Passover Pistachio Almond Raspberry Bakewell Tart Recipe

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Heidi Greenstein

Keen foodie/ cook/baker/amateur food critic. I am a keen foodie who loves baking and cooking in my free time. Seeing people enjoy what I cook and bake enthuses me to do even more. I love trying out new restaurants and sharing the gems I find with family and friends. I travel as often as I can.

When it comes to Passover (Pesach) it is always assumed that all you have available to eat is half-imitations. You know the kind, food that tastes similar to every day dishes but has a completely different texture. After trialing different options, I have come up with this recipe for a pistachio almond raspberry bakewell tart that tastes and feels like the real thing. Its so good that my children now ask for it every year. I hope you enjoy this as much as we all do.

Passover Pistachio Almond Raspberry Bakewell Tart

The pastry:

150 gram Matzo Meal

75gm Almonds, ground

75gm Castor Sugar

150gm Margarine

75gm Potato Flour

1 Egg

Mix all the dry ingredients and rub in the margarine. Bind with the egg. Shape into a ball. Chill before rolling/pressing into a pie dish.

The filling:

3 tbsp raspberry/strawberry jam

100 gm  Margarine

50 gm Ground Almonds and 50gm Ground Pistachio nuts

100 gm Castor Sugar

2 eggs

2 tsp Matzo Meal

200 gm Raspberries

Pre-heat the oven to 180˚C

Putting it all together

Remove the pastry from fridge and press into the  tart case. Press evenly over the base and up the sides.

Cover with baking parchment and baking beans and blind bake for 10 minutes.

Meanwhile, make the pistachio frangipane. Beat the butter and sugar together until light in colour, then beat in the eggs. Add the pistachios , almonds and matzo meal and mix until incorporated.

Allow the pastry  to cool. Spread 3tbsp jam onto the blind-baked pastry case, then add the pistachio frangipane, spreading out evenly with a palette knife.

Bake in the oven for 8 minutes, then remove and carefully press the raspberries evenly into the semi-cooked frangipane.

Return to the oven for a further 20 minutes until just cooked, then remove and allow to cool.  Serve with fresh raspberries and vanilla ice-cream.

Delish!!

 

 

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Heidi Greenstein

Keen foodie/ cook/baker/amateur food critic. I am a keen foodie who loves baking and cooking in my free time. Seeing people enjoy what I cook and bake enthuses me to do even more. I love trying out new restaurants and sharing the gems I find with family and friends. I travel as often as I can.

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