Arabian Night's Tart

Recipe from: 04 August 2014
tart, recipes, baking

Ingredients 17
Servings 9
Time

Ingredients

  • 1
    quantity rich sweet shortcrust pastry (recipe below)
  • 1
    quantity cardamom crème pâtissière (recipe below)
  • 1
    egg white, beaten, to glaze
  • FOR THE PISTACHIO AND ORANGE FRANGIPANE:
  • 100
    g
    unsalted pistachios
  • 30
    g
    ground almonds
  • 1
    Tbs
    plain flour
  • 120
    g
    salted butter, cubed
  • 100
    g
    caster sugar
  • 2
    eggs
  • FOR THE TOPPING:
  • 160
    g
    blueberries
  • 200
    g
    seedless white grapes cut in half widthways
  • seeds of 1 large pomegranate
  • 5
    Tbs
    apricot jam
  • 2
    Tbs
    water
  • pistachios and almond flakes, to decorate
 

Method

00:30
 
Essential equipment:
25cm/10-inch loose-bottomed tart or flan tin
Baking sheet
Disposable piping bag fitted with 10mm nozzle

Roll out the rich shortcrust pastry to about 5mm thick and use it to line the tin.
Refrigerate for 30 minutes.

Preheat the oven to 200°C/180°C fan oven/Gas 6 and place a baking sheet in there to heat up.

To make the frangipane, grind together the pistachios, almonds and flour in a food processor, then add the remaining ingredients and grind to a thick batter.

Put into the piping bag and pipe into the base of the pastry case in concentric circles until the base is full, then bake in the oven, on the preheated baking sheet, for 30–35 minutes, or until the frangipane is baked through and the pastry case is crisp. Remove from the oven and allow to cool.

When the tart is cool, spread the crème pâtissière on top of the frangipane and even out.

To finish the tart with its fruity top, starting on the outside of the tart make a circle out of blueberries. Then do a circle of white grape halves, then a thick circle of pomegranate seeds. Repeat until you have perfect concentric circles.

To finish, place the apricot jam into a small saucepan with the water and heat until it boils. Sieve into a bowl, then paint generously over the fruit top. Finish with a scattering of almond flakes and pistachios.

The recipe comes from John Whaite Bakes At Home – Great British Bake Off Series 3 winner John Whaite’s recipe book.

You can catch the forth series of the show on BBC Lifestyle channel 174 every Tuesday evening at 20:00.



 

Read more on: tart  |  bake  |  recipes
 

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