25cm/10-inch loose-bottomed tart or flan tin
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.