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Photography By : Lisa Linder
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Raspberry, Rose and Pistachio Tartlets

Dishes Created By

I made larger versions of these tartlets at #BakeForSYRIA in July 2017. Held on Columbia Road, it was the most wonderful event, full of good food and drink, music and an overwhelming positive and generous energy. Feel free to adapt these tartlets and make them your own, replacing the raspberries with other fruits and the pistachios with other nuts. It’s also a vegan and gluten-free recipe so great for those with allergies, but really just delicious for everyone, as I saw by the smiling reactions of those who ate it on the day.

  • Serves Twelve


Pistachio Frangipane

  • 70g pistachio nuts
  • 1 tbsp milled flax seeds
  • 3 tbsp water
  • 20g ground almonds
  • 30g coconut sugar
  • ¼ tsp sea salt flakes, ground between your fingers
  • Finely grated zest of ¼ lemon
  • 45g coconut oil, plus extra for greasing (you can use the odourless one if you prefer)
  • 10g raw pistachio paste or almond butter
  • Up to 150g raspberries, fresh or frozen
  • Raspberry jam - I like to make my own or use Newton and Pott’s raspberry and rose jam or St Dalfour which is sweetened with fruit concentrate

Basic Pastry

  • 75g ground almonds
  • 75g buckwheat flour
  • 30g coconut sugar
  • 10g arrowroot
  • ¼ tsp sea salt flakes, ground between your fingers
  • Finely grated zest ½ lemon
  • 50g coconut oil (see note above)
  • 35g cool water

To Finish

  • Apricot jam, enough to glaze the 12 tartlets, mixed with some rose water to taste
  • Chopped pistachio nuts and almonds
  • Fresh edible flower and petals (optional)

Cooking Instructions

  1. Preheat the oven to 170°C/325°F/Gas Mark 3.
  2. Grease 12 tartlet moulds with a little coconut oil.
  3. On a baking tray lined with baking parchment, toast the pistachio nuts for 5–7 minutes until just beginning to colour. Set aside to cool. Mix the milled flax seeds with the measured water and leave for about 15 minutes to form a thick gel. Blitz the cooled pistachio nuts in a food processor fitted with a blade. Do not grind them down completely; some should be finely ground while the rest are in slightly larger pieces for texture. To make the frangipane, combine the semi-ground pistachio nuts with the ground almonds, coconut sugar, salt and lemon zest. Melt the coconut oil and add it to the dry ingredients along with the raw pistachio paste, if using. Finally fold in the flax seed gel. Set the mix aside.
  4. To make the pastry, combine all the dry ingredients, including the lemon zest. A whisk is good for this as it gets rid of any lumps. Melt the coconut oil and gradually pour it into the dry ingredients, followed by the water, mixing until everything is well combined.
  5. On a piece of lightly floured baking parchment, flatten the dough out with your hands into a rough round shape, about 1 cm thick. Lightly flour the surface of the raw pastry, cover with baking parchment and finish rolling it out evenly with a rolling pin until it is about 3mm thick. Refrigerate if necessary, or line the prepared tins straight away with the pastry, using a 6cm fluted biscuit cutter.
  6. Place the pastry pieces in the moulds, making sure there are no air gaps. Cover the bottom of each pastry case with about ¼–½ tsp of raspberry jam. Divide the frangipane between the 12 tartlets, covering the layer of jam. You will get about 1 tbsp of frangipane per tartlet. Top each tartlet with 2–3 raspberries, depending on their size. Some autumn raspberries are huge! Slightly push them into the frangipane. Bake for 10 minutes, turn and bake for another 2–4 minutes. They are ready when the frangipane is slightly bubbling and the edges of the pastry shells are golden brown, as is the outside of the frangipane. Remove from the oven and brush a little rose water over each tartlet using a pastry brush. Leave to cool for 10 minutes. Mix a few tbsp. of apricot jam with rose water to taste and then glaze the tartlets. Finish with chopped pistachio nuts and rose petals if you like.

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