- 100g golden caster sugar
- 100g butter, softened at room temperature
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 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)
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.
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.