Taart Van Pistasjes
"Pistachio Tart"
From the treasured pages of Het Hollands, of Neederlands kook-boek
Unknown Author
Taart Van Pistasjes
"Neem Pistasjes, snyd se, doe se in een Taart-pan op een Onderkorst van Witte-broods Deeg, doe’er Suiker en gekonfyte Citroen - schil aan kleine stukjens, en Citroen-zap by; dek uwe Taart met het zelfde Deeg, en doe’er Oranje-bloessem-water by, en dis het warm op."
English Translation
"Pistachio Tart. Take pistachios, cut them, put them in a tart pan on a bottom crust of white bread dough, add sugar and candied lemon peel cut into small pieces, and lemon juice; cover your tart with the same dough, add orange blossom water, and serve it warm."
Note on the Original Text
The recipe is written in the terse, practical style typical of the early 18th century, assuming the reader’s familiarity with basic kitchen techniques and measurements. Spelling is antiquated—‘snyd’ for ‘snijd’ (cut), ‘Pistasjes’ for ‘pistachios’, and the general lack of standardized punctuation. Recipes of this era often do not specify exact quantities or detailed instructions, reflecting a more intuitive, experience-based approach to cooking.
Title
Het Hollands, of Neederlands kook-boek (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
J. du Vivie
Background
A delectable journey into 18th-century Dutch cuisine, this cookbook serves up traditional recipes, culinary wisdom, and a flavorful glimpse of the Netherlands’ rich gastronomic heritage.
Kindly made available by
Internet Archive
Originally published in 1725, 'Het Hollands, of Neederlands kook-boek' hails from the Dutch Golden Age, when international trade brought exotic ingredients such as pistachios, candied citrus, and orange blossom water into the reach of upper-class households. This recipe reflects the wealth and cosmopolitan palate of the period, blending Mediterranean and Middle Eastern influences with Dutch baking traditions. It offers a sweet-tart treat that was as much about displaying one’s pantry as pleasing the palate.
The tart would have been assembled using a wooden pastry board and knife for chopping, and a simple pastry or tart pan. Mixing would be done in earthenware bowls. Baking was carried out in a wood-fired oven or hearth, with careful management of heat. Serving would be on fine earthenware or pewter plates, often enjoyed warm for maximum aroma.
Prep Time
15 mins
Cook Time
35 mins
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 7 oz pistachios (shelled and chopped)
- 1 sheet of shortcrust pastry (or home-made, about 9 oz)
- 1/4 cup granulated sugar
- 3/4 oz candied lemon peel (finely chopped)
- Juice of half a lemon (approx. 1 tbsp)
- 1 tbsp orange blossom water (or substitute with rose water if unavailable)
Instructions
- Begin by shelling about 7 ounces of pistachios and chopping them coarsely.
- Prepare a simple shortcrust pastry dough—this was made with white bread dough in the original, but a modern shortcrust works well—lining a tart tin with it as the base.
- Spread the chopped pistachios evenly over the base.
- Sprinkle approximately 1/4 cup of white sugar over the nuts.
- Chop about 3/4 ounce of candied lemon peel into small pieces, and scatter these over the tart, then drizzle in the juice of half a lemon (about 1 tablespoon).
- Place another layer of pastry to cover the filling.
- Brush a tablespoon of orange blossom water across the top for fragrance.
- Bake in a preheated oven at 350°F for about 30–35 minutes, or until the pastry is golden.
- Serve warm.
Estimated Calories
350 per serving
Cooking Estimates
You will spend about 15 minutes preparing the ingredients, like chopping pistachios and candied lemon. The tart bakes for about 30–35 minutes. Each serving has roughly 350 calories, and the whole tart makes 8 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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