Berry-Orange Tart with Pistachio Crust

Two years ago, my family went to Sonoma over Thanksgiving.  While on vacation, we took a cooking class at Relish Culinary Adventures. One of the recipes we made was a Fig-Orange Tart. My mom changed the recipe up a bit while I was home over Father's Day weekend and it turned out AMAZING. I loved the combination of the berries and nectarines and the pistachio crust has a ton of flavor. This looks incredibly fancy but isn't difficult and it's sure to impress family and friends at your next summer barbeque!

Tart crust before putting into the tart pan.

Tart crust before baking.

Our finished tart. How good does this look???

Berry-Orange Tart with Pistachio Crust

Crust:
1 stick unsalted butter, softened
1/3 c. confectioner's sugar, sifted
1 tsp. freshly grated orange rind
3/4 tsp. ground ginger
1/8 c. blood orange olive oil (this can be found at any olive oil store or upscale market)
1/2 c. finely ground pistachios
1 1/2 c. all-purpose flour

Filling:
zest of one orange
1/2 fresh orange, juiced
2 T. brown sugar
1/4 tsp. ground cardamom
6 oz. orange marmalade
1 pint blackberries
1 pint rasperries
2 thinly sliced nectarines
2/3 c. blanched almond slices

Preheat oven to 350.

In the bowl of a stand mixer, cream the butter. Add 1/3 cup confectioner's sugar and beat until the mixture is light and fluffy. Beat in 1 tsp. orange rind, the ground ginger, and a pinch of salt. Slowly mix in the blood orange olive oil and the chopped pistachios. Add 1 1/2 cups of flour in small batches, beating after each addition. Beat the mixture until well combined. Press the dough evenly into the bottom and up the sides of a 10-inch removable bottom tart pan. Prick the tart crust a few times with a fork and bake in the middle of the oven for 12 to 15 minutes, or until slightly browned around the edges.

While the crust is baking, warm the orange marmalade over low heat. When the crust has been removed from the oven, spread 1/3 of the marmalade over the crust. Cover with the blueberries, raspberries, and sliced nectarines, fanning the fruit over the tart crust. Sprinkle the top of the tart with the blanched almonds and then drizzle with the remaining orange marmalade.

Bake at 350 for 15 to 20 minutes or until the top is golden. Cool on a rack for 15 minutes; remove from the tart pan, and serve warm or at room temperature.