Pistachio & black cherry bakewell tart

• golden caster sugar↗100g g
• butter↗100g g

  softened at room temperature

• large eggs↗2 2
• pistachio paste60g g

  (see tip)

• plain flour↗25g g
• ground almonds↗90g g
• black cherry jam↗150g g
• large ready-made cooked pastry1 1

  case

• crème fraîche↗

  to serve (optional)

Step-by-step instructions

1. 1

   Heat the oven to 160C/140C fan/gas 3. First, make a frangipane. Beat the sugar and butter until light and fluffy, then beat in the eggs one at a time. Add the pistachio paste, flour and almonds and mix well.

2. 2

   Spread the black cherry jam over the base of the pastry case, top with the frangipane mixture and bake for 25-30 mins. Leave to cool completely, then serve with crème fraîche, if you like.