Recipe information
Yield
Makes 6 servings
Ingredients
crust
filling
Preparation
for crust:
Step 1
Combine flour and salt in processor. Add butter; cut in, using on/off turns, until mixture resembles coarse meal. Add egg yolk and 3 tablespoons ice water. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 1 day ahead. Keep chilled.)
Step 2
Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Fold in overhang and press, forming high-standing rim. Pierce all over with fork. Cover and freeze 20 minutes.
Step 3
Bake crust until deep golden, about 40 minutes. Transfer to rack; cool.
for filling:
Step 4
Melt butter in heavy medium saucepan over medium heat. Whisk in 1 cup sugar and next 5 ingredients. Cook until mixture thickens, whisking constantly, about 10 minutes. Reduce heat to low and whisk 2 minutes longer. Pour hot filling into crust. Chill uncovered until filling is set, about 2 hours.
Step 5
Line small baking sheet with foil. Stir 2 tablespoons sugar and 4 teaspoons water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until pale golden, about 6 minutes. Add pistachios and stir to coat. Spread pistachios in single layer on prepared sheet. Cool completely. Coarsely chop pistachios. (Tart and pistachios can be made 1 day ahead. Cover tart; keep chilled. Store pistachios airtight at room temperature. Let tart stand at room temperature 20 minutes before serving.
Step 6
Sprinkle pistachios in 2-inch border around edge of tart. Cut tart into wedges.
