Pistachio and Cherry Tart Recipe

In a mixing bowl, combine the flour and sugar.

Incorporate the softened butter in pieces and knead the dough using your fingertips. Add the egg and the pistachio paste until you achieve a smooth mixture. Gently knead until a ball forms. Wrap it in plastic wrap and let it rest in the refrigerator for 20 to 30 minutes.

Roll out the dough on a lightly floured surface.

Wash, dry, and pit the cherries. Cut them in half.

Preheat the oven to 180°C (350°F).

Place the dough in a previously buttered and floured tart pan. Prick it with a fork to prevent it from puffing up during baking. Distribute the cherries over the dough and bake for 25 to 30 minutes until the dough is golden brown and the cherries are cooked.

To finish, sprinkle with crushed pistachios just before serving.