Our Bakewell slice with blueberries and pistachio takes an old favourite and adds sweet blueberries for an extra juicy flavour. We’ve used shop bought pastry, which is much easier to roll really thin, and this tart works best with a very thin crust. Bakewell slice is a traditional British treat made with layers of rich frangipane, sweet jam and crunchy almonds. It may seem brave to mess with such a classic, but we love the creamy, nutty flavour and bright colour of the pistachios, and the fresh, tart blueberries help balance out the sweetness of this tart. For a classic with a twist, make this Bakewell slice with blueberries and pistachio.
Ingredients
- 1 x 320g pack shortcrust pastry
- 150g golden caster sugar
- 150g butter, softened
- 3 large eggs, beaten
- 150g ground almonds
- 1tsp vanilla extract
- 60g pistachios
- grated zest of 1 lemon
- 100g fresh blueberries
- 4tbsp blueberry jam
- You will need:
- 23cm loose-based tart tin
- baking beans
Method
Preheat the oven to 180C. Roll out the pastry, getting it nice and thin, to line a 23cm loose-based tart tin. Line with baking parchment and top with baking beans. Place in the oven and bake blind for 10 mins until just golden on the edges. Remove baking beans, trim the edges with a knife and cook for a further 8 minutes.
Beat together the butter, caster sugar, ground almonds and eggs. Stir through vanilla, pistachios, lemon zest and the blueberries. Spread the blueberry jam over the base of the cooked pastry base and top with the almond mixture.
Place in the oven, reduce the heat to 170C, and bake for 30-35 mins until golden brown and set. Remove from the oven and allow to cool slightly before dusting with icing sugar and serving with lightly whipped cream.
