Blackberry & pistachio tart

Name: Blackberry & pistachio tart
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Ingredients: 320 g sheet all butter puff pastry; 1 medium free range egg, beaten; 100 g pistachio kernels; 50 g unsalted butter; 80 g light brown soft sugar, plus 1 tbsp; 1 unwaxed lemon, zest; 2 tbsp cornflour; 150 g pack Blackberries

Best eaten warm on the day of baking, but it can be prepared up to a day in advance, then cooked when needed.

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Vegetarian

Serves8
CourseDessert
Prepare25 mins
Cook30 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

320g sheet all butter puff pastry
1 medium free range egg, beaten
100g pistachio kernels
50g unsalted butter
80g light brown soft sugar, plus 1 tbsp
1 unwaxed lemon, zest
2 tbsp cornflour
150g pack Blackberries

Preheat the oven to 170ºC, gas mark 3. Unroll the pastry onto a baking tray on its paper. Brush a 5cm border around the edges with beaten egg (set the remaining egg aside). Cut a 2cm strip from each side, then stick these back around the edges of the pastry to form a raised border; trim off any excess. Prick the centre of the pastry with a fork; chill until ready to use.
For the pistachio cream, put 80g of the pistachios in a food processor and whizz to a breadcrumb consistency. Add the rest of the beaten egg, the butter, 80g sugar, lemon zest, 1 tbsp cornflour and a pinch of salt. Keep whizzing until you get a well-combined paste. Spread all over the centre rectangle of the pastry.
In a bowl, mix ½ of the blackberries with the remaining 1 tbsp sugar and 1 tbsp cornflour, then scatter this mixture over the pistachio cream. Bake for 15 minutes, remove from the oven, top with the remaining berries and return to the oven for a final 10-15 minutes, until the pastry is golden and the pistachio cream is set. Roughly chop the remaining pistachios and sprinkle over the tart.

Typical values per serving when made using specific products in recipe