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This stunning tart combines tart raspberries with crunchy pistachios in a luxurious frangipane base. The flaky pastry shell holds a creamy, nutty filling that perfectly showcases summer berries. Every mouthful mixes rich nuttiness with pops of bright fruit flavor, making this dessert a standout choice when you want to impress your guests.
My family always gets excited when I bring this tart to our get-togethers. It's so good that my dessert-avoiding sister always asks for another piece of this particular treat.
Key Ingredients
- Shelled unsalted pistachios: They give the best taste and gorgeous green color. Go for bright, evenly colored nuts
- All purpose flour: Needs exact measuring for the right crust feel. Weighing works better than cup measures
- Soft unsalted butter: Make sure it's sitting out at room temp so it mixes well in both parts of the tart
Baking Steps
- Get Your Crust Ready:
- Mix flour and butter in quick pulses until you see small crumbs. Slowly add egg yolk and cold water until it barely sticks together. Let it rest in the fridge before you roll it out.
- Whip Up The Filling:
- Grind pistachios really fine. Beat them with sugar and butter until fluffy. Drop in eggs one by one, mixing well each time. Gently stir in cream and extract for a smooth mix.
- Put It All Together:
- Flatten dough to fit your pan, pushing gently into the sides. Pour in your pistachio mix evenly. Set raspberries on top in whatever pattern you like. Bake until the middle sets but stays soft.
- Make It Look Amazing:
- Let it cool all the way down. Top with extra berries and chopped nuts. Use a warmed knife for clean slices.
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I first tried frangipane when my grandma made her almond version. Switching to pistachios became our family's own special recipe, and it's been part of so many happy moments around our table.
Tasty Pairing Suggestions
Serve each piece with some fluffy whipped cream or a scoop of vanilla ice cream. A little honey drizzle and mint leaves makes it extra fancy. It's also great for morning meals with strong coffee or some Earl Grey.
Easy Swaps
Try using almonds or hazelnuts instead of pistachios if you want. Switch up the fruit with fresh figs, cooked pears, or peaches and plums. Chocolate fans can mix dark chocolate pieces into the filling for a different twist.
Keeping It Fresh
The tart stays good on your counter for two days if you cover it loosely. Pop it in the fridge for up to five days if you need longer. Warm it slightly before eating for the best taste and texture.
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I've tweaked this recipe over many years and found it brings together old-school French baking with new exciting flavors. All the careful work pays off when I see how happy people are eating this tart.
Frequently Asked Questions
- → Can I prepare this tart in advance?
- Sure! You can make it a day before and refrigerate. Just wait to add the raspberries until right before serving for the best look.
- → What’s a good replacement for pistachio extract?
- Try almond extract for a close match, or vanilla extract for a sweeter twist.
- → How can I check if the tart has finished baking?
- When the filling sets and turns golden on top, your tart is ready. This will usually take about 45 minutes at 350°F (180°C).
- → Can I freeze the tart ahead of time?
- The tart crust with frangipane freezes well for up to a month. Wait to add raspberries until after it’s thawed for the best taste.
- → What should I do if the crust rips while rolling?
- It’s no big deal! Patch up any tears by pressing the dough into the pan. Once filled and baked, no one will notice.