Blueberry and Pistachio Bakewell Tart

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A crisp pastry base, a layer of blueberry jam and a further layer of moist, yet light, pistachio frangipane loaded with hints of vanilla and salt. Topped with a white icing, fresh blueberries and chopped pistachio nuts, this incredibly delicious tart is fabulous for morning coffee, afternoon tea, served as a dessert or pack it up and take it on a picnic.

Living in Wimbledon, we all become rather tennis obsessed when the infamous tennis championship is underway. The whole area is festooned with the Championship club colours – purple and green – from flowers along the streets to shop windows, there is no escaping what is happening in SW19. This tart is a celebration of those colours, perfect for afternoon tea whilst watching the tennis and a jolly good excuse for an extremely delicious tart!

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This tart is based on the classic Bakewell Tart recipe from Derbyshire, using ground pistachio nuts instead of ground almonds. I’ve used blueberry jam, but you could use the traditional raspberry or apricot jam would be delicious too. Whilst pistachios and almonds taste similar, there is a subtle difference in the end product; the pistachios have a rounder, gentler, and slightly sweeter flavour. However, both are incredibly delicious. I cannot pick between them!

How to make Blueberry and Pistachio Bakewell Tart

Collect all your ingredients together:

Base:

• 1 x 20cm/8 inch uncooked short crust pastry case, either homemade or shop bought pastry

Jam/Jelly layer:

• blueberry jam. Raspberry, plum or apricot are delicious as well. Your choice!

For the pistachio frangipane:

• shelled, unsalted pistachio nuts
• unsalted butter, at room temperature
• caster sugar
• large free-range egg
• plain/all-purpose flour
• almond extract
• vanilla extract
• fine salt

Topping:

• icing sugar
• water
• fresh blueberries
• chopped pistachio nuts

How to make the tart:

Pastry and Jam Layers –

1. Line a loose bottomed 20cm/8inch metal pie dish with short crust pastry. Roughly trim the edges. For further information see here.
2. Prick the pastry base with a fork.
3. Give the jam a good stir and spread the jam over the base, but leave an area of around 1 cm clear of jam around the edge.

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Pistachio Frangipane Layer –

1. Cook the pistachios in a preheated oven for 5 minutes. Tip into a bowl and allow to cool.
2. Once cool, blitz in the food processor until they look like ground almonds. Be careful not to over-process or it will turn into pistachio butter.
3. Place in a mixing bowl and add all the remaining ingredients. Beat with an electric whisk for about 1 minute, or until combined.
4. Carefully spread the frangipane over the jam making sure you spread right up to the pastry.
5. Neatly trim the pastry around the edges of the pie dish.
6. Cook the tart in the oven for 30 – 40 minutes until the centre feels springy when lightly touched with your finger and no imprint remains. (You may need to loosely cover with foil if it looks like it is browning too quickly.)
7. Remove from the oven and leave to cool in the tin.

NB Ensure the butter is at room temperature and soft enough to beat.

• The best way to do this is to take it out of the fridge around half an hour before you want to use it (you may need less time in hot climates!) and either slice or chop into small squares. It will soften much more quickly this way.
• Beat with an electric whisk before adding the remaining ingredients.

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Icing the Bakewell Tart

1. Add the water to the icing sugar and mix thoroughly.
2. Pour the icing over tart, allowing it to come to the edges, and if you like, trickle down the side of the tart
3. Decorate with pistachio nuts and fresh blueberries and then leave to set.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.