Strawberry, pistachio & brown butter tart

I came back from Seattle with a box full of strawberries. I am known to carry all kinds of fruit and produce through security checkpoints – as f they were the most expensive glass in the world.

From what I was told, it was about a week too early for the ripest strawberries in Seattle. On Sunday morning, we walked down to Pike Place. I wanted to be there before any of the crowds arrived. I knew the outdoor vendors would have the best local strawberries so that is who I was focusing on. I found a flower stand that also sold pea shoots, greens, radishes and strawberries. “I picked them last night at my grandparents’ farm“, she said – a smiley teenager.

I could tell they were going to be sweet. They were to the point of bruising, juices all over the place, and not a tinge of white inside. Bright red, like they are supposed to be. “I’ll take four pints”, I told her.

The strawberries made it home… barely. So so ripe.

This morning while Jon and Miren were at summer camp, I made this tart with the strawberries, pistachios, yogurt, and brown butter. It was so tender and naturally sweet. They each had a slice when they got home.

And I might have to pack one for my plane ride to Montreal.

Strawberry, Pistachio and Brown Butter Tart

makes a 9-inch tart

Pastry crust

2/3 cup (90g) superfine brown rice flour
1/4 cup (35g) millet flour
1/4 cup (25g) almond flour
3 tablespoons cornstarch
1 tablespoon natural cane sugar
1/4 teaspoon sea salt
1 stick (110g) unsalted butter, diced into 1/2 inch pieces
1 egg yolk
2-4 tablespoons ice water

Combine the first six ingredients in the food processor and pulse to aerate. Add the diced butter and pulse ten times until butter is the size of peas. Whisk together the egg yolk and 2 tablespoons of ice water. Add it to the dough and pulse until it comes together. Add more ice water if needed.

Knead the dough a couple of times and wrap it in plastic wrap forming a flat disk. Refrigerate for 1 hour.

Roll the dough on a cold surface (lightly dust with superfine brown rice flour) to 1/8-inch thickness. Fill the tart mold with the dough and cut off excess.

Refrigerate for another 20 minutes while preparing the filling.

Strawberry, Pistachio and Brown Butter Filling

3 tablespoons unsalted butter
1 vanilla bean, split lengthwise and seeds scraped
1/4 cup plus 1 tablespoon (50 g) unsalted and shelled pistachios
2 tablespoons corstarch
2 eggs
1/4 cup (50 g) natural cane sugar
1/4 cup (60 ml) whole-milk yogurt
1 pound (450g) strawberries, hulled and cut in half

Preheat oven to 400F (200C).

In a small saucepan, cook the butter until the milk solids start to brown. Remove from heat, add the vanilla bean and its seeds and steep for 10 minutes. Remove vanilla pod after this time and reserve.

In the food processor, pulse the pistachios, cornstarch and salt until they turn into a fine powder.

In a medium bowl, whisk together the eggs, sugar, yogurt, pistachio mixture, and brown butter.

Arrange the strawberries on the tart dough and pour custard on top. Bake for 20 to 25 minutes until golden. Serve at room temperature.


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67 Responses to “Strawberry, pistachio & brown butter tart”

  1. Natalie says:

    Absolutely beautiful! Love the combination of strawberries and pistachio.


  2. What a gorgeous tart! The flavors must be out of this world.



  3. Rebecca says:

    Mmmm . . . Strawberries are just coming into season here. I love the use of yogurt in this tart. Any ideas for a substitution for the pistachios? My daughter has a nut allergy. Wishing you a wonderful trip to Montreal!

  4. I love this kind of tarts! Especially the hazelnut flavour of the brown butter!

  5. Strawberries, pistachios, brown butter? Just a few of my favorite things :) Looks so delicious!

  6. Iratxe says:

    SCRUMPTIOUS!!!, esto tiene una pinta absolutamente de-li-cio-sa. Al final, ¿regresaste con ganas de vivir en Montreal?. Un besote.

  7. zer0gluten says:

    Como todo lo que sale de la factoría Aran, maravilloso!
    Un beso.

  8. Rebecca- you could substitute for 2 more tablespoons of cornstarch or if she can tolerate coconut, then finely grated coconut could be nice too.

    Iratxe- salgo para Montreal manana. te cuento a la vuelta :)

    Thank you!

  9. autumn says:

    Isn’t bringing back a sweet little something like fruit such a nice way to extend your time with a place? I love the look of this tart and that the filling uses yogurt. Thank you for this!

  10. Kim says:

    J’adore cette tarte, elle a réellement l’air délicieuse!!! Tu verras, à Montréal, nous avons de très bonnes fraises… J’espère que tu passeras par le marché Jean-Talon quand tu seras à Montréal!

  11. Mmmm,,, looks extremely beautiful and appetizing,strawberry’s are my favor fruit.

  12. oh wow, this is a gorgeous recipe and just perfect for the strawberries that are crowding the farmers markets in NYC at the moment.

  13. I have been baking a very similar tart with raspberries. I am sure it also tastes great with strawberries. Thanks for the reminder to bake it soon again.

  14. Elizabeth says:

    Brown butter makes everything better!

  15. cafenoHut says:

    Your photos are always so stunning.

  16. Evitaa says:

    Looks great & delicious. I’d like a piece of it :)

  17. Laura says:

    This looks incredible. I traveled on an Alaskan cruise last summer but the port was in Seattle…pike’s place I went for sure! I can only imagine how deliicous and ripe those strawberries were!! Mmmmmm

  18. Lovely. This tart looks amazing. I am so glad you fell in love with Seattle, one of my favorite cities in the world. How nice they let you bring the strawberries home on the plane!
    You are heading to another of my favorite cities, Montreal. I had hoped to come to your workshop this weekend, but my daughter has a ballet recital, so alas I could not. Perhaps another time…enjoy Montreal. And, if you have not been already, consider heading to the Atwater Market while you are there. YUM!

  19. Joy says:

    Çok güzel! Strawberries are almost finished here, but apricots and peaches have just started. I bet those would make a lovely substitute too as well as fresh purple plums. Great idea!

  20. Luise says:

    haha could easily imaging you carrying fruit and veggies through security, cute! Lovely strawberry tart!

  21. Seattle and brown butter. Two of my favorite things! Isn’t Pike Place market the best? I could spend days there!

  22. Hannah says:

    I love getting to the Market early before the rush! So happy you could bring home some strawberries. Our neighborhood berry stand will be opening soon and we’ll start our daily visits. A pint is a single serving in our house! Your tart looks divine and I’ll be making it soon.

  23. Sounds and looks delicious! The Ontario strawberries I’ve been having recently are quite sweet also, but probably not as sweet as those in Seattle!

  24. Alanna says:

    Definitely go to Jean Talon Market, the sounds, smells, it’s all amazing!!

  25. cheffingit says:

    Mmm-mmm! That looks so yummy! Your pictures are inspiring!

  26. The flavors in this tart must have been magnified 100x times by the addition of brown butter. Stunning!

  27. Mary says:

    Beautiful photos and delicious looking tart. There’s no place more stimulating to all the senses than Pike’s Place Market. I have been spoiled by amazing strawberries from our Southern California markets for weeks now but I imagine berries purchased while visiting Pike’s Place probably hold their own special allure.

  28. a. maren says:

    i am having the hardest time finding unsalted pistachios for recipes like this. it’s driving me nuts! no pun intended!

  29. Estelle Pérot says:

    i am following your blog from France far quite a while now but it is my first comment. I love your pictures and colorful food. Would you tell me who makes the beautiful plates and bowls with a green inside we can see on your pictures recently ? Cheers

  30. رائع جميع المواضيع جملية جدا ومفيدة

    شكرا لك

    thank you

  31. Off to Seattle this evening…looking so forward to exploring Pike Place market with equal enthusiasm…thank you for the inspiration, lovely words and beautiful pictures!

  32. J says:

    beautiful! now I have a craving for strawberries…

  33. Carmen says:

    Que bonito tener un comentario en arabe.

    Tengo apuntada una receta de otro blog tambien de tarta de fresa y pistacho…tendre que hacer las dos.

    Ay a mi tambien me pasa mucho eso, cada vez que viajo vuelvo pensando que quiero vivir alli, es algo bueno.


  34. Nicoletta says:

    “Here for you the sixth issue of Open Kitchen Magazine, our on line food magazine.
    Browse it for free:

    we are waiting for you!
    Don’t forget that you can also become part of our international team in the next issue.
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  35. Ann Marie says:

    revisiting your blog after months away, and oh, how i’ve missed your pretty little recipes. is it possible that your food reveals your good heart? i think so.

  36. Hola Aran aspaldiko, ikusten dot bidaietan atzera eta aurrera gelditu barik zabizela, oso ondo, disfrutatu!! Oraingoan be argazkiak oso politak. Zelan lortzen dozu ataratzea horrek koloreak, hain biziak eta kerispe barik? Bueno zu profesionala zara, egunen baten ekinean-ekinean nik be lortuko dot.
    Ondo segi eta musu bat Jon eta Mireneri.
    Besarkada bat,

  37. Jay says:

    looks irresistably hearty & divine
    new to your space..
    happy following you..:)
    do stop by mine sometime
    Tasty Appetite

  38. Ann Marie- That is very kind of you!

    Miren- Nire klaseren batera etorri beharko zara ba :) Mosu bet!

    Thank you everyone. I just returned from a weekend in Montreal… I cannot wait to go back. Such a magical place.

  39. Theresa says:

    Oh my! This strawberry tart is just perfect for that special occasion! I can see myself swanning in with this scrumptious dessert. This looks just amazing. Mouth watering and simply gonna knock the socks off my date. Thumbs up for this great recipe!

  40. Janet says:

    Thank-you for a fabulous recipe! I made this tart yesterday and I loved the look and the taste of the pale green pistachio custard with the strawberries. The crust was very nice but I wondered why you did not prebake it before filling it. I baked mine 10 minutes longer than you indicated, and the bottom was still pale and soft. It always tastes a bit raw when the bottom is underbaked. I realize that the fruit and custard filling does not need to be baked long to set, however I feel the crust needs a prebake for the bottom crust to achieve some colour and crispness. Or do you recommend baking it on the bottom rack to encourage browning?

  41. Janet- I suppose it depends on the oven. Mine cooked all the way through, but yes, you could definitely prebake the crust and bake it closer to the bottom rack. Glad you liked it!


  42. Carly says:

    What beautiful pictures – I love the interplay of the blue table and the richness of the strawberries’ color. I can’t wait to try the recipe!

  43. Ymmm!! Looks delish!! Can’t wait to try it!

  44. Rachel says:

    Wow! That looks so delicious! Yes, it is just beginning to be strawberry season here in Seattle. A few of my friends have been giving me lots of strawberries to munch on since they have too many in their garden. The farm down the street from me has tons of strawberries for sale and I’m always tempted to buy some, even though I know I will never be able to finish them!

    Thanks for sharing!

  45. Erika says:

    What a lovely post with amazingly wonderful pictures.
    Thank you for sharing the recipe :)

  46. Looks amazing! I’m going to have to make this but I for sure don’t have everything on hand right now. Storing it away for after I make a grocery store trip.

  47. Beautiful, beautiful tart – what a wonderful combination of ingredients!

  48. I made this tart crust today and while I absolutely LOVE the flavor of it, my crust was waaaaay too crumbly! There’s no way I would have been able to slice it like you did. Any idea of where I went wrong? Mine was a rather wet dough (compared to the regular tarts I used to make with wheat flour).

  49. I made this tart crust today and while I LOVE the flavor, the crust was entirely too crumbly! It fell apart in the tin when I tried to remove it! I’d never be able to slice it like you did. Any idea what went wrong?

  50. The Little Bite- Sorry it didn’t work out for you. I have a feeling it could be the flours you used. Maybe very different than mine. Did you use superfine brown rice flour? Did you grind your own almonds or what brand of almond meal did you use? If the texture of the flours is too coarse, then it tends to be way too crumbly. Hope that helps!

  51. Looks delicious! I will be trying this recipe soon using some of our homegrown strawberries.

  52. Real Noni says:

    The dish looks absolutely beautiful and amazing, I bet it tastes even better!

  53. J’adore ton blog! Trés jolies photos et trés bonnes recettes! Bravo! Passe voir le mien si tu as le temps. Bisous et à bientôt :)

  54. J’adore ton blog! Trés jolies photos et trés bonnes recettes! Bravo! Passe voir le mien si tu as le temps. Bisous et à bientôt :)

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  56. aubrey t says:

    hi.I am dairy free and wondering i could make this with plain coconut yoghurt?it looks divine!!!

    • Aran says:

      Hi Aubrey,

      I think you could use it. The thing with coconut yogurt (commercial brands) is that they use lots of thickeners and not sure they will breakdown when broken. You could also use thick coconut milk.


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  58. Kebo says:

    I immediately made this tart with the last strawberries of this summer… Mmmhhh… The tart is sooo good and your photos are amazing…


  59. […] reading such articles/recipes as Seeking Comfort with an Avocado, Apple and Poached Salmon Soup,  Strawberry, pistachio & brown butter tart and Where the Apple Trees are to just name a […]

  60. Nina says:

    I am in the middle of making this right now and just noticed I’m not sure how much salt to add to the pistachios and corn starch for the filling. The directions say to pulse all three ingredients together; however, salt is not listed as an ingredient for the filling. Am I crazy? Thank you!

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