Spread the frangipane paste over the base of the pastry caseĪrrange the raspberries or cherry halves over the frangipane filling. Spread the pistachio frangipane paste over the base of the pastry case.

Mix everything together to form a frangipane paste Add the egg, pistachios and almond essence to the butter and sugarīeat with a wooden spoon until well mixed. Cream the butter and sugar togetherĪdd the egg, chopped pistachios and almond essence. Pistachios in a food processor Chop the pistachiosĬream together the butter and sugar in a large bowl using a wooden spoon. Place the shelled pistachios in a food processor and chop until ground to almost a powder. Cover and place in the fridge until ready to use. Roll out to a thickness of about 3mm, line a loose bottomed non stick flan dish and trim any excess pastry from the edges. Wrap the pastry in cling film and chill for a minimum of 30 minutes before rolling out. If the dough seems dry add the egg white and pulse once more.Īlternatively, the pastry can be prepared by hand. Place the flour and butter in a food processor and pulse until the mixture looks like crumbs.Īdd the icing sugar, egg yolk and vanilla essence (or extract) and pulse again until the dough forms a single mass. Preheat the oven to 180 oC, 350 oF, gas mark 4.

Remove the butter from the fridge to allow it to soften so that it is easier to mix with the sugar.

20cm (about 8') diameter loose bottomed non stick flan tin.

About 12 raspberries (or about 6 - 10 fresh cherries cut in half).

1 teaspoon vanilla essence or vanilla extract.

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Frangipane tart