Pistachio and raspberry Bakewell tart

To make the sweet pastry, place the butter and sugar in a mixer and cream together. Mix in the egg, then slowly add the flour and ground almonds, mixing slowly until it comes together into a thick crumb – do not over mix

Tip out onto a work surface and lightly bring together into a dough with your hands. Wrap the pastry in cling film and leave to rest in the fridge 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, but allow to come up to room temperature before using or the mixture will be too thick to work with

Preheat the oven to 200°C/gas mark 6

Remove the pastry from the 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 8–10 minutes, then remove the parchment and baking beans and place back in the oven for a further 6 minutes. Remove from the oven and set aside to cool slightly. 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 or spatula

Bake in the oven for 8 minutes, then remove and carefully press the raspberries evenly into the semi-cooked frangipane

Return to the oven for a further 25–35 minutes until just cooked, slightly puffed up and lightly browned on top. Remove and allow to cool before trimming the excess pastry from the edges and removing from the tin. Serve with raspberry ripple ice cream