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Apricot & Pistachio Bakewell Tart

Apricot & Pistachio Bakewell Tart

Buttery pastry layered with sharp apricot jam, soft almond frangipane and a crisp pistachio topping.

75 mins total for first methodServes 8Oven
Ingredients ↓Method ↓

Ingredients

Method

25 mins prep50 mins cook75 mins total

  1. Heat the oven to 180°C/160°C fan. Line a 23cm loose-bottomed tart tin with the pastry, trim the edge, prick the base and chill for 20 minutes.

  2. Line the pastry case with baking paper and baking beans. Bake for 15 minutes, remove the paper and beans, then bake for 5 minutes more until the base feels dry.

  3. Spread the apricot jam evenly over the warm pastry base and leave it to cool slightly while you make the filling.

  4. Beat the softened butter and caster sugar until pale. Add the beaten eggs a little at a time, then fold in the ground almonds and almond extract.

  5. Spoon the frangipane over the jam and level the surface. Scatter over the chopped pistachios.

  6. Bake for 30–35 minutes until the filling is risen, golden and just set in the centre. Cover loosely with foil if the top colours too quickly.

  7. Cool in the tin for 20 minutes, then transfer to a wire rack. Dust lightly with icing sugar before slicing.

Notes

Keep the pastry and lined tart case chilled before baking for a crisper, neater shell.
Store covered at room temperature for up to two days, or chill in warm weather.
About this recipe

This apricot Bakewell tart pairs a crisp shortcrust shell with tangy jam and a rich almond filling. Chopped pistachios add colour and crunch, making it a smart dessert for afternoon tea or a relaxed gathering.

Blind-baking the pastry keeps the base crisp beneath the jam, while a short rest before slicing helps the frangipane settle neatly.

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