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1
Combine flour and salt in processor.
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2
Add butter; cut in, using on/off turns, until mixture resembles coarse meal.
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3
Add egg yolk and 3 tablespoons ice water.
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4
Process until moist clumps form, adding more water by teaspoonfuls if dough is dry.
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5
Gather into ball; flatten into disk.
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6
Wrap in plastic; chill 30 minutes.
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7
(Can be made 1 day ahead.
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8
Keep chilled.)
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9
Preheat oven to 375F.
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10
Roll out dough on lightly floured surface to 12-inch round.
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11
Transfer dough to 9-inch-diameter tart pan with removable bottom.
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12
Fold in overhang and press, forming high-standing rim.
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13
Pierce all over with fork.
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14
Cover and freeze 20 minutes.
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15
Bake crust until deep golden, about 40 minutes.
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16
Transfer to rack; cool.
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17
Melt butter in heavy medium saucepan over medium heat.
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18
Whisk in 1 cup sugar and next 5 ingredients.
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19
Cook until mixture thickens, whisking constantly, about 10 minutes.
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20
Reduce heat to low and whisk 2 minutes longer.
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21
Pour hot filling into crust.
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22
Chill uncovered until filling is set, about 2 hours.
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23
Line small baking sheet with foil.
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24
Stir 2 tablespoons sugar and 4 teaspoons water in heavy small saucepan over low heat until sugar dissolves.
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25
Increase heat; boil without stirring until pale golden, about 6 minutes.
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26
Add pistachios and stir to coat.
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27
Spread pistachios in single layer on prepared sheet.
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28
Cool completely.
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29
Coarsely chop pistachios.
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30
(Tart and pistachios can be made 1 day ahead.
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31
Cover tart; keep chilled.
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32
Store pistachios airtight at room temperature.
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33
Let tart stand at room temperature 20 minutes before serving.
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34
Sprinkle pistachios in 2-inch border around edge of tart.
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35
Cut tart into wedges.
