Pistachio and raspberry Bakewell tart


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Pistachio frangipane

Tart filling

Sweet pastry

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
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
Preheat the oven to 180°C/gas mark 4
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. 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
  • 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
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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