SUMMER BERRY PISTACHIO TARTS

Ingredients | Serves 8 | Time 45 mins

• 500g of mixed Waitrose British Blackberries and Waitrose Duchy Organic Raspberries • 430g pack Cooks’ Ingredients Frozen Puff Pastry Sheets, defrosted • 3 tbsp raspberry jam • 100g shelled pistachio kernels • 75g demerara sugar • 75g chilled butter, cubed • 100g self-raising flour • Icing sugar, for dusting • Waitrose Cornish Dairy Ice Cream, to serve

step 1

Preheat the oven to 200°C, gas mark 6. Cut each sheet of pastry into 4 rectangles and transfer to 2 large non-stick or greased baking sheets. Using a small sharp knife, score each to make 5mm borders. Spread a teaspoon of jam over each pastry rectangle, keeping within the border.

step 2

Whizz the nuts, sugar, butter and flour together in a food processor to give coarse crumbs. Add a tablespoon of cold water and whizz again for 30 seconds. Spoon the berries on top of the jam and sprinkle over the crumble mix. Bake for 20–25 minutes until the pastry is golden and cooked through. Dust with icing sugar and serve with a scoop of ice cream on the side.

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