Pistachio frangipane
Pistachio frangipane tart has a sweet shortcrust pastry shell filled with pistachio frangipane and raspberries.
Ingredients
For the sweet shortcrust pastry
- 160 g flour
- 80 g butter chilled
- 50 g icing sugar
- 1 egg
- 1 teaspoon vanilla essence or extract
For the filling
- 100 g butter softened
- 100 g caster sugar
- 1 egg
- ½ teaspoon almond essence
- 100 g shelled pistachios
- 12 raspberries
Instructions
To prepare the pastry
- Place the flour and butter in a food processor and pulse.
- Add the icing sugar, egg yolk and vanilla essence (or extract) and pulse again. If the dough is too dry add the egg white and pulse again.
- Wrap in cling film and chill for a minimum of 30 minutes before rolling out.
- Roll out in a circle to a thickness of about 3 mm. Line a 20cm diameter non stick loose bottomed flan dish, gently press into position and trim any excess pastry.
To prepare the frangipane filling
- Place the pistachios (without shells) in a food processor and chop until almost a powder.
- Cream the butter and sugar together in a large bowl.
- Add the egg, chopped pistachios and almond essence and beat with a wooden spoon.
To assemble
- Spread the frangipane evenly over the base of the pastry case.
- Arrange the raspberries or cherry halves over the frangipane filling.
To bake
- Preheat the oven to 180°C, 350°F, gas mark 4.
- Bake in the centre of the oven for about 30 minutes or until the frangipane is firm and slightly golden.
- Leave to cool in the tin on a wire rack and then carefully remove and place on a serving plate.
Nutrition
Calories: 396kcalCarbohydrates: 38gProtein: 6gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 89mgSodium: 161mgPotassium: 176mgFiber: 2gSugar: 20gVitamin A: 675IUVitamin C: 1mgCalcium: 29mgIron: 2mg
Tried this recipe?Let us know how it was!