Cherry and pistachio frangipane

This luscious tart is a treat. A lovely nutty rich filling, paired with the sweetness of the cherries, is a real summer’s delight.

Serves 8 • Ready in 1 hr 20 mins, plus chilling

For the pastry: 180g plain flour 20g cocoa powder 50g icing sugar 120g butter, cubed 1 egg, beaten

For the filling:

150g butter

150g caster sugar 2 eggs

40g plain flour 125g pistachios, blitzed to a crumb, plus 25g left whole

100g ground almonds

180g fresh cherries, halved and stoned

You will need:

12.5x35.5cm fluted tin, baking beans and baking parchment

1 For the pastry, place the flour, cocoa, icing sugar and butter in a food processor and blitz until the mixture resembles fine breadcrumbs. Add half the beaten egg and pulse to bring the mixture together, adding the remaining egg if needed. Remove and wrap in cling film, then chill in the fridge for 20 mins.

2 Roll out the pastry to fit the tin, and prick the base with a fork. Chill for 30 mins.

3 Heat the oven to 200C/gas 6. Bake blind for 15 mins, then remove the baking beans and baking parchment, and return to the oven for a further 10 mins.

4 For the filling, cream together the butter and sugar, beat in the eggs, one at a time, then stir in the flour. Mix in the blitzed pistachios and ground almonds.

5 When the pastry is cooked, spoon the filling into the centre, smooth and top with the cherries and the whole pistachios, gently pressing them into the filling. Return to the oven and bake for 30-40 mins, until the filling looks dry and is cooked through.

6 Remove and allow to cool to room temperature before serving with cream, if you like.

Per serving: 658 cals, 45g fat, 20g sat fat, 50g carbs