Pistachio & black cherry bakewell tart
Ingredients
- Step 1 100g golden caster sugar
- Step 2 100g butter, softened at room temperature
- Step 3 2 large eggs
- Step 4 60g pistachio paste (see tip)
- Step 5 25g plain flour
- Step 6 90g ground almonds
- Step 7 150g black cherry jam
- Step 8 1 large ready-made cooked pastry case
- Step 9 crème fraîche, to serve (optional)
Calories: 619
Carbohydrate: 59 g
Protein: 11 g
Fat: 37 g
Cook time: 50 minutes
Prep time: 15 minutes
Total time: 65 minutes
Servings: 6
TAGS
Dessert
Baking
cherry
Cherry bakewell
Dessert
Elena Silcock
Indulgent
pistachio
Tart
Directions
- 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.