Lunch: Pumpkin Tart with Pistachio Crust and Brittle

This year, a new take on an old classic will make you forget all about both pumpkin pie and pumpkin cheesecake. Surrounded by nutty pistachio crust and topped with mouth-watering pistachio brittle, this pumpkin tart is sure to win you over.

This recipe includes superfoods such as:

Nuts

Health benefits of Pumpkin Tart with Pistachio Crust and Brittle

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/2 c. shelled unsalted pistachio nuts
1/4 c. confectioners' sugar
1 1/2 c. all-purpose flour
1/4 tsp. salt
1/2 c. cold unsalted butter
2 tbsp. cold unsalted butter
1 large egg yolk
2 tbsp. cold water

Instructions

Tart shell: Chop pistachios and confectioners' sugar in a food processor until nuts are ground into a powder, 30 seconds. Add flour and salt; pulse until combined. Add butter; pulse several times until mixture resembles coarse meal. Add egg mixture; pulse until dough just comes together into a ball. Press dough evenly into bottom and up sides of an 11-inch fluted tart pan with removable bottom. Prick bottom of tart with a fork in several places. Freeze tart shell 15 minutes.
Heat oven to 325 degrees F. Line tart shell with parchment paper and fill with pie weights or dried beans. Place tart pan on a baking sheet. Bake 15 minutes. Remove parchment and weights from shell. Bake shell 8 minutes longer, until golden. Cool completely on a wire rack. Raise oven temp to 350 degrees F.
Filling: Whisk all ingredients until blended; pour into crust. Carefully cover crust edge with foil (so crust does not get too dark). Bake until filling is set and crust is golden, 50 to 60 minutes. Transfer to a wire rack and cool completely. (Tart can be prepared up to this point 2 days ahead and refrigerated.) Slide tart off pan bottom onto serving plate. Cut into wedges. Serve with gelato and a piece of pistachio brittle.
To make pistachio brittle: Line a baking sheet with nonstick foil. In a saucepan, heat sugar and water to a boil over medium-high heat, swirling pan to dissolve sugar. Cook, without stirring, until syrup turns a light honey color, 4 minutes.
Add pistachios to caramel; stir to completely coat nuts and cook until caramel deepens to an amber color. Quickly pour onto prepared baking sheet and spread into an even layer with a rubber spatula.
Cool 30 minutes, until hard. Break brittle into small pieces before serving. (Can be made 1 week ahead; store in an airtight container at room temperature.)