This is a version of a recipe I use a lot with different fruit (such as figs, pears, blueberries) as it is so versatile. This works better with really fruity jam and its worth using an extra jam like Jam Packed with at at least 45% fruit content. Once you have the basic recipe sorted add flaked almonds or chopped pistachios on top. It’s really quick to make especially with ready -made pastry. Individual tarts work well here too just cut down the cooking time. Perfect for summer picnics and al fresco eating. If you want a more spongy texture simply add 50-75g more flour to the filling. I like a more paste like texture but for food on the go and picnics a little extra flour helps it stay together better.
Serves: 6-8
Ingredients
Pastry
125g cold diced butter
250g plain or gluten free flour
40g caster sugar
I medium egg
or
1 pack ready made sweet short-crust pastry
Filling
100g butter, softened
100g Vanilla infused caster sugar
3 medium eggs
2-3 tablespoons raspberry jam
100g ground almonds
75g of finely ground pistachios or 1 small jar of pistachio paste*
50g self-raising flour (gluten free works well here)
200g fresh raspberries
Preheat the oven to 180/ Fan 170°C/ Gas mark 5 when the pastry has 10 mins left to chill.
1.If using ready-made pastry skip this step. Place butter and flour and sugar together in the bowl of a food processor or stand mixer. Process until you have a breadcrumb like consistency. Add the egg and few drop of cold water to form a dough. Do not overwork.
2. Now beat the butter and sugar together with an electric whisk or stand mixer for about 4 minutes until pale. Slowly beat in the eggs, almonds and flour until combined.
3.Remove the pastry case from the fridge and spread the base with the raspberry jam. Spoon in half the filling and scatter with half the raspberries. Add the rest of the filling and the remaining fruit and finish with almonds or pistachios.
4.Bake the tart on the baking sheet for 35 – 40 minutes, until golden brown.
Delicious served just warm with a dollop of Greek yogurt or cream. This will keep for 2 – 3 days stored in a cool place.
*When Marks and Spencer opened their new shop in Haselmere a few months ago I was invited to take a look around. Their PR team gave me a selection of new products to try and Pistachio cream was one of them. It’s used to fill macaroons, choux buns, flavour ice-cream and other culinary delights. Here is works well in the frangipane tinting it with a lovely green hue while also imparting its distinctive flavour.
Roll out the pastry thinly and line a 20 – 24cm flan tin. Cover with film and place in the fridge to rest for 30 minutes.