- All-purpose flour, for rolling
- 1/2 cup unsalted, shelled pistachios
- 5 cups thinly sliced strawberries (about 1 1/2 pounds)
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons sugar
- 1/4 cup apricot jam, warmed
Step 1: Preheat oven to 350 degrees F. On a lightly floured work surface, roll out puff pastry to a 12″x16″ rectangle. Transfer to a parchment-lined rimmed baking sheet and trim to make a neat rectangle. Freeze until firm, 10 minutes. With a fork, prick pastry all over. To prevent pastry from rising, top with a sheet of parchment paper and stack another rimmed baking sheet on top. Bake until light golden, 20 to 25 minutes.
Step 2: Meanwhile, in a food processor, combine 1/4 cup pistachios and sugar and process until pistachios are finely ground. Sprinkle mixture on pastry, leaving a 3/4-inch border. Bake until pastry is deep golden and pistachio mixture begins to turn golden, 15 to 17 minutes. Roughly chop remaining 1/4 cup pistachios. Remove sheet from oven; arrange strawberries on pistachio mixture, overlapping slices. Brush berries and border with jam and sprinkle chopped pistachios on border. Serve warm or at room temperature.
Enjoy this easy tart recipe from Martha Stewart!