Pistachio Crust: 1/4 cup powdered sugar, plus extra for sprinkling on the finished tart 1/4 teaspoon fine sea salt 3/4 cup all-purpose flour 1/4 cup raw, unsalted, shelled pistachios, plus a handful, chopped, for finish- ing the tart 6 tablespoons cold, unsalted butter, cut into 1/2 , chunks 1/2 teaspoon almond extract
