Blueberry and Pistachio Bakewell Tart
A crisp pastry base, a layer of blueberry jam and a further layer of moist, yet light, pistachio frangipane loaded with hints of vanilla and salt. Topped with a white icing, fresh blueberries and chopped pistachio nuts.
Ingredients
Base:
- 1 x 20cm/8 inch uncooked short crust pastry case, either homemade or shop bought pastry
Jam/Jelly layer:
- 100g blueberry jam/jelly. (See Recipe Notes)
For the pistachio frangipane:
- 125g shelled, unsalted pistachio nuts
- 125g unsalted butter, at room temperature (See Recipe Notes.)
- 125g caster sugar
- 1 large free-range egg
- 20g plain/all-purpose flour
- ½ teaspoon almond extract
- ¼ teaspoon vanilla extract
- ¼ teaspoon fine salt
Topping:
- 150g icing sugar
- 4 – 5 teaspoons cold water
- chopped pistachio nuts
- fresh blueberries
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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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.
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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.
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If your oven has a 'cooking from the base only' setting, switch to this function now.
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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.
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Prick the pastry base with a fork and beat the jam/jelly
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Spread the jam over the base, but leave an area of around 1 cm clear of jam on the edge
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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 they will turn into pistachio butter.
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Place in a mixing bowl and add all the remaining ingredients. Beat with an electric whisk for about 1 minute, or until combined.
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Carefully spread the frangipane over the jam making sure you spread right up to the pastry.
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Neatly trim the pastry around the edges of the pie dish.
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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.
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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.
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It is cooked when the centre feels springy when lightly touched with your finger and no imprint remains.
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Remove from the oven and leave to cool in the tin for 30 minutes and then remove from the tin.
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Icing the Bakewell Tart – add 4 teaspoons water to the icing sugar and mix thoroughly. If necessary, add more water until you get a thick pouring and spreadable consistency.
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Pour the icing over tart, allowing it to come to the edges, and if you like, trickle down the side of the tart
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Decorate with pistachio nuts and fresh blueberries and then leave to set.
Recipe Notes
Equipment:
- 20cms/8 inch round loose bottomed baking tin
- kitchen scales and measuring spoons
- mixing bowl x 2
- electric whisk
- rolling pin
Jam/Jelly:
My favourite is blueberry jam although apricot is delicious too, as well as raspberry, cherry or fig. Your choice!
NB Ensure the butter is at room temperature and soft enough to beat.
- The best way to do this is to take it out of the fridge around half an hour before you want to use it (you may need less time in hot climates!) and either slice or chop into small squares. It will soften much more quickly this way.
- Beat with an electric whisk before adding the remaining ingredients.