Tuesday 5 April 2016

Pistachio and Cherry Tart

This was a small experiment...I've never cooked with pistachio before, let alone made a frangipane with it (I'm not even 100% sure that you can call it frangipane, as that might be just almonds). I had a look around, and there were lots of different recipes, however they all had a few thing in common;
1) They all had a small amount of ground almond in there anyway
2) Butter and sugar amounts were the same

I can't call it a bakewell (as that is raspberry and almond), but it is, to all intents and purposes, a variation on a theme!

I ended up using a recipe off the BBC website, and did a full volume, even though I was only using a small flan case (this was the last of the extra from when I made Raspberry Tartlets...it had been in the fridge, wrapped in cling film). For the jam, I used a black cherry preserve, which had a good, strong taste.

Very happy with the end result...I over-filled the case somewhat, but once it cooled it settled down nicely, and once cut it had a deep green colour, and was deliciously moist. I have a jar of the filling left over, so I might see what else I can come up with to use it up!

Pistachio and Cherry Tart - Recipe

The pastry was the same as I used for the Raspberry Tartlets, rolled to 3mm and lining a 12cm tin, blind-baked for 10 minutes at 190'C, then the beans and rice removed, and bake for a further 5 minutes.

Filling Ingredients

Note - This will make way more than you need for a 12cm tin, this is more suited to a 20cm tin.
  • 100g pistachio kernels
  • 20g ground almonds
  • 100g softened butter
  • 80g caster sugar
  • 20g honey (you could probably just add more sugar and omit this)
  • 2 eggs

1) Place the pistachio and almonds in a food processor with the blade attachment, and reduce to a fine texture

2) In a stand mixer with the paddle attachment, beat the butter and sugar together until light and soft

3) Add the eggs and honey to the stand mixer bowl, and combine thoroughly

4) Add the nuts to the stand mixer bowl, and combine thoroughly


  • 1 tbsp cherry jam
1) Spread the jam over the base of the baked pastry case

2) Fill the case with the filling, and level off the top

3) Bake for 15-20 minutes (180-190'C...the same as the pastry was baked at), until the filling is completely cooked.

4) Remove to a wire rack to cool