Greengage Jam & Pistachio Tart Recipe | The Artisan Kitchen
GREENGAGE JAM AND PISTACHIO TART
Crisp, golden puff pastry is filled after baking with cool pistachio mascarpone, generous spoonfuls of fragrant Greengage Jam and vivid green pistachio slivers. The delicate, honeyed flavour of Cambridge gages works beautifully with creamy pistachio, while lemon zest and crème fraîche keep this elegant seasonal tart fresh and balanced.
Greengage jam is excellent in an unbaked tart filling.
Here, the puff-pastry case is baked first and allowed to cool completely before being layered with pistachio mascarpone and glossy greengage jam. This keeps the pastry crisp and preserves the jam’s fresh, distinctive fruit flavour.
Prep
20 minutes
Bake
20–25 minutes
Cooling
20 minutes
Serves
6
Difficulty
Easy
Why Greengage and Pistachio Work Together
Greengages have a softer flavour than many darker plums. Cambridge gages in particular have a naturally honeyed, gently floral character rather than the deeper tartness associated with damsons or some red plums.
Pistachio brings creamy, delicately sweet nuttiness that complements rather than masks the fruit. Mascarpone and crème fraîche give the filling richness and a gentle tang, while lemon zest brings enough freshness to sharpen the finish.
Baking the pastry separately is important. It allows the base to become properly crisp before the cool mascarpone filling and greengage jam are added.
Ingredients
- 1 sheet all-butter puff pastry
- 1 egg, beaten, for glazing
- 150 g mascarpone
- 50 g crème fraîche
- 35 g finely ground pistachios
- 1 tbsp icing sugar
- ½ tsp vanilla extract
- Finely grated zest of ½ unwaxed lemon
- A small pinch of fine sea salt
- 5–6 generous tbsp
The Artisan Kitchen Greengage Jam
- 30 g blanched pistachios, skins removed and finely slivered
- Icing sugar, for finishing
- Extra crème fraîche or softly whipped cream, to serve
Method
1.
Heat the oven to 200°C / 180°C fan / Gas 6. Unroll the puff pastry and place it on a baking tray lined with baking parchment.
2.
Using the tip of a sharp knife, lightly score a border approximately 2 cm from the edge of the pastry, taking care not to cut completely through. Prick the centre thoroughly with a fork, leaving the border untouched.
3.
Brush the pastry border with beaten egg. Bake for approximately 15 minutes, until the pastry has begun to rise and turn golden.
4.
Remove the pastry from the oven. If the centre has risen, gently press it down using the back of a spoon or a small palette knife, leaving the puffed border intact.
5.
Return the pastry to the oven for a further 5–10 minutes, until the base and border are crisp and deeply golden. Transfer to a wire rack and leave to cool completely.
6.
While the pastry is cooling, gently mix the mascarpone, crème fraîche, ground pistachios, icing sugar, vanilla, lemon zest and a very small pinch of sea salt. Mix only until smooth; overworking mascarpone can make it loose.
7.
Once the pastry is completely cool, spread the pistachio mascarpone evenly over the centre, keeping it inside the raised pastry border.
8.
Spoon the greengage jam generously over the mascarpone. Ripple it lightly across the surface, leaving some of the pale pistachio cream visible rather than mixing the two together completely.
9.
Scatter over the vivid green pistachio slivers and finish with a light dusting of icing sugar. Serve immediately, or chill briefly before serving with crème fraîche or softly whipped cream.
Allow the pastry to cool completely before adding the mascarpone filling. Even a little residual warmth can soften the filling and make the crisp pastry lose its texture. Don’t be timid with the jam: generous, distinct spoonfuls ensure that the greengage remains the defining flavour of the tart.
What Is Cambridge Gage Jam?
Cambridge Gage is a traditional greengage variety prized for its sweet, aromatic fruit. Unlike a dark plum jam, greengage jam has a delicate golden-green colour and a softer flavour, with honeyed stone-fruit sweetness, gentle floral notes and fresh natural acidity.
At The Artisan Kitchen, our seasonal Greengage Jam is handmade in small batches with Cambridge gages grown organically in a traditional Gloucestershire orchard. Because greengages have a relatively short season, the jam is produced as a limited seasonal preserve when the fruit is available.
Discover more about
Gloucestershire’s rare and heritage plum varieties
.
Greengage Tart Questions
Do I Bake the Mascarpone Filling?
No. The puff pastry is baked on its own and allowed to cool completely. The pistachio mascarpone and greengage jam are then added to the cooled pastry case. This gives the tart its contrast between crisp pastry and cool, creamy filling.
Can You Use Greengage Jam in a Tart?
Yes. Greengage jam works beautifully in pastry tarts, particularly with pistachio, almond, vanilla, lemon and soft creamy cheeses. Adding it after baking preserves its fresh fruit character and glossy appearance.
What Flavours Go Well with Greengage?
Pistachio, almond, vanilla, lemon, elderflower, mascarpone and crème fraîche all pair beautifully with greengage. The fruit also works well with soft goat’s cheese when used in savoury dishes.
What Is the Difference Between Greengage Jam and Plum Jam?
Greengages are a type of plum, but their flavour is usually sweeter, softer and more perfumed than many conventional plum varieties. Greengage jam therefore tends to have a delicate honeyed character rather than the deeper, sharper flavour associated with fruits such as damsons.
Can I Make the Tart in Advance?
The pastry case can be baked several hours ahead and kept at room temperature once cool. For the crispest result, add the pistachio mascarpone and greengage jam shortly before serving. Once assembled, keep the tart refrigerated and enjoy it on the same day.
The Artisan Kitchen Greengage Jam
A limited seasonal jam handmade with organically grown Cambridge gages from a traditional Gloucestershire orchard.
Chef Sarah Churchill
Sarah Churchill is the chef and founder of The Artisan Kitchen. She has worked professionally with seasonal ingredients throughout her career and has been creating handmade, award-winning jams and marmalades in Gloucestershire since 2011.
