July 2021 - Jason's Cherry and Pistachio Frangipane Tart

For 12 Portions

Ingredients

Pastry

125g Butter

125g Icing Sugar

Juice of half a Lemon

3 Eggs

375g Plain Flour

Filling

250g Ground Almonds

250g Caster Sugar

250g Melted Butter

30g Self Raising Flour

2 Tablespoons Kirsch

2 Whole Eggs

1 Egg Yolk

350g English Cherries

250g Pistachio Nuts

50g Apricot Jam

Method

1. Preheat the oven to 170°C 

2. To make the pastry, cream the butter and sugar together with lemon zest and juice

3. Add the eggs and half of the flour, then mix

4. Add the remaining flour, then mix thoroughly

5. Chill the pastry for one hour

6. Line a 12” tart case

7. To make the filling, mix together the ground almonds, sugar, melted butter, flour, kirsch and eggs

8. Pour the frangipane batter into the tart case

9. Pit the cherries and mix them with the shelled pistachios, then sprinkle evenly over the batter

10. Bake for 40 to 50 minutes or until an inserted skewer is clean when removed

11. While cooling, boil the apricot jam with a little water to make a glaze, then brush on top of the tart while still warm

12. Enjoy with whipped vanilla cream or Creme Fraiche