plum & pistachio galart

unbaked pies always look so clean and flawless, then you bake them, and you just get what you get.

flaky pastry

200g flour

1 tbsp sugar

pinch of salt

140g cold butter, cubed

6 tbsp cold water

frangipane

75g butter, soft

75g sugar

50g ground almonds

25g ground pistachios

5g flour

1 egg

3-4 plums, thin sliced

pastry

stir together the flour, sugar, and salt in a large bowl, rub in the butter using your fingertips to create flat pea-sized pieces of butter, gently stir in the water, use your hands to slightly knead the dough together.

shape the shaggy dough into a disc, wrap in cling film, refrigerate for 30 minutes.

roll the dough out quite thin on a floured surface, cut out 4 6-7inch circles, press the pastry rounds into a 4inch tart ring, letting the overhanging pastry drape.

*you could also just make one bigger one.

preheat the oven to 400F.

frangipane

beat together the butter and sugar until pale and creamy, stir in the ground almonds, ground pistachios, flour, and eggs until everything is combined.

divide the frangipane equally between the 4 pies, smooth the top, arrange the plum slices on top, fold over the overhanging pastry and crimp the edges a little.

bake for 30 minutes. brush with an egg wash, bake for another 10-15 minutes until the pastry is golden and the centre of the pies are cooked:)