Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.
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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
50g of ground almonds
400g of plain flour, sifted
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
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
100g of pistachio nuts, blitzed, or 75g pistachio paste
150g of ground almonds
30g of plain flour
Pre-heat the oven to 180˚C/gas mark 4
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
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
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
Bake in the oven for 8 minutes, then remove and carefully press the raspberries evenly into the semi-cooked frangipane
1 punnet of raspberries
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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