Friday, 8 June 2018

Pistachio Bakewell Tart

Having had a slice of the Pistachio and Raspberry Bakwell Tart at Cona restaurant in Bradford, I knew I had to give it a go at home. Being quite sceptical if it would turn out the same, I was pleasantly suprised! The flavours were identical and the only difference was at Cona, the base of the tart was thinner (I cheated and bought a ready made tart case for this recipe but I'll include the recipe for it below) and it was served with rhubarb ice cream. 

Pistachio & Raspberry Bakwell Tart

Tart Base
  • 450g plain flour
  • 220g butter
  • 160g caster sugar
  • 2 eggs 
Pistachio Frangipane
  • 150g butter
  • 150g caster sugar
  • 4 eggs 
  • 100g pistachio paste/spread (M&S do a good quality spread)
  • 150g ground almonds
  • 30g plain flour
  • 1 tsp almond extract


  1. Pre heat oven to gas mark 4/180℃ 
  2. For the base, mix together the flour, butter and sugar until it resembles fine bread crumbs. Then add in the eggs. Once the dough has come together, wrap in clingfilm and refrigerate until ready to use. Remove the dough an hour before use. 
  3. Roll dough out to the thickness of a pound coin, prick with a fork and place in the tart tin and blind bake for 8-10 mins. 
  4. For the frangipane, beat together the butter and sugar until pale and fluffy, add the eggs, pistachio paste, ground almonds and almond extract. 
  5. Once the tart base has partially cooked, spread 3 tbsp of raspberry jam on the base and add the frangipane mixture on top. Bake in the oven for 8 minutes at gas mark 3. 
  6. Once the frangipane is partially cooked, press in a couple raspberries into the mixture and bake for a further 15 minutes until slightly golden. Cool and serve with fresh raspberries and ice cream.
If you have a go at this recipe, tag me and let me know how it turned out! 

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