SWEET RED PEPPER TART

Sweet Red Pepper Tart image

Number Of Ingredients 6

1 (18-ounce) package refrigerated slice-and-bake sugar cookie
1 (8-ounce) jar red pepper puree or spread
1 cup confectioners' sugar
pinch grated nutmeg
1 teaspoon lemon juice, fresh or bottled organic
1/2 cup chopped pistachio nut (2 ounces)

Steps:

Heat the oven to 375°F. The cookie dough will be divided into 20 squares press 14 of those squares into an even layer in the bottom of a 9-inch tart or pie pan. Bake until the dough is just beginning to brown at the edge, about 12 minutes. Meanwhile, mix the remaining cookie dough, the red pepper puree, sugar, nutmeg, and lemon juice in a bowl. Spread over the baked dough, leaving 1/4 inch exposed at the perimeter, and bake until the edge of the pepper spread has formed a skin, about 12 minutes more. Sprinkle the pistachios over the top and bake for 10 more minutes. Cool completely. You can dust the tart with more confectioners' sugar before serving, if you want.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves