Pistachio & black cherry Bakewell tart
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Pistachio & black cherry Bakewell tart

By Elena Silcock

This nutty pistachio sponge has a layer of sweet, black cherry jam that'll leave you wanting more. It's an impressive party dessert yet simple to make

  • Prep:15 mins
    Cook:35 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 619
  • fat 37g
  • saturates 13g
  • carbs 59g
  • sugars 40g
  • fibre 2g
  • protein 11g
  • salt 0.6g

Ingredients

  • 100g golden caster sugar
  • 100g butter, softened at room temperature
  • 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)

Tip

Ingredient sourcing

You can buy pistachio paste from Sous Chef. 

Method

  1. 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.

  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.

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