2 tbsp fine dry breadcrumbs
1 jar raspberry jam (without seeds if you prefer)
100 g pistachios
150 g golden caster sugar
225 g plain flour
150 g butter, grated (chill in the freezer first)
1 lemon, zested
- Line an 20 × 26cm baking tin with non-stick baking paper leaving an overhang on the two longest sides of 2cm. Put the pistachios in a food processor with half of the sugar and whizz until the nuts are ground, don’t worry about the odd bigger bit of nut. Add a little flour if the mixture starts to look oily. Add the remaining sugar and the flour and whizz. Add the butter and lemon zest along with the egg and whizz to a rough dough, tip this into a bowl and knead briefly, it will be very soft.
- Cut ⅓ off the dough. Pull lumps of dough off the larger amount and press them into the base and 1.5-2cm up the sides of the tin until you have used all the dough and the base is covered. You can press the pastry down through a layer of clingflim if the dough keeps sticking to your hands.
- Roll the remaining pastry out between 2 sheets of baking paper, it needs to be long enough in one direction to cut strips to fit the top of the tart. Chill both while the oven heats.
- Heat the oven to 200C/fan 180C. Line the base with baking paper and fill it with baking beans, bake for 15 minutes and then lift out the paper and bake until the base is dry and the edges no more than lightly brown. The pastry might look quite soft, but will dry out once cooled. While it is cooking cut the rolled out pastry into strips (take off the top sheet of paper first).
- Sprinkle the breadcrumbs over the pastry base and then blob on the jam in an even layer, spread it out if you need to. Use the strips to decorate the top of the tart, the pastry will warm up and go squidgy quickly so try not to handle it too much.
- Bake for 20 minutes, or until the pastry on top is golden and set. Leave to cool and then use the overhanging paper to carefully lift the tart out of the tin.