RECIPE

MK Pulse welcomes our new food writer, Sofia Gallo, who will contribute our recipes. Sofia is an acclaimed local chef, food writer and also teaches at Milton Keynes Cookery School. She has recently won the ICG Cooking Competition and was a contestant on BBC’s Masterchef.

Follow Sofia: Instagram: @in_cucinacon_sofia FB: incucinaconsofia www.lamiacucina.co.uk

Pistachios Frangipane Tart

INGREDIENTS

For the shortcrust pastry:

190g unsalted butter 135g caster sugar 3 egg yolks 200g of 00 flour - also known as pasta flour. If not available at your local supermarket plain flour is a good alternative Pinch of salt Grated zest of 1 lemon

For the frangipane filling

100g unsalted soft butter 125g ground pistachios 100g caster sugar

To finish

Fresh raspberries Sliced pistachios icing sugar

METHOD

1. Prepare your pastry. Place the butter, chilled, just out of the fridge, salt, lemon and sugar in a bowl of a standup mixer with the paddle attachment. Start creaming the two without losing the consistency of the butter, to sand-like consistency. The same process can be done by hand, using a metal fork, so that the butter doesn’t get too hot too quickly. 2. Add your yolks and mix until fully incorporated, then add your flour and combine fully. 3. Place the pastry onto some parchment paper, cover with more parchment and roll to 3mm thickness before placing in the fridge to chill for about 15min. Rolling before will allow you to chill quicker, but is also malleable.

4. Heat your oven to 200 C/Gas 6. Line the tart tin chosen and let the sides hang a little. 5. Line the case using parchment paper and fill it with either rice or ceramic beans. Blind bake for 12-15min or until golden and dry to touch. Remove the paper and beans and place the case back in the oven for a further 5 minutes just to dry the bottom. 6. For the frangipane, cream together the sugar and butter until light, then beat in the eggs, one at a time, and finally fold the ground pistachios. 7. Spread a thin layer of frangipane at the bottom of the tart and layer the raspberries. Top with the remaining frangipane and spread evenly before baking for 25 min or until golden. Halfway through, scatter the sliced pistachios if using, before returning the tin to the oven. 8. Before serving, dust in icing sugar.