Pistachio Bakewell Tart Recipe
James Mackenzie serves up a pistachio Bakewell tart recipe, dotted with zingy fresh raspberries.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Stand mixer
- Food processor
- Tart pan
- Pie weights
- Rolling pin
- Offset spatula
- Oven
- Refrigerator
- Freezer
- Fork
- Parchment paper
- Plastic wrap
- Spatula
Ingredients
- 150g of butter
- 150g of caster sugar
- 4 eggs
- 100g of pistachio nuts, blitzed, or 75g pistachio paste
- 150g of ground almonds
- 30g of plain flour
- 125g of butter
- 88g of sugar
- 1 egg
- 250g of plain flour, sifted
- 25g of ground almonds
- 3 tbsp of raspberry jam
- 1 punnet of raspberries, weighing approx. 250g
- raspberry ripple ice cream
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