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Pistachio & black cherry bakewell tart

Pistachio & black cherry bakewell tart

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

This nutty pistachio sponge has a layer of sweet, black cherry jam that'll leave you wanting more. It's an impressive party dessert, yet simple to make

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal619
fat37g
saturates13g
carbs59g
sugars40g
fibre2g
protein11g
salt0.6g
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Ingredients

  • 100g golden caster sugar
  • 100g butter, softened at room temperature
  • 2 large eggs
  • 60g pistachio paste (see tip)
  • 25g plain flour
  • 90g ground almonds
  • 150g black cherry jam
  • 1 large ready-made cooked pastry case
  • crème fraîche, to serve (optional)

Method

  • STEP 1

    Heat the oven to 160C/140C fan/gas 3. First, make a frangipane. Beat the sugar and butter until light and fluffy, then beat in the eggs one at a time. Add the pistachio paste, flour and almonds and mix well.

  • STEP 2

    Spread the black cherry jam over the base of the pastry case, top with the frangipane mixture and bake for 25-30 mins. Leave to cool completely, then serve with crème fraîche, if you like.

RECIPE TIPS
INGREDIENT SOURCING
You can buy pistachio paste from Sous Chef

Goes well with

Recipe from Good Food magazine, February 2017

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A star rating of 5 out of 5.4 ratings
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