for the crust
butter – 7 tablespoons
superfine sugar – 2 tablespoons
shelled pistachios – 3 1/2 ounces, about 2/3 cup, finely ground
an egg yolk
all-purpose flour – 1 1/2 cups plus 1 tablespoon
for the filling
heavy cream – 1 cup
strawberries – about 8 small berries per tartlet
a little confectioners" sugar or melted dark chocolate
You will need six tartlet pans with removable bottoms, about 3 inches in diameter.
Cream the butter and sugar until pale and smooth. Add the ground pistachios, mix in the egg yolk and then the flour. Add a little water if necessary to make a firm but rollable dough.
On a floured board, roll the dough into a short, fat sausage the circumference of the tartlet pans. Wrap in wax paper or plastic wrap and refrigerate for a good twenty minutes. Preheat the oven to 400F.
Cut the pastry into thin disks and place them in the tartlet shells, pushing them gently into the corners. Use wax paper to line each pastry shell, fill with pie weights, then bake for fifteen minutes or so, until the tartlet shells are a pale biscuit color. Remove the paper and pie weights and return to the oven for five minutes to dry them out. Let them cool a little before removing from the tartlet shells.
Gently whip the cream until it will just about hold its shape, adding
the tiniest drop of vanilla extract as you go. It should be billowy and voluptuous rather than stiff. Divide between the tartlet shells. Add the strawberries, together with a dusting of confectioners" sugar or a drizzle of melted dark chocolate.
From Ripe: A Cook in the Orchard by Nigel Slater. Copyright 2010, 2012 by Nigel Slater. Excerpted by permission of Ten Speed Press, a division of Random House, Inc.