Gordon Ramsay Academy: Raspberry and Pistachio Frangipane Tart

Raspberry and Pistachio Frangipane Tart

Serves 8

INGREDIENTS

• 115g unsalted butter, softened​
• 115g caster sugar​
• 3 eggs​
• 75g pistachio paste ​
• (or 75g pistachios – peeled green pistachios are best)​
• 100g ground almonds​
• 1 tbsp plain flour​
• Pinch of sea salt​
• 300g fresh raspberries, plus extra to serve​
• Pistachios, roughly chopped to serve​
• Whipped cream or crème fraîche, to serve​

For the pastry​

• 125g plain flour​
• Pinch of sea salt​
• 70g unsalted butter, chilled and cubed​
• 1½ tbsp icing sugar​
• 1 egg yolk​
• 1 tbsp cold water​

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Method​​

1. To make the pastry, add the flour, salt and butter to a food processor. Pulse until the mixture ​forms fine crumbs (like coarse sand or breadcrumbs), then add the icing sugar and pulse briefly​ to mix through.​

2. Mix together the egg yolk and water then tip into the processor. Pulse again briefly, just until ​the mixture starts to clump together. As soon as it does, stop and tip out onto the work surface ​so as not to overwork the pastry. Bring the pastry together with your hands, patting into a rough​ disk. Wrap in cling film and chill in the fridge for at least 30 minutes (or up to one day) before rolling.​

3. When ready to cook, preheat the oven to 200°C/180°C fan/Gas 6. Have ready a 20cm​ loose-bottomed fluted tart tin.​

4. Remove the pastry from the fridge and roll out into a large, thin (3-4mm thick) circle, using ​your tart tin as a rough guide – it needs to be big enough to cover the base and come up the sides.​Carefully lift the pastry over the tin and gently press into the base and sides. Trim the edges ​with a knife to create a smooth top.​

5. Prick the base all over with a fork and cover with a sheet of baking paper. Fill the tart tin with ​baking beans (or uncooked rice or pulses) and bake for 10 minutes. Remove the paper and beans ​and bake for a further 5-8 minutes or until the pastry is lightly golden and has a dry, sandy texture. ​Set aside while making the filling. Decrease the oven temperature to 180°C/160°C fan/Gas 4.​

6. To make the frangipane, put the butter and sugar in a large mixing bowl and beat with an electric ​mixer until completely smooth, and light and fluffy in texture. Add the eggs one at a time, beating ​well after each addition.​

7. Add in the pistachio paste and mix well. If using whole pistachio nuts, blitz in a food processor ​first until finely ground then mix in.​

8. Finally add the almonds, flour and a pinch of salt and mix briefly to combine in a smooth batter.
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9. Spoon the frangipane into the tart and spread out to fill it up to just below the pastry top, ​smoothing the top.​

10. Bake for 30-40 minutes, or until the top is set and lightly browned. Set aside to cool.
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11. To serve, trim any excess pastry from the rim and unmould from the tin. Place on your favourite​ Royal Doulton Gordon Ramsay Maze Plate and cover the top with fresh raspberries, placing ​them in concentric circles over the tart. Serve with extra raspberries, a sprinkle of finely chopped​ pistachios and a dollop of cream.