Description
Serves 8
Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Tart
- Method: Baking
- Cuisine: British