The best raspberry tart

Name: The best raspberry tart
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 200 g plain flour; 20 g ground almonds; 35 g icing sugar; 125 g butter, cold and diced; 1 British Blacktail Large Free Range Egg

Martha Collison adds a pistachio twist to this recipe, as fresh raspberries and creamy pistachios are a match made in heaven. Glazing the fruit with raspberry jam gives it the French pâtisserie appearance – and is easier to achieve than you might think! If you don’t have seedless jam, make sure you sieve the seeds out to get a polished finish.

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Vegetarian

Serves8
CourseDessert
Prepare35 mins
Cook1 hr 10 mins
Total time1 hr 45 mins
PlusPreparation time 35 minutes + chilling and cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

For the pastry

200g plain flour
20g ground almonds
35g icing sugar
125g butter, cold and diced
1 British Blacktail Large Free Range Egg

For the frangipane

125g butter, softened and at room temperature
125g caster sugar
3 British Blacktail Free Range Large Eggs
125g pistachio nut kernels
35g plain flour
½ tsp baking powder

To decorate

½ x 454g jar Essential Seedless Raspberry Jam
400g raspberries
2 tbsp pistachio nut kernels, finely chopped

The quickest and most efficient way to make the pastry is using a food processor – it saves mess and keeps the ingredients cool, which yields the best pastry. Mix the dry ingredients together, then pulse in the butter until it resembles fine breadcrumbs. Add the egg and 2-3 tsp cold water, then pulse again until it forms a ball.
Turn out onto a work surface and knead briefly until all the pastry comes together. Wrap and chill for 30 minutes, or make by hand (see tips).
Preheat the oven to 180ºC, gas mark 4 and place a 23cm loose-bottomed fluted tart tin onto a baking tray. Roll the chilled pastry between 2 pieces of baking parchment, into a circle about 5cm wider than the tin. Press the pastry into the tin and prick the base with a fork. Roll the rolling pin over the top to cut off the excess pastry at the edges. Chill again until firm, about 1 hour.
Line the pastry with a scrunched piece of baking parchment and fill with baking beans, dry rice or pulses. Bake for 20 minutes, then remove the parchment paper and baking beans. Bake for 10 minutes more, or until the base of the pastry is pale golden and crisp. Remove and leave to cool.
For the frangipane, beat together the butter with the caster sugar using an electric hand mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Blitz the pistachios in a mini food processor, or a spice grinder, until finely ground, then add to the creamed mixture with the flour and baking powder. Whisk briefly to combine, then spread the mixture into the cooked and cooled pastry case and level the top with a spatula.
Bake the tart for 35-40 minutes, until the filling is golden and risen and a skewer inserted into the middle comes out clean. Allow to cool before removing from the tin and decorating.
Heat the jam in the microwave or a small saucepan until runny. Spoon ½ on top of the tart and spread right to the edges. Arrange the raspberries in a tight pattern, then use a pastry brush to glaze them with the remaining jam. Sprinkle with the pistachios and serve.

Cook’s tip

Food processor pastry

I often make a double batch of my food processor pastry and freeze half wrapped in clingfilm for my next tart.

To make the pastry by hand

Rub together the butter and the dry ingredients in a large bowl until they resemble breadcrumbs. Add the beaten egg and water, then stir using a round-bladed knife until a rough dough forms. Knead briefly to bring together, then chill and continue from step 3.

If time is short

You’ll find a ready-made sweet shortcrust pastry case in the Cooks’ Ingredients range at Waitrose – perfect for when you don’t have time to make it fully from scratch. If you have any frangipane leftover, it freezes well or can be baked into the centre of a croissant for a morning treat!

Different nuts

I love the pop of green and rich flavour that pistachios bring, but almonds work equally well with raspberries and are easier to buy ready-ground. Feel free to swap them in for the pistachios, using the same quantities.

Typical values per serving when made using specific products in recipe