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Ingredients
PISTACHIO FRANGIPANNE
  • 250 g butter
  • 250 g castor sugar
  • 4 whole eggs
  • 250 g ground pistachio nuts
  • 68 g T55 soft flour
SWEET PASTRY
  • 260 g T55 soft flour
  • 120 g butter
  • 2 whole eggs
  • 80 g icing sugar
  • 1 g salt
CHERRY COMPOTE
  • 200 g fresh cherries
  • 50 g icing sugar
Cherry Pistachio Tart Cherry Pistachio Tart
Cherry Pistachio Tart

My twist on the classic "Bakewell tart" using pistachio nuts to replace the almonds.

Finished with a tangy cherry compote. Its delicious served warm with a smile vanilla ice cream.

Prep 1 hour
Total 1 hour 30 minutes

PISTACHIO FRANGIPANNE:

Cream the butter & sugar together with a paddle.

Add the eggs and mix until smooth.

Finally ad the nuts and flour. Pipe into tart shell.

Bake at 165c for 1 hour.

Note This is for 1 large tart at 14 inch width.


CHERRY COMPOTE:

Cut the cherries into halves, add the sugar.

Cook on a medium heat until soft, approximately 15 minutes.

Remove from the heat and blend until smooth.

Place a thin layer of the compote into the lined tart shell.

Then pipe the pistachio frangipani on top of the compote.


SWEETPASTRY:

Cream the butter & sugar together on a machine with the paddle attachment.

Gradually add the eggs that are whisked together.

Finally add the flour and salt and bind to a paste.

Leave to rest in the fridge for one hour.

Once rested, roll thinly and cut a large disc to line the tart shell with, press into tart mould.

Note: Make sure the tart shell is well greased with either oil or melt butter.



I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

Cherry Pistachio Tart

My twist on the classic "Bakewell tart" using pistachio nuts to replace the almonds.

Finished with a tangy cherry compote. Its delicious served warm with a smile vanilla ice cream.

favorite
print
rate
Prep 1 hour
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
PISTACHIO FRANGIPANNE
  • 250 g butter
  • 250 g castor sugar
  • 4 whole eggs
  • 250 g ground pistachio nuts
  • 68 g T55 soft flour
SWEET PASTRY
  • 260 g T55 soft flour
  • 120 g butter
  • 2 whole eggs
  • 80 g icing sugar
  • 1 g salt
CHERRY COMPOTE
  • 200 g fresh cherries
  • 50 g icing sugar

PISTACHIO FRANGIPANNE:

Cream the butter & sugar together with a paddle.

Add the eggs and mix until smooth.

Finally ad the nuts and flour. Pipe into tart shell.

Bake at 165c for 1 hour.

Note This is for 1 large tart at 14 inch width.


CHERRY COMPOTE:

Cut the cherries into halves, add the sugar.

Cook on a medium heat until soft, approximately 15 minutes.

Remove from the heat and blend until smooth.

Place a thin layer of the compote into the lined tart shell.

Then pipe the pistachio frangipani on top of the compote.


SWEETPASTRY:

Cream the butter & sugar together on a machine with the paddle attachment.

Gradually add the eggs that are whisked together.

Finally add the flour and salt and bind to a paste.

Leave to rest in the fridge for one hour.

Once rested, roll thinly and cut a large disc to line the tart shell with, press into tart mould.

Note: Make sure the tart shell is well greased with either oil or melt butter.



I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

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