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Cherry and pistachio bakewell galette
- Amanda James
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Serves 8-10
Easy
Total time: 1 hr and 15 mins
+ chilling
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Check out this easy twist on the classic British bakewell tart. Pistachios add a vivid green colour and richness to the traditional almond filling. Chilling the tart before baking helps set the shape so don’t skip that step
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Make this cherry and pistachio galette, then check out our classic cherry cake, cherry crumble and cherry clafoutis. See our best frangipane recipes for more twists on a Bakewell.
Ingredients
Nutrition
-
500g shortcrust pastry
(see notes below)
-
125g pistachio paste or cream
(see notes below)
-
100g golden caster sugar
-
65g shelled pistachios
plus a few chopped to decorate
-
65g ground almonds
-
125g unsalted butter
soft
-
2 large eggs
-
1 lemon
zested
-
1 tsp vanilla paste or extract
-
4 tbsp plain flour
plus extra for dusting
-
400g ripe cherries
pitted
-
for dusting icing sugar
-
to serve crème fraîche
Nutrition: per serving
- kcal587
- fat39.4g
- saturates13.9g
- carbs45.6g
- sugars19.9g
- fibre3.7g
- protein10.3g
- salt0.3g
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Method
-
step 1
Roll out the pastry to a 35cm circle on a lightly floured worksurface, then put onto a baking-paper-lined baking tray. Spread the pistachio paste over the base, leaving a 6cm border around the edge. Chill.
-
step 2
For the filling, put the sugar and shelled pistachios in a small food processor and whizz until the nuts are finely ground. Tip into a large bowl with the ground almonds and butter, and beat with a wooden spoon until pale and smooth. Beat in the eggs then the lemon zest, vanilla and a pinch of salt. When the frangipane is light and smooth, briefly stir in the flour.
-
step 3
Scatter the cherries over the pastry and add dollops of the frangipane, until all the fruit and nutty filling is used up. Fold the border of the pastry up and over the edges of the filling to roughly seal it in. Chill for 2 hours.
-
step 4
Heat the oven to 200C/fan 180C/gas 6 and put a baking sheet on a middle or high shelf. Lightly dust the galette with icing sugar and carefully lift it, on its paper, onto the preheated baking sheet, and bake for 40 minutes until the pastry and frangipane are golden and crisp. Serve hot, warm or cold, with a little more icing sugar, the chopped pistachios and something creamy on the side, such as crème fraîche.
Try our simple shortcrust pastry recipe here – and see our tips and tricks for making the perfect shortcrust here.
Pistachio paste and cream are available to buy from souschef.co.uk and amazon.co.uk, or you can make your own pistachio cream by whizzing together 75g shelled pistachios, 50g caster sugar, 50ml vegetable oil and 1 tbsp milk powder to a smooth, silky spread.
We've got plenty more cherry recipes, try one of these...
Authors
Amanda James
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