100g/3 1/2oz unsalted butter, plus extra for greasing
100g/3 1/2oz caster sugar
5 free-range eggs
150g/5oz ground pistachios
Icing sugar, for dusting
Steps
Preheat oven to 190C. Get yourself a 23cm round tart tin or saucepan with a metal handle.
Roll out the pastry onto a lightly floured work surface to form a circle a few inches larger than your tin. Line the tin with the pastry, gently pressing into the edges.
Spread the raspberry jam evenly over the pastry base. Add a handful of the raspberries and lightly crush on top of the jam.
In a large mixing bowl, cream together the butter and sugar until pale and fluffy.
Gradually add the eggs, one at a time, beating each well to incorporate. Stir in equal amounts of the ground pistachios after you add each egg, stirring well until combined. Continue until all the eggs and all the ground pistachios are used up.
Pour the filling mixture into the pastry case and gently spread it evenly over the raspberry layer. Trim the excess pastry from the edge of the tart tin.
Bake the tart on the middle shelf of the oven for 30 minutes, or until the surface is golden-brown.
Dust with icing sugar and serve with the remaining raspberries on top.
