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Raspberry Pistachio Frangipane Tart Recipe

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This Raspberry Pistachio Frangipane Tart is a delightful blend of buttery pâte sablée crust, creamy pistachio frangipane filling, and fresh raspberries. The crunchy pistachio topping adds texture and a nutty finish, creating a sophisticated dessert perfect for any occasion.

Ingredients

For the Pâte sablée

  • 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

For the Pistachio Frangipane

  • 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)

For Topping

  • 350g fresh raspberries

Instructions

  1. Prepare the Pâte sablée: In a large bowl, combine all-purpose flour, salt, and sugar. Add the cold cubed butter and rub between your palms to mix until the mixture has a crumbly, sandy texture with pea-sized bits of butter visible. Add the egg yolks and combine until the dough forms a ball. Wrap the dough in plastic film and chill in the refrigerator for 30 minutes.
  2. Make the Pistachio Frangipane: In a large mixing bowl, whisk together the ground pistachios, egg yolks, sugar, ground almonds, heavy cream, and pistachio or almond extract until smooth and creamy. Set this mixture aside.
  3. Preheat the oven: Heat your oven to 350°F (180°C) with a rack positioned in the middle.
  4. Roll out the dough: Take the chilled pâte sablée and place it between two large sheets of parchment paper. Roll it out evenly to a 5mm (0.2 inch) thickness. Line the bottom and sides of your pie dish with the rolled crust. Patch any tears by pressing the dough together. Trim the edges neatly and prick the bottom evenly with a fork to prevent bubbling.
  5. Add filling and bake: Pour the pistachio frangipane into the prepared crust and use the back of a spoon to smooth the surface. Bake for about 45 minutes, or until the filling is set and golden on top. Once baked, transfer the tart to a cooling rack and allow it to cool for 1 hour.
  6. Assemble the tart: Gently rinse and pat dry the fresh raspberries. Arrange them on top of the cooled tart filling, starting with one raspberry hole-side down in the center, then work your way outward, placing the raspberries closely together in a neat pattern. Finally, sprinkle the coarsely chopped pistachios over the raspberries before serving. Enjoy!

Notes

  • Chilling the dough before rolling is essential to prevent shrinking during baking.
  • Poking holes in the crust helps avoid air bubbles and uneven baking.
  • If pistachio extract is unavailable, almond extract is a good substitute but will slightly change the flavor profile.
  • Use fresh, ripe raspberries for the best tartness and presentation.
  • Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.

Find it online: https://bitezly.com/raspberry-pistachio-frangipane-tart-recipe/