Strawberry-Pistachio Tart

Preheat oven to 350 degrees F.

On a lightly floured work surface, roll out puff pastry sheets to a 12 inch by 16 inch rectangle. Brush melted butter between each sheet as you stack them on a parchment-lined rimmed baking sheet and trim to make a neat rectangle.

Freeze for about 10 minutes, until firm. Using a fork, prick pastry all over. To prevent pastry from rising, top with a sheet of parchment paper and stack another rimmed baking sheet on top. Bake 20 minutes, until light golden. Remove from oven and remove the top baking sheet and top parchment paper.

Meanwhile, in a food processor, combine ¼ cup pistachios and sugar and process until pistachios are finely ground. Sprinkle pistachio sugar mixture on pastry, leaving a ¾ inch border. Bake for 10-15 minutes, until pastry is deep golden and pistachio mixture begins to just turn brown.

Roughly chop remaining ¼ cup pistachios. Remove sheet from oven. Arrange strawberries on pistachio mixture, overlapping slices. Brush berries and border with jam and sprinkle chopped pistachios over top.

Serve warm or at room temperature.