Name: Raspberry Pistachio Frangipane Tart Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 1 ¼ cup (155g) all purpose flour; ½ tsp salt; ¼ cup (50g) sugar; ½ cup (125g) unsalted butter, cold and cut in small cubes; 2 egg yolks; 50g unsalted pistachios, shelled and ground; 20g unsalted pistachios, shelled and coarsely chopped; 4 large egg yolks; ½ cup (100g) sugar; 120g ground almonds; 200ml Heavy Cream (+35%MF); 1 tsp Pistachio extract (or Almond extract); 350g fresh raspberries

If you’re looking for a dessert that perfectly balances nutty richness with bright, juicy fruit, this Raspberry Pistachio Frangipane Tart Recipe is exactly what your kitchen needs. Picture a buttery, crumbly pâte sablée crust filled with a lush pistachio frangipane — that creamy, almond-inspired filling — and topped with vibrant, fresh raspberries that burst with every bite. Each element complements the others so beautifully, resulting in a tart that’s elegant enough for special occasions but simple enough to make any day feel extraordinary. I can’t wait to share all the details so you can bring this delightful treat to your table.

Ingredients You’ll Need

A clear glass bowl filled with a single layer of shelled pistachios, showing varying shades of green, yellow, and purple on a white marbled surface. The pistachios have rough and smooth textures, with some nuts partially opened to reveal their inner soft green, while others remain closed with a matte and slightly wrinkled outer shell. The light highlights the pistachios' colors and the transparency of the glass bowl. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for the Raspberry Pistachio Frangipane Tart Recipe is a joy because each one is straightforward yet so essential. The combination of nuts, berries, fresh cream, and buttery pastry creates layers of flavor and texture that work in perfect harmony.

All-purpose flour (1 ¼ cup / 155g): Provides the base structure for the pâte sablée crust, lending that tender crumb we love.
Salt (½ tsp): Just a pinch brightens the flavors and balances sweetness.
Sugar (¼ cup / 50g): Adds sweetness to the crust while enhancing browning during baking.
Unsalted butter, cold and cubed (½ cup / 125g): Creates that irresistible flaky texture in the crust.
Egg yolks (2 for crust + 4 for frangipane): Help bind and enrich both the pâte sablée and the luscious frangipane filling.
Unsalted pistachios, shelled and ground (50g + 20g coarsely chopped): The star nuts that give this tart its distinctive flavor and delightful crunch as a garnish.
Sugar (½ cup / 100g) for frangipane: Sweetens the nutty custard filling perfectly.
Ground almonds (120g): Adds depth to the frangipane while maintaining that classic almond cream texture.
Heavy cream (200ml, 35% milk fat or higher): Brings richness and smoothness to the pistachio frangipane.
Pistachio extract (1 tsp, or almond extract): Enhances the nutty, aromatic profile of the filling.
Fresh raspberries (350g): Provides a fresh, tart contrast that makes the whole dessert shine.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Raspberry Pistachio Frangipane Tart Recipe

Step 1: Prepare the Pâte sablée

Start by combining the all-purpose flour, salt, and sugar in a large bowl. Add the cold, cubed butter and gently rub it between your palms or fingertips. You want to achieve a crumbly sandy texture with visible pea-sized butter pieces — this little trick makes the crust flaky and tender. Once that’s ready, add in the two egg yolks and bring everything together into a smooth dough ball. Wrap it tightly in plastic film and pop it into the fridge to chill for 30 minutes. This rest helps relax the gluten, making the dough easier to roll out later.

Step 2: Make the Pistachio Frangipane Filling

While your dough chills, whisk together the ground pistachios, four egg yolks, sugar, ground almonds, heavy cream, and pistachio extract (or almond extract if you prefer). Aim for a smooth, creamy consistency — this rich frangipane is the heart of the tart and packs that irresistible nutty flavor that defines the Raspberry Pistachio Frangipane Tart Recipe.

Step 3: Prepare and Bake the Tart Shell

Preheat your oven to 350°F (180°C) and position the rack in the middle. After chilling, roll out your pâte sablée dough between two large parchment sheets to about 5mm (0.2 inch) thickness. Line your pie dish carefully with the dough — don’t worry if it tears, simply patch it together gently and press the seams closed. Trim around the edges for a clean finish and prick the bottom of the crust evenly with a fork to prevent bubbling during baking.

Step 4: Fill and Bake the Tart

Pour the pistachio frangipane into the prepared crust and smooth the top with the back of a spoon. Slide the tart into the oven and bake for about 45 minutes, or until the filling is set and golden on top. Remove and let cool on a wire rack for about an hour — this resting ensures the filling firms up beautifully before topping with raspberries.

Step 5: Assemble and Finish Your Tart

Once cooled, rinse and gently pat dry the fresh raspberries. Starting from the center, arrange them hole-side down, working your way outwards and packing them tightly so they form a striking, jewel-like layer on top of the frangipane. Finally, sprinkle the tart with the coarsely chopped pistachios reserved earlier for a delightful crunch and extra nutty aroma. Your Raspberry Pistachio Frangipane Tart Recipe is ready to dazzle!

How to Serve Raspberry Pistachio Frangipane Tart Recipe

A round tart on a white plate sits on a red and white checkered cloth over a rustic wooden surface. The tart has a light brown crust visible on its edges, filled with a layer of bright red raspberries closely packed in neat rows covering the entire top. Small green pistachio bits are scattered lightly over the raspberries, adding color contrast. In front of the tart, a silver serving spoon rests, positioned diagonally. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the visual appeal and flavor by dusting a little powdered sugar over the tart right before serving. For an extra touch, drizzle some honey or a pistachio-infused glaze on top to boost sweetness and shine. Fresh mint leaves also make a lovely fresh accent to complement the raspberries.

Side Dishes

This tart pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. The creamy cold side balances the tart’s rich nuttiness and bright berry notes. For a lighter option, a simple cup of hot, strong coffee or delicate herbal tea serves as a perfect palate cleanser.

Creative Ways to Present

For a more decadent presentation, serve individual slices topped with edible flowers and some finely chopped pistachios. You could also assemble mini tarts using the same Raspberry Pistachio Frangipane Tart Recipe to impress your guests at parties or afternoon teas. Another fun idea is to create a tart platter with alternating raspberry placement colors or other seasonal berries for a colorful twist.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which might be rare), cover the tart tightly with plastic wrap and refrigerate. It will keep well for up to three days in the fridge, maintaining the crunch of the crust and freshness of the raspberries.

Freezing

You can freeze the tart before adding fresh raspberries. Wrap it well in plastic and foil, then freeze for up to one month. When ready to serve, thaw overnight in the refrigerator and add fresh raspberries just before serving to maintain their bright texture and flavor.

Reheating

To warm slices of this tart, pop them in a low oven (about 300°F / 150°C) for 5–7 minutes until just heated through. Avoid microwaving as it can soften the crust too much and affect the texture of the pistachio frangipane.

FAQs

Can I make the crust in advance?

Absolutely! The pâte sablée dough can be made and refrigerated for up to 2 days or frozen for a month before rolling out and baking. This makes the Raspberry Pistachio Frangipane Tart Recipe perfect for preparing ahead.

What if I can’t find pistachio extract?

No worries — almond extract is a fantastic substitute that complements the nutty frangipane beautifully without overpowering the raspberry topping.

Can I use frozen raspberries?

Fresh raspberries are best for presentation and texture, but if needed, carefully thaw frozen raspberries and drain excess juice before arranging them on your tart.

Is there a vegan alternative for this tart?

This recipe relies on butter, eggs, and cream for its classic textures. For a vegan twist, you could experiment with plant-based butters, flax eggs, and coconut cream, but results will differ from the traditional Raspberry Pistachio Frangipane Tart Recipe.

How do I know when the frangipane filling is done baking?

The filling should be set and lightly golden on top. It will feel firm to the touch but still slightly tender inside; it will also pull away a bit from the crust edges, indicating it’s perfectly baked.

Final Thoughts

This Raspberry Pistachio Frangipane Tart Recipe is one of those desserts that feels luxurious yet approachable, filled with layers of flavor that bring joy in every bite. It’s a fantastic way to celebrate fresh raspberries and indulge in the rich nuttiness of pistachios. Whether you’re baking for family, friends, or simply treating yourself, this tart is sure to impress and satisfy. Dive in and enjoy every moment of making and sharing this beautiful dessert!

Raspberry Pistachio Frangipane Tart Recipe

Ingredients You’ll Need