Some delicious combinations just can’t be beaten. The slightly almondy vibrant pistachios with tart floral cherries all in a buttery pastry case is a dessert of dreams. This is a recipe for Pistachio and Cherry Frangipane Tart. I just love the contrast in colours with the vibrant green from the ground pistachios in the frangipane with the dark ruby cherry jam and studded with dark plump cherries. Serve warm with creme fraiche or ice cream for a dessert that will sure to be a crowd-pleaser.
If you can’t track down ground pistachios, you can do what I did and placed lightly toasted pistachios into a blender (I used my Nurtibullet) to gently pulse the nuts fine ground powder. Don’t over to it or the nuts will become oily, no need to sieve them after they have been ground as you will still want some texture in the frangipane.
When travelling I love going to supermarkets as well as delis and other food shops, you’ll never know what you’ll find to bring home and try out. When visiting France, I came across some pistachio extract, I’ve used this in the frangipane to boost up the flavour of the pistachio. If you can’t track any down or plan on visiting France any time soon, you can use some almond extract instead.
This recipe also works great with raspberry jam and fresh raspberries with the pistachios, great to have a play with the flavour. I’ve also baked it into a single large tart but you can use the amounts below to make 6 10cm tarts for an individual treat.
Equipment You'll NeedPrint
- 300g Shortcrust Pastry, homemade or shop-bought
For the Filling –
- 150g Black Cherry Jam
- 100g Unsalted Butter
- 100g Caster Sugar
- 2 Large Free Range Eggs
- 100g Ground Pistachio
- 1/2 tsp Pistachio Extract
- 100g Black Cherries, pitted, fresh or frozen
For Decorating –
- 25g Apricot Jam
- First blind bake the pastry case, oven to 180C. Roll the shortcrust pastry about 5cm larger than a 20cm tart tin. Line the tin with the pastry, pressing the pastry into the fluted side. Trim the edges slightly. Chill for 30minutes. With a fork, prick over the base of the pastry. Cover with parchment paper, fill the case with baking beans. Bake for 10 mins. Remove the beans and paper and bake for another 5-7 mins until the middle is golden and dry. Leave to cool.
- Make the frangipane, in a stand mixer, beat the butter and sugar for 4-5 minutes until pale and fluffy, scrape down the bowl. Beat in one egg at a time, scraping down as you go. Mix in the ground pistachio and pistachio extract, until all incorporated, transfer to a piping bag and set aside.
- Spread the black cherry jam across the base of the cooled pastry case, making sure you get it right to the edge. Pipe across the frangipane across the jam, making sure it’s completely covered. Press the cherries lightly into the frangipane, can be randomly placed or you can get precise about it.
- Bake for 20-25 minuts until the top is golden and the middle is slightly springy. Allow to cool.
- In a small pan, gently warm the apricot jam until melted and brush it over the surface of the cooled tart to give a nice gloss to the tart surface.
- Category: Desserts, Tart
- Method: Baking
- Cuisine: British
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