A crisp pastry base, a layer of cherry jam and a further layer of moist yet light pistachio frangipane loaded with hints of vanilla and salt, all topped with a beautiful pink, rosewater icing. Serves 8
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6. At the same time, place a baking sheet inside the oven to heat up.
Scatter the pistachios on another baking tray and cook the pistachios in a preheated oven for 5 minutes. Tip into a bowl and allow to cool.
If your oven has a 'cooking from the base only' setting, switch to this function now.
Pastry and Jam Layers – line a loose bottomed 20cm/8inch metal pie dish with short crust pastry. Roughly trim the edges. For further information see here.
Prick the pastry base with a fork.
Spread the jam over the base, but leave an area of around 1 cm clear of jam on the edge
Pistachio Frangipane Layer –
Once the pistachio nuts have cooled, blitz them in the food processor until they look like ground almonds. Be careful not to over-process or it will turn into pistachio butter.
Place in a mixing bowl and add all the remaining ingredients. Beat with an electric whisk for about 1 minute, or until combined.
Carefully spread the frangipane over the jam making sure you spread right up to the pastry.
Neatly trim the pastry around the edges of the pie dish.
Cook, either:
Base only function
– place the tart on the pre-heated baking sheet and situate towards the base of the oven. Cook for 10 minutes.
– after 10 minutes, change from 'base only' function to your usual setting and reduce oven to Fan Oven 160°C/180°C/350°F/Gas 4
- continue to cook for a further 20 – 30 minutes
OR
Usual setting
– place the tart on the pre-heated baking sheet and situate in the centre of the oven. Cook for 10 minutes.
– after 10 minutes, reduce oven to Fan Oven 160°C/180°C/350°F/Gas 4 and continue to cook for a further 20 – 30 minutes.
Check the tart when it has been cooking for a total of 25 minutes; if it looks like it is browning too quickly, loosely cover with foil.
It is cooked when the centre feels springy when lightly touched with your finger and no imprint remains.
Remove from the oven and leave to cool in the tin for 30 minutes and then remove from the tin.
Icing the Bakewell Tart - add 4 teaspoons water to the icing sugar and mix thoroughly.
Add rosewater to taste and colouring to achieve your desired shade. NB Rosewater is very strong so add it slowly and cautiously and taste as you add it. If necessary, add a little more water.
Pour the icing over tart, allowing it to come to the edges, and if you like, trickle down the side of the tart
Decorate with pistachio nuts and rose petals (if you have some) and then leave to set.
Equipment:
Jam/Jelly:
My favourite is cherry jam although apricot is delicious too, as well as fig, plum or raspberry. Your choice!
NB Ensure the butter is at room temperature and soft enough to beat.