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

1. For the sweet pastry - mix together the sugar and butter.

2. Add the egg.

3. Mix in the flour and ground almonds and keep mixing until you get a thick crumb texture.

4. Wrap the pastry in cling film and chill in the fridge for 1 hour.

Frangipane

1. For the frangipane - beat the butter and sugar together. Followed by the eggs, one at a time.

2. Add the pistachios, almonds and flour and mix until well combined.

To assemble

1. Preheat the oven to 180°C (fan).

2. Roll out the pastry on a floured surface until big enough to line the tart tin (25cm).

3. Place the pastry into the tin and press in the edges. Trim any excess pastry.

4. With a fork, prick the base.

5. Line with a sheet of baking parchment and cover with baking beans to blind bake for 10 minutes.

6. Remove the baking beans and baking parchment and place back in the oven for another 5 minutes.

7. Remove from the oven and leave to cool.

8. Decrease the oven temperature to 160°C (fan).

9. Spread the raspberry jam over the cooled pastry.

10. Add the frangipane filling on top, use a spatula to spread out evenly.

11. Bake for about 35-40 minutes until puffed up and lightly browned on the top.

12. Leave to cool on a wire rack.