Name: Lemon and pistachio bakewell tart
Total time: 45 min
Yield: Serves 10
Ingredients: 200g shelled pistachios; 50g plain flour, plus extra for dusting; 375g sheet ready-rolled shortcrust pastry; 185g butter; 185g caster sugar; ½ lemon, zested and juiced; 6-8 cardamom pods, seeds crushed; 2 medium eggs; 200g lemon curd; 50g icing sugar

200g shelled pistachios
50g plain flour
plus extra for dusting
375g sheet ready-rolled shortcrust pastry
185g butter
185g caster sugar
½ lemon
zested and juiced
6-8 cardamom pods
seeds crushed
2 medium eggs
200g lemon curd
50g icing sugar

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Chop 30g of the pistachios and set aside. Dust a worksurface with flour, unravel the pastry, and roll out until large enough to line a 20cm tart case. Sprinkle over the chopped pistachios, then lightly press them in by rolling out the pastry again. Use the pastry to line the tart tin. Chill while you make the frangipane.
step 2
Blitz 150g of the remaining pistachios in a food processor until very finely chopped. Beat together the butter and sugar in a large bowl using an electric whisk. Add the lemon zest, crushed cardamom seeds and a large pinch of salt. Crack in the eggs and whisk everything together to combine. Tip in the chopped pistachios and flour, then fold to combine.
step 3
Spoon the lemon curd into the chilled tart case, spreading it out over the base. Spoon over the frangipane. Smooth the surface, then bake in the centre of the oven for 35-40 minutes or until golden and the filling is set with a slight wobble in the middle. If it’s starting to look a little too dark in the oven, cover with foil.
step 4
Leave the tart to cool. Mix the icing sugar with enough lemon juice to make a thick, drizzly icing. Drizzle this over the cooled tart. Roughly chop the remaining pistachios, then sprinkle over to serve.