Sammy’s almond and stone fruit frangipane was the first tart I ever baked, and the pairing was so beautiful I made it twice that same week. So when I came home from a recent trip to Paris with pistachios, a frangipane tart was the first thing I wanted to make. A pâte sucrée crust holds the pistachio cream — vanilla bean and a touch of almond extract folded in — and is scattered with raspberries and a nutty streusel before baking. Serve with a dusting of powdered sugar and whipped cream alongside.
The crust is partially baked before filling. It keeps the base crisp beneath the frangipane, especially once the fruit releases its juices.
I’ve paired this tart with raspberries, but strawberries in early summer, plums later on, or even figs at their peak all work beautifully.
Pistachio & Raspberry Frangipane Tart
Description
Adapted from Thali Ho
Ingredients
Tart Dough
1 1/2 cup (180g) all purpose flour
1/3 cup + 1 tbsp (50g) powdered sugar
1/4 tsp salt
8 tbsp (115 g) unsalted butter
1 large egg yolk
1-2 tablespoons iced water
Pistachio Frangipane
1/2 cup + 1 tbsp (125 g) unsalted butter, at room temperature
1/2 cup + 2 tbsp (125 g) sugar
1 1/4 cup (165 g) ground pistachio
2 eggs, at room temperature
1/2 tsp vanilla bean paste or 1 tsp extract
1/8 tsp of almond extract- optional
a pinch of salt
1/4 cup (30 g) all-purpose flour
Streusel
50 grams flour
1 tbsp sugar
A pinch of salt
30 grams butter , cold and cubbed
2 tbsp ground pistachio
1 cup raspberries
Powdered sugar for dusting
Instructions
Make the Tart Dough
- To make the pastry, place the flour, sugar, salt, and butter into the bowl of a food processor. Process until the mixture forms that of a coarse meal, about 20 to 30 seconds. Add in the egg yolk and water. Pulse, until the mixture is just beginning to come together and forms a soft dough ball around the base of the blade, 20 to 30 more seconds. Place the ball of dough onto a sheet of plastic wrap, then, flatten into a rough disc shape. Cover and chill for at least an hour.
- Roll out the tart dough
Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly. On a lightly floured surface, roll out the dough with a rolling pin into an 11-inch circle, then place gently into a fluted tart pan with a removable bottom. Press into the base and into the edges, trimming off the excess dough. With a fork, prick it all over, to prevent the crust from puffing up as it bakes. Freeze for one hour. - Preheat the oven to 350. Place a piece of parchment or foil on top of the crust, covering the edges to prevent them from burning. Fill with pie weights or dried beans. Bake the crust for 15 minutes. Set aside to cool while you prepare the filling.
Make the Pistachio Streusel
- In a small bowl, mix together the flour, sugar, and salt until combined. Add in the butter. Use your fingers to rub the butter into the dry ingredients until fine crumbs form, then, using a slightly greater amount of pressure, squeeze the mixture together until large clumps have formed. Add in the ground pistachios. Store in the fridge until ready to use.
Make the Pistachio Frangipane
- Grind the pistachios finely and set aside.
- Place the butter, sugar and vanilla bean paste into the bowl of a stand mixer fitted with the beater attachment. Beat, on medium speed, until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Set the mixer speed to medium-low. Add in the ground pistachios, flour, salt and almond extract. Beat until just combined, about a minute. Increase the mixer speed back to medium and beat until light and fluffy, 3 minutes more. Set aside for assembly.
Assemble the Tart
- Spread the frangipane evenly over the tart base. Stud the tart with raspberries and sprinkle with strudel. Bake for 30-35 minutes, or until the frangipane is set and the tart is golden. Remove from the oven and let cool on a wire rack before removing from the tin.
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