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Summer berry pistachio tarts
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430g pack Cooks’ Ingredients Frozen Puff Pastry Sheets, defrosted
3 tbsp raspberry jam
100g shelled pistachio kernels
75g demerara sugar
75g chilled butter, cubed
100g self-raising flour
500g bag essential Waitrose Berries
Icing sugar, for dusting
Waitrose Cornish Dairy Ice Cream, to serve
1. Preheat the oven to 200°C, gas mark 6. Cut each sheet of pastry into 4 rectangles and transfer to 2 large non-stick or greased baking sheets. Using a small sharp knife, score each to make 5mm borders.
2. Spread a teaspoon of jam over each pastry rectangle, keeping within the border.
3. Whizz the nuts, sugar, butter and flour together in a food processor to give coarse crumbs. Add a tablespoon of cold water and whizz again for 30 seconds.
4. Spoon the berries on top of the jam and sprinkle over the crumble mix. Bake for 20–25 minutes until the pastry is golden and cooked through. Dust with icing sugar and serve with a scoop of ice cream on the side.
Typical values per serving:
This recipe was first published in Tue Jul 10 10:23:06 BST 2018.