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Pistachio and raspberry Bakewell tart

Pistachio and raspberry Bakewell tart

Pistachio and raspberry Bakewell tart

PT1H30M

Why not try?

1
To make the sweet pastry, place the butter and sugar in a mixer and cream together. Mix in the eggs, then slowly add the flour and ground almonds, mixing slowly until it comes together into a thick crumb - do not over mix
  • 250g of butter
  • 175g of sugar
  • 2 eggs
  • 50g of ground almonds
  • 400g of plain flour, sifted
2
Tip out onto a work surface and lightly bring together into a dough with your hands. Wrap the pastry in cling film and leave in the fridge to rest for 1 hour
3
Meanwhile, make the pistachio frangipane. Beat the butter and sugar together until light in colour, then beat in the eggs. Add the blitzed pistachios (or paste), almonds and flour and mix until incorporated. Refrigerate until needed
  • 150g of butter
  • 150g of caster sugar
  • 4 eggs
  • 100g of pistachio nuts, blitzed, or 75g pistachio paste
  • 150g of ground almonds
  • 30g of plain flour
4
Pre-heat the oven to 180˚C/gas mark 4
5
Remove the pastry from fridge and roll out until big enough to line the tart case. Carefully lay the rolled-out pastry over the tart ring and gently press into the edges, leaving a slight overhang of pastry all the way around. Any leftovers can be wrapped and stored in the freezer for 3 months
6
Prick the pastry all over with a fork, line with a sheet of baking parchment and add a layer of baking beans. Blind bake in the oven for 8 to 10 minutes, then remove the parchment and baking beans and place back in the oven for a further 6 minutes. Decrease the oven temperature to 160°C/gas mark 3
7
Spread the raspberry jam evenly onto the blind-baked pastry case, then add the pistachio frangipane, spreading out evenly with a palette knife
  • 3 tbsp of raspberry jam
8
Bake in the oven for 8 minutes, then remove and carefully press the raspberries evenly into the semi-cooked frangipane
  • 1 punnet of raspberries
9
Return to the oven for a further 15-20 minutes until just cooked, then remove and allow to cool. Trim the excess pastry from the edges and remove from the ring. Serve with raspberry ripple ice cream and fresh raspberries

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Ingredients

Metric

Imperial

Pistachio frangipane

Tart filling

Sweet pastry

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