Cherry and pistachio tart

Cherry and pistachio tart

100 Best Cakes and Desserts
Mark Roper

You will need a cherry pitter for this special tart that I make in the early summer months. The pastry base can be made in advance. If you need to peel the pistachios, drop them in boiling water for 20 seconds, then drain and peel them.


Quantity Ingredient
1 quantity Sweet pastry
400g cherries, pitted
60g raw peeled pistachios
2 tablespoons walnut or olive oil
115g caster sugar
1/2 vanilla pod, split lengthwise
125ml cream
2 eggs
1 tablespoon brandy, kirsch or drambuie, (optional)
70g smooth apricot jam, warmed


  1. Preheat the oven to 220°C. Grease a 25 cm loose-based flan tin.
  2. Briefly knead the pastry to soften it, then roll it out on a floured surface to a thickness of 3 mm. Gently wrap the pastry around the rolling pin and lay it over the prepared tin. Line the tin with the pastry and trim the edges. Prick the base of the pastry with a fork.
  3. Line the pastry with foil and fill with uncooked rice or dried beans. Bake the pastry for 10 minutes, then carefully remove the foil and its contents and cook for another 2–5 minutes or until the pastry is lightly browned. Remove from the oven and place the flan tin on a baking tray.
  4. Arrange the cherries on top of the pastry.
  5. Using a food processor, blend the pistachios and oil into a rough paste.
  6. Combine the sugar and vanilla pod in a bowl and mix for 1 minute. Stir in the pistachio paste, cream, eggs and brandy, if using, until well combined. Discard the vanilla pod, then pour the mixture over the cherries.
  7. Place the tart in the oven, reduce the heat to 150°C and bake for 25 minutes. Set aside to cool, then brush the top with apricot jam. Remove from the tin and serve warm.
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