Perfect Salted Honey Pistachio Tart with Fresh Strawberries
A quick and easy homemade tart featuring a tender crust, toasted pistachios in a salted honey glaze, and fresh strawberries for a light, refreshing dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour, sifted
- ½ cup (115g) unsalted butter, cold and cubed
- 3 tbsp (38g) granulated sugar
- ¼ tsp salt
- 3 to 4 tbsp ice water
- 1 cup (120g) raw shelled pistachios, toasted
- ⅓ cup (113g) honey (wildflower or clover preferred)
- ½ tsp sea salt
- ⅓ cup (80ml) heavy cream
- 1 tsp vanilla extract
- 1 pint (about 450g) fresh strawberries, hulled and sliced
- Optional: powdered sugar or extra honey for garnish
Instructions
- Prepare the crust: Chill butter and flour. In a bowl or food processor, combine flour, sugar, and salt. Add cold cubed butter and pulse or rub in until mixture resembles coarse crumbs. Gradually add ice water until dough just holds together. Wrap dough in plastic and chill for 30 minutes.
- Toast the pistachios: Preheat oven to 350°F (175°C). Spread pistachios on a baking sheet and toast for 7-8 minutes, shaking pan halfway through. Let cool.
- Roll and blind-bake the crust: Roll chilled dough into a 12-inch circle on a floured surface. Press into a 9-inch tart pan, trim edges, and prick base with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 8-10 minutes until golden. Let cool slightly.
- Make the salted honey glaze: In a small saucepan over low heat, combine honey, heavy cream, sea salt, and vanilla. Warm gently, stirring until smooth and slightly thickened, about 3-4 minutes.
- Assemble the tart: Sprinkle toasted pistachios evenly over cooled crust. Pour warm salted honey glaze over nuts and spread gently. Allow tart to cool completely for about 30 minutes so glaze sets.
- Add fresh strawberries: Arrange sliced strawberries on top just before serving. Optionally brush with warmed honey or dust with powdered sugar.
Notes
Chill dough to keep butter cold for a tender crust. Blind bake crust to prevent sogginess. Toast pistachios carefully to avoid bitterness. Warm glaze gently without boiling. Add strawberries last to keep tart crisp and fresh. Store leftovers covered in refrigerator up to 3 days; warm slices to revive crispness.
Nutrition
- Serving Size: 1 slice (1/8 of tart
- Calories: 320
- Fat: 18
- Carbohydrates: 35
- Fiber: 3
- Protein: 5
Keywords: salted honey tart, pistachio tart, fresh strawberry dessert, easy homemade tart, gluten-free dessert option, nutty dessert, quick dessert