Pistachio & black cherry Bakewell tart
- Preparation and cooking time
- 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
- STEP 1
Heat 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.