Pistachio and Barberry Frangipane Tart
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.
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
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
50g plain flour
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
Sweet Shortcrust Pastry
Firstly, follow the recipe here
- 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!)
- Pre heat the oven to 180°C.
- If you are grinding your own pistachios, place the pistachios into a food processor and blitz to a fine powder.
- Beat the butter and sugar together for approximately 3 minutes.
- Beat in the ground almonds and ground pistachios, then add the eggs one at a time, beating between additions.
- Mix in the chopped barberries.
- 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).
- Bake in the oven for 20-30 minutes, or until the frangipane mixture is golden brown.
- When cool, pipe on a small amount of the buttercream using a star nozzle and scatter the extra chopped pistachios on top.
- Follow the recipe here
- 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.