(c) Matt Russell

Ingredients (serves 8/10)

  • 1 quantity Rich Sweet Shortcrust Pastry (recipe here)
  • 1 quantity Crème Pâtissière (recipe here)
  • 1 egg white, beaten, to glaze

For the pistachio and orange frangipane

  • 100g unsalted pistachios
  • 30g ground almonds
  • 1 tbsp plain flour
  • 120g salted butter, cubed
  • 100g caster sugar
  • 2 large eggs

For the topping

  • 160g blueberries
  • 200g seedless white grapes, cut in half widthways
  • Seeds of 1 large pomegranate
  • 5 tbsp apricot jam
  • 23 tbsp water
  • Pistachios and almond flakes, to decorate

Essential equipment

  • 25cm/10-inch loose-bottomed tart or flan tin
  • Baking sheet
  • Disposable piping bag fitted with 10mm nozzle 


Roll out the pastry to about 5mm thick and use it to line the tin. Refrigerate for 30 minutes.

Preheat the oven to 200°C/180°C fan/Gas 6 and place a baking sheet in there to heat up.

To make the frangipane, grind together the pistachios, almonds and flour in a food processor, then add the remaining ingredients and grind to a thick batter. Put into the piping bag and pipe into the base of the pastry case in concentric circles until the base is full, then bake in the oven, on the preheated baking sheet, for 3035 minutes, or until the frangipane is baked through and the pastry case is crisp. Remove from the oven and allow to cool.

When the tart is cool, spread the crème pâtissière on top of the frangipane and even out.

To finish the tart with its fruity top, starting on the outside of the tart make a circle out of blueberries – if you’re a perfectionist, try to select blueberries of roughly the same size. Then do a circle of white grape halves, then a thick circle of pomegranate seeds. Repeat until you have perfect concentric circles.

To finish, place the apricot jam into a small saucepan with the water and heat until it boils. Sieve into a bowl, then paint generously over the fruit top. Finish with a scattering of almond flakes and pistachios.