zoom Summer berry pistachio tarts
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    Summer berry pistachio tarts

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    Summer berry pistachio tarts

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Makes: 8


    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.  

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