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Maine produces 99 percent of America’s wild blueberries. Use them in this decadent pastry.

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  • 1/2 c. (1 stick) unsalted butter, plus 1 tbsp. melted for brushing
  • 3/4 c. cake flour, plus 2 tbsp. for dusting
  • 2 3/4 c. confectioners’ sugar
  • 1 c. shelled pistachios
  • 1 tsp. salt
  • 7 large egg whites
  • 2 pt. raspberries and/or blueberries
  • 1/4 c. raw or turbinado sugar


    1. Step 1In small saucepan, heat 1/2 cup butter on medium until melted. Cook 5 minutes or until browned and fragrant, swirling occasionally. Remove from heat; set aside.
    2. Step 2Line large rimmed baking sheet with parchment paper. Brush two 9-inch tart pans with removable bottoms with 1 tablespoon melted butter; dust with 2 tablespoons flour. Place pans on lined baking sheet.
    3. Step 3In food processor, pulse confectioners’ sugar, pistachios, salt and remaining 3/4 cup flour until pistachios are very finely chopped, scraping down sides of bowl occasionally. Transfer mixture to medium bowl.
    4. Step 4To nut mixture, add egg whites. Beat on medium speed until well-combined. Reduce mixer speed to low. Slowly drizzle in reserved butter. Increase speed to medium-high and mix for 1 minutes. Pour batter into prepared tart pans. Refrigerate 30 minutes.
    5. Step 5While batter chills, preheat oven to 350 degrees F. Top batter in pans with berries and sprinkle with raw sugar. Bake 1 hour or until golden brown and toothpick inserted into centers comes out clean. Cool completely on wire racks. When ready to serve, gently remove from sides.

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