Cherry & Pistachio Frangipane Tart
The ultimate marriage of two of my favourite flavours - cherry and pistachio. This takes a bit of effort but is so worth it. The perfect dinner party dessert or something sweet to treat yourself. Freezes beautifully and can be prepared ahead. Simply one of my favourite dessert recipes.
(Serves 10 - 90p per serving)
Tip 200g plain flour into a food processor with 100g cold unsalted butter cut into cubes. Pulse briefly until the mixture resembles breadcrumbs before adding 50g golden caster sugar and a pinch of salt. Whizz briefly before add 1 egg yolk, the zest of an orange and 1 tbsp of cold water. Pulse until the mixture forms a dough and bring together briefly on your work surface. Shape into a flat circle and chill for 30 minutes.
Take your pastry out the fridge and roll out to the thickness of a £1 coin onto a lightly floured surface to line a 22cm loose-bottomed tart tin. Try to make the pastry as even as possible all the way round, trim the overhang and prick the base all over with a fork. Refrigerate for at least half an hour.
Add 100g of pitted fresh or frozen cherries to a bowl. Add 25g sugar, the juice of an orange and 2 tbsps cherry liqueur. Leave at room temperature covered in clingfilm.
Heat the oven to 200C/180C fan. Scrunch up a piece of baking paper, line the inside of the tin and fill with baking beans or uncooked rice or lentils. Bake for 16-18 mins or until the edges are lightly golden, then remove the beans and paper, and put back into the oven for 8-10 mins, until the base is golden and feels sandy to touch. Turn down the oven to 180C/160C fan.
For the frangipane, whizz 200g unshelled pistachios in a food processor and pulse until finely ground. Then cream together 200g of softened unsalted butter with 200g golden caster sugar in a large bowl until pale and fluffy. Add 4 medium eggs one at a time, mixing between each addition. Add the zest of an orange, 1 tsp vanilla extract, a pinch of salt and mix briefly. Fold through the blitzed pistachios and 75g plain flour until combined.
Spread 3-4 heaped tbsps of cherry jam over the base of the tart case. Scrape in the frangipane and smooth with the back of a spoon. Arrange the cherries across the tart, slightly pushing them down into the frangipane.
Bake for 40-45 mins or until risen, puffed and golden (cover with foil if the surface is getting too dark). Cool in the tin for 10 mins, then remove and cut into slices. Serve with crème fraîche, ice cream, or my favourite stem ginger custard (simply add 3 finely chopped balls of stem ginger to some vanilla custard and 1 tbsp of their syrup. Heat gently and leave to infuse until ready to serve hot, warm or cold).