Mini Pistachio & Strawberry Tarts

Mini Pistachio & Strawberry Tarts A

In case by now you hadn’t realised, I love frangipane. So when I discovered pistachio frangipane I was in my element! Swapping almonds for pistachios not only changes the flavour, it produces a beautiful green frangipane for the eyes to feast on ahead of the stomach. Sticking with colours, the strawberry jam works well as complementary to the green frangipane. Moving onto flavours, the sweet strawberry compliments the nutty pistachio wonderfully.

Mini Pistachio & Strawberry Tarts

Makes 12

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Ingredients

for the pastry

  • 150g plain flour, sifted
  • 75g butter, chilled and cubed, plus extra for greasing
  • 30g icing sugar, sifted
  • 1 medium egg yolk beaten with 1 teaspoon cold water

for the frangipane

  • 55g butter or margarine
  • 55g caster sugar
  • 1 medium egg, beaten
  • 40g shelled pistachios
  • 15g plain flour

for the filling

  • 2 tablespoons good-quality strawberry conserve

for the glaze

  • 2 tablespoons good-quality strawberry conserve

Method

Make the pastry: In a bowl, rub the butter into the flour until it resembles fine breadcrumbs (or do this in a food processor) then stir in the sugar. Use a palette knife to cut in the beaten egg then press together to form a ball. Flatten the pastry into a disc, wrap in cling film, and refrigerate for about 30 minutes, until firm but not hard.

Grease a 12-hole muffin tin then roll the pastry between a sheet of greaseproof paper and the cling film to 3mm thick. Use a 7cm round cutter to cut 12 circles for the mini tarts and press one in each hole of the muffin tin. Ensure there are no air pockets under the base of the pastry circles and smooth out any overlaps around the sides. Chill for 15 minutes.

Make the frangipane: preheat the oven to 170°C (160°C fan)/325°F/gas mark 3. Use a food processor to grind the shelled pistachios into a powder. Place the ground pistachios in a bowl along with the remaining ingredients for the frangipane and beat with an electric mixer until smooth and thoroughly combined. Prick the bases of the pastry cases then divide the conserve between them, placing half a teaspoon in each. Top each with one-twelfth of the frangipane and bake in the oven for about 25 minutes until the frangipane is risen and golden-green. Cool in the tin for a few minutes then transfer to a wire rack.

Make the glaze: in a saucepan, carefully heat the strawberry conserve with one teaspoon of water until runny, then pass through a sieve. Brush the tops of the tarts with the strawberry glaze and leave to set.

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