Pistachio and lavender bakewell tartlets

For a truly dainty treat, try Paul Young's pretty tartlets flavoured with fragrant lavender and topped with a champagne icing
By Paul A Young
Pistachio and lavender bakewell tartlets
  • Rating:
  • Serves: 8
  • Cook Time: 35 minutes
  • Prep Time: plus 1 hr 20 mins chilling
  • Effort: hard



  • 175 g butter
  • 75 g icing sugar
  • 2 egg yolks
  • 25 ml cold water
  • 250 g plain flour
  • 48 raspberries

For the pistachio frangipane

  • 125 g butter
  • 125 g caster sugar
  • 1 large egg
  • 125 g pistachio nuts, finely ground
  • 25 g plain flour

For the champagne and lavender icing

  • 300 ml champagne
  • 1 tbsp lavender flowers
  • 1 pinches icing sugar
  • 2 lavender stalks, to garnish


1. Cream together the butter and icing sugar in a mixing bowl until light and fluffy. 2. Add the egg yolks and beat again thoroughly. 3. Add the cold water and mix to incorporate and finally gradually blend in the flour to form a smooth and very soft paste. 4. Place the paste onto a sheet of cling film and wrap to form a flat square shape. 5. Chill the paste for at least 1 hour. 6. Remove from the fridge, remove the cling film and knead to form a smooth and pliable dough. 7. On a well-floured surface, roll out the dough to 3- 4mm thick and carefully line 8 tartlet tins, making sure the pastry hangs over the edge of the tartlet tin by 1-2.5cm. Don't trim this excess pastry off. 8. Chill the pastry cases for 20 minutes. 9. Preheat the oven to 170ÂșC/gas 3. 10. Line each pastry case with two sheets of cling film and fill with baking beans, bringing the cling film to the centre and folding it over the beans. 11. Bake the tartlet cases for 10 minutes. 12. Remove the cling film and baking beans and bake the tartlet cases for a further 5 minutes. Remove and cool, leaving the oven on. 13. Meanwhile, make the pistachio frangipane. Cream together the butter and sugar in a mixing bowl until light. 14. Add the egg and mix well, then mix in the ground pistachios. 15. Add the flour and beat well to form a smooth paste. 16. Divide the raspberries among the baked tartlet cases in an even layer. 17. Carefully spoon an even layer of the pistachio frangipane over the raspberries to cover and seal the fruit. Smooth over with a palette knife. 18. Bake in the oven for 10-12 minutes until lightly golden. 19. Remove the tarts from the oven and trim off the excess pastry around the tartlet leaving a clean edge. 20. Cool thoroughly; remove from the tartlet tin. 21. To make the champagne and lavender icing, place the champagne and lavender in a saucepan and cook over medium heat until reduced by half. 22. Cool thoroughly and strain. 23. Pour into a mixing bowl and add enough icing sugar to form a thin icing the thickness of double cream . Use a whisk for this as it prevents any lumps forming. 24. Using a pastry brush, cover the top of each tartlet with a layer of icing and decorate with a sprig of lavender flowers. 25. Serve at room temperature with tea or champagne.

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