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Stephen Chisholm makes a Pistachio Bakewell Tart

Pastry

200g Flour
80gr icing sugar
1 Egg
100g butter


Filling

125g Butter
125g Pistachios
25g Flour
2 Eggs
125g Sugar
Other ingredients
2-3 tbsp Raspberry jam
150g Marzipan
2-3 tbsp Apricot jam

Method

For the Pastry; Mix the flour with the icing sugar then rub in the butter with your fingertips until a breadcrumb like consistency. Beat the eggs in a small bowl then add to the flour mixture. Use a knife to cut through the dough and mix in the egg. The dough will be crumbly and slightly sticky. Turn onto a floured worktop and knead very gently no more than 5 times, until the dough comes together. Wrap in Clingfilm and chill for 20 minutes.


Grind the pistachio nuts in a blender until ground but not completely fine.


Place both the butter and sugar into a large bowl and cream with an electric hand whisk until light and pale. Add the eggs one at a time and mix well. Fold in the flour and the pistachios.


On a lightly floured surface roll out the pastry until it is about 2cm larger than the base of your tart tin and less than 1cm thin.Lift the pastry often to avoid it sticking to the worktop. Wrap over the rolling pin and drape over your tart tin.


Push the pastry up the sides of the tin, roll the pin of it to cut the overhang off and then chill for a further 15 minutes.


Preheat the oven to 170°C. Spread over a layer of the raspberry jam on top of the pastry. Roll out the marzipan so that it will fit exactly inside the pastry base and so that you can’t see any of the jam.
Arrange the raspberries in two circles; one small one in the centre and then a larger one about 1cm in from the sides of the pastry case.


Pipe in the pistachio filling making sure that the raspberries stay in place and do not overfill as the filling will rise in the oven.


Bake for 40-45 mins or until just set. The filling will have risen too. Cool on a wire rack whilst you make the glaze.


Place about 2 tbsp of the apricot jam into a pan with a splash of water and heat until melted. Brush over the tart and leave to cool before removing from the tin and serving.

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