Cherry and pistachio tart

Ingredients

1 quantity sweet pastry 400g cherries, pitted

60g raw peeled pistachios

2 tbs walnut or olive oil

115g caster sugar

½ vanilla pod, split lengthwise 125 ml cream

2 eggs

1 tbs brandy, Kirsch or Drambuie (optional)

70g smooth apricot jam, warmed

Method

Preheat the oven to 220°C. Grease a 25cm loose-based flan tin. Briefly knead the pastry to soften it, then roll it out on a floured surface to a thickness of 3mm.

Gently wrap the pastry around the rolling pin and lay it over the prepared tin. Line the tin with the pastry and trim the edges. Prick the base of the pastry with a fork.

Line the pastry with foil and fill with uncooked rice or dried beans.

Bake the pastry for 10 minutes, then carefully remove the foil and its contents and cook for another 2–5 minutes or until the pastry is lightly browned. Remove from the oven and place the flan tin on a baking tray. Arrange the cherries on top of the pastry.

Using a food processor, blend the pistachios and oil into a rough paste.

Combine the sugar and vanilla pod in a bowl and mix for 1 minute. Stir in the pistachio paste, cream, eggs and brandy, if using, until well combined. Discard the vanilla pod, then pour the mixture over the cherries.

Place the tart in the oven, reduce the heat to 150C and bake for 25 minutes. Set aside to cool, then brush the top with apricot jam. Remove from the tin and serve warm.