Pistachio frangipane

Pistachio frangipane tart has a sweet shortcrust pastry shell filled with pistachio frangipane and raspberries. Ground pistachios are used for the frangipane in place of ground almonds to give the tart an attractive green colour. This frangipane tart is a variation on cherry and Almond Bakewell tart and almond slices, both of which have proved to be popular recipes.

Ingredients for pistachio frangipane tart

For the pastry:

• 160g flour
• 80g butter (chilled)
• 50g icing sugar
• 1 egg
• 1 teaspoon vanilla essence or vanilla extract
• Water (if the pastry is too dry)

For the filling:

• 100g butter (softened)
• 100g caster sugar
• 1 egg
• 0.5 teaspoon almond essence
• 100g shelled pistachios
• About 12 raspberries (or about 6 - 10 fresh cherries cut in half)

Equipment

For the pastry:

• Kitchen scales
• Large bowl or food processor
• Pastry board
• Rolling pin
• Sieve
• Cling film
• 20cm (about 8") diameter loose bottomed non stick flan tin

For the filling:

• Large bowl
• Wooden spoon

Before starting

1. Remove the butter from the fridge to allow it to soften so that it is easier to mix with the sugar.
2. Preheat the oven to 180^oC, 350^oF, gas mark 4.

To prepare the pastry

Place the flour and butter in a food processor and pulse until the mixture looks like crumbs.

Add the icing sugar, egg yolk and vanilla essence (or extract) and pulse again until the dough forms a single mass. If the dough seems dry add the egg white and pulse once more.

Alternatively, the pastry can be prepared by hand.

Wrap the pastry in cling film and chill for a minimum of 30 minutes before rolling out.

Roll out to a thickness of about 3mm, line a loose bottomed non stick flan dish and trim any excess pastry from the edges. Cover and place in the fridge until ready to use.

To prepare the frangipane

Place the shelled pistachios in a food processor and chop until ground to almost a powder.

Cream together the butter and sugar in a large bowl using a wooden spoon.

Add the egg, chopped pistachios and almond essence.

Beat with a wooden spoon until well mixed.

Spread the pistachio frangipane paste over the base of the pastry case.

Arrange the raspberries or cherry halves over the frangipane filling.

To bake

Bake in the centre of the oven for around 30 minutes until the frangipane is firm and slightly golden. The pastry case does not need to be prebaked.

Leave to cool in the tin and then carefully remove and place on a serving plate.

Tips

1. The pastry case can be prepared in advance, wrapped in cling film and stored in the fridge until the next day or can be frozen.
2. The butter for the pastry should be chilled, ie, used straight from the fridge.
3. The butter for the pistachio frangipane filling should be removed from the fridge before using so that it softens.
4. The frangipane tart is at its best on the day it is baked but any which isn't eaten can be stored in an airtight container for up to a couple of days.