pistachio-and-barberry-frangipane-tart

Pistachio and Barberry Frangipane Tart

Prep Time:
1 hour
Cooking Time:
20 minutes
Serves:
24

A constant fixture at our bakery is the seasonal frangipane tart, and here we’ve been inspired by flavours often found in Syrian cooking. We’ve substituted a portion of the ground almonds for ground pistachios and added the small, dried and sweet berry that pairs perfectly with pistachio – barberries. We will be selling these at Bake For Syria on Saturday the 29th of July, or try the recipe out for yourself.

Ingredients

Sweet Shortcrust Pastry 

500g plain flour

200g icing sugar

Pinch of Malden sea salt

300g cold unsalted butter, cubed or grated and refrigerated

2 egg yolk

2 egg

Pistachio Frangipane

230g unsalted butter, room temperature

230g caster sugar

150g ground almonds

80g ground pistachios (you can either make this from whole pistachios, or you can buy it pre ground) + an extra 20g chopped pistachios for decoration

120g dried barberries, chopped

3 eggs

50g plain flour

Rose buttercream

100g unsalted butter, softened

300g icing sugar, sifted

1 tsp vanilla extract

75ml double cream

Rose water, to taste

 

2 x 12 hole Muffin tray, well greased with butter or cooking spray

Method

Sweet Shortcrust Pastry 

Firstly, follow the recipe here

  1. Then, roll out the pastry to around 3mm thickness and cut out circles to fit your prepared muffin tray, allowing extra to cover the sides – it is approximately 10cm circles for a standard muffin tray. Press the pastry circles carefully into the cavities of the muffin tray and place into a freezer whilst you make the frangipane mixture (n.b. you do not need to blind bake this pastry!)

 

Pistachio Frangipane

  1. Pre heat the oven to 180°C.
  2. If you are grinding your own pistachios, place the pistachios into a food processor and blitz to a fine powder.
  3. Beat the butter and sugar together for approximately 3 minutes.
  4. Beat in the ground almonds and ground pistachios, then add the eggs one at a time, beating between additions.
  5. Mix in the chopped barberries.
  6. Take the pastry cases out of the freezer and pipe or spoon the frangipane mixture into the pastry cases so the pastry case is full to just under the rim of the muffin tray (around 90% full).
  7. Bake in the oven for 20-30 minutes, or until the frangipane mixture is golden brown.
  8. When cool, pipe on a small amount of the buttercream using a star nozzle and scatter the extra chopped pistachios on top.

 

Rose buttercream 

  1. Follow the recipe here
  2. Add rose water – start with a small amount (about 1/2 tsp) and increase the amount until it’s your desired taste

n.b. if you are not bothered with making the buttercream, try pairing the tart with a strong rose tea instead.

These will keep for around 2 days in an air tight container.

Lily Vanilli