Pistachio and Cherry Bakewell Tart with Pink Rose Water Icing

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A crisp pastry base, a layer of cherry jam and a further layer of moist, yet light, pistachio frangipane loaded with hints of vanilla and salt. Topped with a beautiful pink and rosewater icing, this amazing tart is fabulous for morning coffee, afternoon tea or served as a dessert.

Although this tart is based on a classic British recipe from Derbyshire, using pistachio nuts and rose water gives it a thoroughly Middle Eastern twist. It is therefore a perfect dessert after a variety of meals, but we particularly enjoy it after a barbecue of grilled meats, vegetables and salads such as tabouleh and Greek Salad.

How to make Pistachio and Cherry Bakewell Tart with Pink Rose Water Icing

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:

• cherry jam. Fig, plum, apricot or raspberry 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
• rosewater
• pink colouring
• chopped pistachio nuts
• dried rose leaves

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. 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. Add rosewater to taste and colouring until to achieve your desired shade. Note rosewater is very strong so add it slowly and cautiously and taste as you add it.
3. Pour the icing over tart, allowing it to come to the edges, and if you like, trickle down the side of the tart
4. Decorate with pistachio nuts and rose petals (if you have some) and then leave to set.

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Made this recipe?

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