Strawberry-Pistachio Tart Recipe from Everyday Food

I just love it when I try a new recipe and it blows me away. It was actually very easy to make and my guests were so impressed. From the May issue of Everyday food magazine.I high recommend using a silpat.

Strawberry-Pistachio Tart

all purpose flour, for rolling
1 sheet frozen puff pastry, thawed
1/2 cup , shelled pistachios
2 tablespoons of sugar
5 cups thinly sliced strawberries, ( about 1 1/2 pounds)
1/4 cup apricot jam, warmed

1) Preheat oven to 350 degrees. One a lightly floured surface, roll out puff pastry
to a 12 by 16 inch rectangle. Transfer to a parchment lined rimmed baking sheet
and trim to make a rectangle. Freeze until firm, 10 min. With a fork, prick pastry
all over. To prevent pastry from rising, Top with a sheet of parchment paper and
stack another baking sheet on top. Bake until golden, 20 to 25 minutes.
2) Meanwhile, in a food processor, combine 1/4 cup pistachios and sugar and
process until pistachios are finely ground. Sprinkle mixture on pastry, leaving
a 3/4 inch border. Bake until pastry is deep golden about 15 to 17 minutes.
Roughly chop remaining 1/4 cup of pistachios. Remove sheet from oven, arrange
strawberries on pistachio mixture, overlapping slices. Brush berries with jam and
sprinkle chopped pistachios on the border. Serve warm or at room temperature.