Pistachio Bakewell Tart
The Bakewell Tart is an absolute classic British tea time pudding.
Frangipane meets crunchy shortcrust pastry with a layer of raspberry jam.
What’s not to like?
This version adds a more luxurious twist to it, using pistachio nuts for the frangipane.
Tastes delicious and also has a fancy greenish look to it.
Happy Baking!
Ingredients
For the tart
125g butter
88g sugar
1 egg
250g flour
25g ground almonds
For the frangipane
150 butter
150g sugar
4 eggs
100g pistachio nuts (blitzed)
150g ground almonds
30g flour
For the filling
about 5 tbsp raspberry jam (seedless)
Method
Tart
For the sweet pastry - mix together the sugar and butter.
Add the egg.
Mix in the flour and ground almonds and keep mixing until you get a thick crumb texture.
Wrap the pastry in cling film and chill in the fridge for 1 hour.
Frangipane
For the frangipane - beat the butter and sugar together. Followed by the eggs, one at a time.
Add the pistachios, almonds and flour and mix until well combined.
To assemble
Preheat the oven to 180°C (fan).
Roll out the pastry on a floured surface until big enough to line the tart tin (25cm).
Place the pastry into the tin and press in the edges. Trim any excess pastry.
With a fork, prick the base.
Line with a sheet of baking parchment and cover with baking beans to blind bake for 10 minutes.
Remove the baking beans and baking parchment and place back in the oven for another 5 minutes.
Remove from the oven and leave to cool.
Decrease the oven temperature to 160°C (fan).
Spread the raspberry jam over the cooled pastry.
Add the frangipane filling on top, use a spatula to spread out evenly.
Bake for about 35-40 minutes until puffed up and lightly browned on the top.
Leave to cool on a wire rack.