I absolutely love this recipe because it perfectly blends the creamy richness of pistachio frangipane with the vibrant burst of fresh raspberries, creating a delicious harmony of flavors. Plus, it’s such a showstopper at gatherings, thanks to its stunning presentation and the satisfying crunch of pistachios on top!
I adore making desserts that strike a balance between sweet and nutty, and my Raspberry Pistachio Frangipane Tart is just that. The buttery crust, made with all-purpose flour and unsalted butter, is the perfect foil for the filling, which is a sumptuous blend of ground pistachios and almond extract.
The fresh raspberries that crown this beautiful tart—not only do they look gorgeous, practically spilling over with juicy goodness, but they also somehow manage to lend a delightful tartness that brings a bright finish to every slice and bite.
Ingredients
Here is the text as requested.
All-purpose flour: Delivers framework, is rich in carbohydrates, and serves as the foundation for the tart.
Butter, unsalted: Adds richness; supports flaky crust; binds ingredients.
Sugar, in its powdered form, offers a sweetness that offsets tartness, includes it in a smooth version that makes it seem like a basic ingredient in a dessert’s texture, and in another form, sugar helps with the moist version.
Pistachios in their shells: Loaded with protein, delivers flavor and crunch, packed with healthy fats.
Seed sugar: Sweetens frangipane, balances raspberry tartness.
Almond extract: Nutty, aromatic flavor—perfect partner for pistachios.
Raspberries: Fresh, zesty, fiber- and vitamin C-rich, vibrant.
Ingredient Quantities
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- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (115g) unsalted butter, chilled and cubed
- 1/4 cup (30g) powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 1–2 tablespoons cold water
- 1/2 cup (65g) shelled pistachios
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) unsalted butter, softened
- 1 large egg
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 1/2 cups (150g) fresh raspberries
- 2 tablespoons pistachios, roughly chopped, for garnish
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Instructions
1. Prepare the Tart Dough:
A food processor is used to mix 1 1/4 cups flour, 1/4 cup powdered sugar, and 1/4 teaspoon salt. To the flour mixture, 1/2 cup of chilled, cubed butter is added, and the processor is turned on until the mixture resembles coarse crumbs. Next, a single egg yolk is mixed in, followed by 1–2 tablespoons of cold water. Pulsing the mixture between additions of water ensures that the dough will form properly. When the mixture holds together, it is removed from the bowl and formed into a disk shape.
2. Chill the Dough:
Shape the dough into a disc, encase in plastic wrap, and chill in the refrigerator for approximately 30 minutes.
3. Preheat the Oven
Your oven should be set to 350°F (175°C) for preheating.
4. Roll and Blind Bake the Tart Shell:
On a slightly floured work surface, roll the chilled dough to fit a 9-inch tart pan. Place the rolled crust in the pan, cutting any excess off the edges. Line the crust with parchment paper and fill it with pie weights. Bake the crust for 15 minutes. Carefully remove the weights and parchment and bake for 5 more minutes. Let cool.
5. Prepare the Pistachio Frangipane: In a food processor, pulse 1/2 cup of pistachios and 1/2 cup of granulated sugar until the mixture is very fine. To the food processor, add 1/4 cup softened butter, 1 egg, 1/4 teaspoon almond extract, and 1/4 teaspoon vanilla extract. Blend until smooth. Add 2 tablespoons flour and pulse just until combined.
6. Assemble the Tart:
The cooled tart shell is spread evenly with the pistachio frangipane.
7. Add the Raspberries:
Spread 1 1/2 cups raspberries over the frangipane layer.
8. Bake the Tart:
Bake the tart in the oven for about 40–45 minutes, or until the frangipane is set and lightly golden.
9. Cool the Tart:
Let the tart cool in the pan on a wire rack.
10. Garnish and Serve:
Before serving, garnish the tart with 2 tablespoons of pistachios. For garnish, I like to use pistachios because they have a nice green color that adds visual appeal. Also, they are crunchy, which is a nice contrast to the texture of the tart.
Equipment Needed
1. Food processor
2. Measuring cups and spoons
3. Plastic wrap
4. Rolling pin
5. 9-inch tart pan
6. Parchment paper
7. Pie weights (dried beans or rice can be substituted)
8. Oven
9. Knife for cutting excess dough
10. Wire cooling rack
FAQ
- Q: Can I use frozen raspberries instead of fresh?Yes, frozen raspberries can be used. Ensure they are thawed and well-drained to avoid any excess moisture in the tart.
- Q: What is the purpose of chilling the butter for the crust?A: To create a flaky crust, do not allow the butter to melt too quickly during baking. Keep it cool.
- Q: Can I substitute another nut for pistachios?B: Of course, you can substitute almonds or hazelnuts, though doing so will alter the flavor profile.
- Q: How should I store the tart after baking?Leftover tart can be stored in the refrigerator for up to three days and in an airtight container.
- Q: Is it okay to skip the almond extract?Almond extract can be omitted if desired; it will alter the flavor slightly, but the tart will still be delicious.
- Q: Can I make this tart ahead of time?Yes, you can prepare both the dough and the frangipane filling a day ahead of time. Then, you can assemble it before you bake it.
Substitutions and Variations
1/2 cup (115g) unsalted butter, chilled and cubed – substitute with 1/2 cup (115g) coconut oil, chilled and cubed
1/4 cup (30g) powdered sugar — substitute with 1/4 cup (30g) superfine sugar
1/2 cup (65g) pistachios, shelled (can substitute with 1/2 cup [65g] almonds or hazelnuts)
1/4 teaspoon almond extract – substitute with 1/4 teaspoon hazelnut extract
1 1/2 cups (150g) fresh raspberries – substitute with 1 1/2 cups (150g) fresh blackberries or blueberries
Pro Tips
1. Keep the Butter Cold: For the tart dough, it’s crucial that your butter stays cold before and during the mixing process. This ensures a flaky crust. You can even chill your flour and food processor blade if you’re in a warm kitchen.
2. Prevent Soggy Bottoms: When blind baking the tart shell, ensure that it’s thoroughly baked by looking for a slight golden hue around the edges. Additionally, you can brush the baked shell with a thin layer of egg white while it’s still warm to add a barrier to moisture.
3. Pulse, Don’t Overmix: When making the pistachio frangipane, be careful not to overmix once you’ve added the flour. Overmixing can cause the final baked filling to be denser than desired.
4. Select Perfect Raspberries: Choose fresh, firm raspberries for the best results. Soft or overly ripe raspberries can release too much juice during baking, which can make the frangipane soggy.
5. Cool Completely: Allow the tart to cool completely on a wire rack before removing it from the pan. This helps the filling to set properly and makes for a cleaner presentation when serving.
Raspberry Pistachio Frangipane Tart Recipe
My favorite Raspberry Pistachio Frangipane Tart Recipe
Equipment Needed:
1. Food processor
2. Measuring cups and spoons
3. Plastic wrap
4. Rolling pin
5. 9-inch tart pan
6. Parchment paper
7. Pie weights (dried beans or rice can be substituted)
8. Oven
9. Knife for cutting excess dough
10. Wire cooling rack
Ingredients:
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- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (115g) unsalted butter, chilled and cubed
- 1/4 cup (30g) powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 1–2 tablespoons cold water
- 1/2 cup (65g) shelled pistachios
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) unsalted butter, softened
- 1 large egg
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 1/2 cups (150g) fresh raspberries
- 2 tablespoons pistachios, roughly chopped, for garnish
“`
Instructions:
1. Prepare the Tart Dough:
A food processor is used to mix 1 1/4 cups flour, 1/4 cup powdered sugar, and 1/4 teaspoon salt. To the flour mixture, 1/2 cup of chilled, cubed butter is added, and the processor is turned on until the mixture resembles coarse crumbs. Next, a single egg yolk is mixed in, followed by 1–2 tablespoons of cold water. Pulsing the mixture between additions of water ensures that the dough will form properly. When the mixture holds together, it is removed from the bowl and formed into a disk shape.
2. Chill the Dough:
Shape the dough into a disc, encase in plastic wrap, and chill in the refrigerator for approximately 30 minutes.
3. Preheat the Oven
Your oven should be set to 350°F (175°C) for preheating.
4. Roll and Blind Bake the Tart Shell:
On a slightly floured work surface, roll the chilled dough to fit a 9-inch tart pan. Place the rolled crust in the pan, cutting any excess off the edges. Line the crust with parchment paper and fill it with pie weights. Bake the crust for 15 minutes. Carefully remove the weights and parchment and bake for 5 more minutes. Let cool.
5. Prepare the Pistachio Frangipane: In a food processor, pulse 1/2 cup of pistachios and 1/2 cup of granulated sugar until the mixture is very fine. To the food processor, add 1/4 cup softened butter, 1 egg, 1/4 teaspoon almond extract, and 1/4 teaspoon vanilla extract. Blend until smooth. Add 2 tablespoons flour and pulse just until combined.
6. Assemble the Tart:
The cooled tart shell is spread evenly with the pistachio frangipane.
7. Add the Raspberries:
Spread 1 1/2 cups raspberries over the frangipane layer.
8. Bake the Tart:
Bake the tart in the oven for about 40–45 minutes, or until the frangipane is set and lightly golden.
9. Cool the Tart:
Let the tart cool in the pan on a wire rack.
10. Garnish and Serve:
Before serving, garnish the tart with 2 tablespoons of pistachios. For garnish, I like to use pistachios because they have a nice green color that adds visual appeal. Also, they are crunchy, which is a nice contrast to the texture of the tart.
