Cherry & Pistachio Slice
Ingredients:
Pastry:
150g plain flour
40g icing sugar
100g cold butter
1/2 egg yolk
splash cold water
Filling:
2 cups pitted cherries
80g SR flour
1/2 tsp baking powder
140g soft butter
140g caster sugar
3 eggs
80g ground pistachios
1 tsp almond essence
To top:
1/2 cup icing sugar
juice 1/2 lemon
Make the pastry: Mix the flour, sugar and butter in a food processor till the mixture is crumbs. Add the lightly whisked egg and mix through, adding a bit of cold water to bring it together. Wrap in cling film and chill for 30 minutes.
Line a 20 x 20 cm tin with baking paper and roll out the pastry to fit the bottom, trimming as needed. Prick the surface with a fork then chill for another 30 minutes. Preheat the oven to 180 degrees C.
Bake the pastry till lightly golden, then set aside and make filling.
Filling: In a food processor mix butter and sugar till combined. Mix in eggs and almond essence. Mix in flour, baking powder and ground pistachios till just combined. Pour on top of the pastry.
Arrange the halves of cherries on top of the filling and bake on 160 degrees for about an hour till springy to the touch.
Leave to cool. Mix together icing sugar, lemon juice and enough water to be able to drizzle the icing on the top of the slice. Drizzle in lines over the top of the slice and leave to set. Cut into 16 squares.