Lemon-Pistachio Tart

Ingredients

• 1.5 cups all purpose flour 
• 1 large egg yolk 
• 3 large egg yolks 
• 3 large eggs 
• 3 tablespoons ice water ()
• 0.3 cup juice of lemon fresh
• 1 tablespoon lemon zest grated
• 0.3 teaspoon salt 
• 1 cup sugar 
• 1 cup butter unsalted (2 sticks)
• 0.5 cup pistachios unsalted shelled
• 1.5 teaspoons vanilla extract 
• 4 teaspoons water 

Equipment

• baking sheet
• sauce pan
• oven
• whisk
• aluminum foil
• tart form

Directions

1. Combine flour and salt in processor.
2. Add butter; cut in, using on/off turns, until mixture resembles coarse meal.
3. Add egg yolk and 3 tablespoons ice water. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 1 day ahead. Keep chilled.)
4. Preheat oven to 375°F.
5. Roll out dough on lightly floured surface to 12-inch round.
6. Transfer dough to 9-inch-diameter tart pan with removable bottom. Fold in overhang and press, forming high-standing rim. Pierce all over with fork. Cover and freeze 20 minutes.
7. Bake crust until deep golden, about 40 minutes.
8. Transfer to rack; cool.
9. Melt butter in heavy medium saucepan over medium heat.
10. Whisk in 1 cup sugar and next 5 ingredients. Cook until mixture thickens, whisking constantly, about 10 minutes. Reduce heat to low and whisk 2 minutes longer.
11. Pour hot filling into crust. Chill uncovered until filling is set, about 2 hours.
12. Line small baking sheet with foil. Stir 2 tablespoons sugar and 4 teaspoons water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until pale golden, about 6 minutes.
13. Add pistachios and stir to coat.
14. Spread pistachios in single layer on prepared sheet. Cool completely. Coarsely chop pistachios. (Tart and pistachios can be made 1 day ahead. Cover tart; keep chilled. Store pistachios airtight at room temperature.
15. Let tart stand at room temperature 20 minutes before serving.
16. Sprinkle pistachios in 2-inch border around edge of tart.
17. Cut tart into wedges.