RASPBERRY PISTACHIO TART
Pistachios make an excellent replacement for almonds in a frangipane tart, as their mild, sweet nuttiness pairs well with fruity raspberries. Plus, the pretty colours make for the perfect Christmas showstopper!
Ingredients
1 packet Paneton sweet pastry
200g shelled pistachios
200g butter, softened
200g caster sugar
2 eggs
3 Tbsp flour
1-2 punnets fresh raspberries
Icing sugar, to garnish
Method
Preheat the oven to 160°C.
Roll out the pastry to 3mm thick and press it into a 24-25cm tart tin. Prick the base with a fork, then line the pastry with baking paper and ceramic beans (or use rice or dried beans). Blind bake for 20 minutes, then remove the baking paper and beans and set aside to cool.
To make the frangipane, grind the pistachios in a food processor to a medium grind. Remove from the food processor and set aside. Put the butter and sugar into the food processor and blend until creamy. Add the eggs one at a time and, once incorporated, add the flour and pistachios. Process to a small crumb.
Spoon the frangipane mix into the tart shell. Bake for 50-60 mins, or until cooked through (if it starts to brown too much cover with a sheet of baking paper).
Garnish with the raspberries just before serving and dust with the icing sugar. Serve warm or at room temperature. This is excellent with thick Greek yoghurt, whipped cream, or mascarpone on the side.
Cook’s Tip: The pastry tart can be blind baked ahead of time and either stored in airtight container or frozen. The frangipane can be made a few days ahead and kept refrigerated.