Amazon or Abrams Books.