Mini Frangipane Tarts with Pistachio Filling

Makes 6 tarts

185g plain flour

20g sugar

130g cold butter, cut into small

cubes

3 tbsp ice-cold water

4 tbsp marmalade (or jam of

your choice)

30g pistachios, extra

PISTACHIO FILLING

120g peeled pistachios

50g almonds

150g butter, room temperature 150g sugar

2 eggs

30g flour

Preheat oven to 185°C (165°C fan forced). Grease and flour 6 mini (10cm) baking moulds.

To make the dough, in a bowl, mix the flour with sugar and ¼ teaspoon salt. Add the cold butter and mix briefly with your fingers to form a crumbly dough. Add the ice-cold water and knead briefly to form a cohesive dough. Wrap with cling film and refrigerate for 30 minutes.

On a floured surface, roll out the dough to 5mm thickness. Cut circles from the dough a few centimetres larger than the diameter of the moulds. Line the moulds with the dough and press lightly.

Cover with baking paper and top with baking beans. Place in the oven for 12 minutes or until golden and firm. Remove from the oven, remove baking beans and leave to cool.

To make the pistachio filling, finely grind the pistachios and almonds in a blender. Beat the butter lightly with the sugar. Add the ground nuts, eggs, flour and a pinch of salt, and mix briefly.

Top the tarts with a spoonful of marmalade and cover with the pistachio filling.

Coarsely chop the extra pistachios and sprinkle over the filling.

Place the tarts in the oven for 25 minutes or until golden and set.

Allow to cool, then serve.