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Blackcurrant and pistachio tart


Serves: 8
timePrep time: 25 mins
timeTotal time:
Blackcurrant and pistachio tart
Recipe photograph by Dan Jones.

Blackcurrant and pistachio tart


Serves: 8
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
582Kcal
Fat
29gr
Saturates
13gr
Carbs
70gr
Sugars
43gr
Fibre
3gr
Protein
8gr
Salt
0.7gr

Honey & Co.

Honey & Co.

Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke
See more of Honey & Co.’s recipes
Honey & Co.

Honey & Co.

Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke
See more of Honey & Co.’s recipes

Ingredients

  • 1 x 500g block all-butter puff pastry
  • 2-3 tbsp sugar, for rolling
For the pistachio cream
  • 100g pistachio kernels
  • 75g soft unsalted butter
  • 100g light brown sugar
  • 1 medium egg
  • 2 tbsp plain flour
For the blackcurrant mixture
  • 200g blackcurrants, destemmed
  • 200g caster sugar
  • 2 tbsp cornflour

Step by step

  1. Preheat the oven to 190°C, fan 170°C, gas 5. Grease a 20cm x 30cm, 3cm-deep loose-bottomed rectangular tin. Roll out the pastry on a floured surface, until 5mm thick and about 5cm bigger than the tin all the way around. Sprinkle with sugar, flip over and sprinkle the other side with sugar, then roll lightly to set the sugar. Use to line the tin – pastry should come up the sides. Prick the base with a fork, line with baking paper and fill with baking beans. Bake for 20-25 minutes until golden, remove the baking beans and paper. Set aside to cool for 15 minutes.
  2. In a large bowl, mix the blackcurrants, sugar and cornflour.
  3. Next, make the pistachio cream. Put 75g pistachios (reserve the rest) in a food processor and blitz to a breadcrumb consistency. Add all the other ingredients and pulse to a paste.
  4. Spoon half of the blackcurrants into the case and dot with pistachio cream, then add the remaining blackcurrant mix. Chop the reserved pistachios and sprinkle on top.
  5. Bake for 30 minutes until the pastry is golden. Serve warm or cold with crème fraîche.

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