Ingredients
For the pastry
225g plain flour
100g butter
50g icing sugar
50ml water
egg to glaze
For the filling
200g blanched almonds
200g blanched pistachios
225g sugar
2g ground cardamom
zest and juice 1 large or 2 small oranges
4 yolks
5g turmeric
1 yolk mixed with 30ml cream t glaze
serve with thick greek yoghurt, pistachios and mint
Method
1. combine the flour and butter until it looks like damp breadcrumbs. Add the sugar and water. Cover and chill for 30 minutes
2. roll out the pastry and line a 23cm tart case. Brush with egg & bake blind for 20 mins
3. for the filling, simply blend the nuts until smooth, then tip into a bowl and mix in the rest
4. spoon into the cooled case, smooth. Cook at 180°C for 25-30 minutes, brush with glaze, cook 5-10 minutes more. Cool and serve
If you make this, or any other recipe from the show, email us a picture to sundaybrunch@channel4.com
