Welcome to my kitchen! Today, I’m so excited to share one of my absolute favorite recipes with you: a gorgeous Raspberry Pistachio Frangipane Tart. This tart is a showstopper that’s surprisingly easy to make, and I know you’re going to love it.
Why You Will Love This Recipe
This Raspberry Pistachio Frangipane Tart is special because it’s a perfect balance of flavors and textures. The buttery, crisp tart shell gives way to a soft, almondy frangipane filling studded with crunchy pistachios and bursts of tart raspberry flavor. It looks incredibly impressive, but the steps are simple enough for even a beginner baker. It’s also a great make-ahead dessert, perfect for entertaining or any special occasion. The combination of sweet, nutty, and fruity notes makes it completely irresistible. This tart is sure to impress your friends and family with its beautiful presentation and delicious taste.
Ingredients
For the Tart Crust:
- 1 1/4 cups (150g) all-purpose flour
- 1/2 cup (60g) powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (113g) cold unsalted butter, cut into cubes
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Frangipane Filling:
- 1 cup (100g) ground almonds (almond flour)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 2 large eggs
- 1/4 teaspoon almond extract
- 1/2 cup (60g) shelled pistachios, roughly chopped
- 1 cup fresh raspberries
Step-by-Step Instructions
1. Make the Tart Crust
In a large bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Be sure to keep the ingredients cold so the crust becomes flaky.
2. Add Egg and Water
In a separate small bowl, whisk the egg yolk with 2 tablespoons of ice water. Pour this mixture into the flour mixture. Mix until the dough just comes together. If needed, add the remaining tablespoon of ice water.
3. Chill the Dough
Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps prevent the dough from shrinking during baking.
4. Roll Out the Dough
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan.
5. Trim and Prick the Crust
Trim any excess dough from the edges of the tart pan. Use a fork to prick the bottom of the crust several times. This prevents the crust from puffing up during baking.
6. Blind Bake the Crust
Line the tart crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden.
7. Prepare the Frangipane Filling
While the crust is baking, make the frangipane filling. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
8. Add Almond Flour and Eggs
Add the ground almonds (almond flour) and almond extract to the butter mixture. Mix until well combined. Beat in the eggs one at a time, mixing well after each addition.
9. Assemble the Tart
Spread the frangipane filling evenly over the pre-baked tart crust. Sprinkle the chopped pistachios over the frangipane.
10. Add Raspberries
Gently press the fresh raspberries into the frangipane filling. Be sure to space the raspberries evenly across the tart.
11. Bake the Tart
Bake the Raspberry Pistachio Frangipane Tart in the preheated oven for 30-35 minutes, or until the frangipane is golden brown and set.
12. Cool and Serve
Let the tart cool completely in the pan before removing it. This will help the frangipane set properly. Once cooled, carefully remove the tart from the pan.
Serving Suggestions
The Raspberry Pistachio Frangipane Tart is delicious on its own, but it can also be paired with a dollop of whipped cream or a scoop of vanilla ice cream. The cool creaminess complements the warm, nutty flavors of the tart beautifully.
For a more elegant presentation, dust the tart with powdered sugar or drizzle it with a simple glaze made from powdered sugar and a touch of lemon juice. Fresh mint leaves also add a pop of color.
This tart is perfect for any occasion, from a casual brunch to a fancy dinner party. It’s especially well-suited for spring and summer gatherings, when fresh raspberries are in season. The combination of flavors and textures makes it a crowd-pleaser that’s sure to impress.
Storage and Reheating
To store the Raspberry Pistachio Frangipane Tart, cover it loosely with plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 3 days.
For the best flavor and texture, allow the tart to come to room temperature before serving. If you want to warm it up, you can gently reheat it in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until it is slightly warm. You can also microwave individual slices for a few seconds, but be careful not to overheat.
Key Details
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 40-45 minutes
- Servings: 8-10
- Equipment:
- 9-inch tart pan with removable bottom
- Pastry blender or food processor
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Raspberry Pistachio Frangipane Tart
Ingredients
- For the Tart Crust:
- 1 1/4 cups 150g all-purpose flour
- 1/2 cup 60g powdered sugar
- 1/4 teaspoon salt
- 1/2 cup 113g cold unsalted butter, cut into cubes
- 1 large egg yolk
- 2-3 tablespoons ice water
- For the Frangipane Filling:
- 1 cup 100g ground almonds (almond flour)
- 1/2 cup 100g granulated sugar
- 1/2 cup 113g unsalted butter, softened
- 2 large eggs
- 1/4 teaspoon almond extract
- 1/2 cup 60g shelled pistachios, roughly chopped
- 1 cup fresh raspberries
Instructions
- In a large bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- In a separate small bowl, whisk the egg yolk with 2 tablespoons of ice water. Pour this mixture into the flour mixture. Mix until the dough just comes together. If needed, add the remaining tablespoon of ice water.
- Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan.
- Trim any excess dough from the edges of the tart pan. Use a fork to prick the bottom of the crust several times.
- Line the tart crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden.
- While the crust is baking, make the frangipane filling. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the ground almonds (almond flour) and almond extract to the butter mixture. Mix until well combined. Beat in the eggs one at a time, mixing well after each addition.
- Spread the frangipane filling evenly over the pre-baked tart crust. Sprinkle the chopped pistachios over the frangipane.
- Gently press the fresh raspberries into the frangipane filling.
- Bake the Raspberry Pistachio Frangipane Tart in the preheated oven for 30-35 minutes, or until the frangipane is golden brown and set.
- Let the tart cool completely in the pan before removing it.