Raspberry Pistachio Frangipane Tart
Nothing screams mid-Summer louder than a vibrant Raspberry Tart, don’t you agree? And this couldn’t be any truer in France where you’ll find Classic Raspberry Tarts with Crème Patissiere (vanilla cream) grazing most French bakery stalls all throughout the Summer. Inspired by the latter, today’s dessert includes a layer of pistachio Frangipane instead of the classic Crème Patissiere. The creamy pistachio and almond filling (pistachio frangipane) brings richness and nuttiness that makes it a perfect canvas for fresh, seasonal raspberries. I often say it, but this dessert is far more…
- Prep time
- 45 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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+ 20 g 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
Instructions
- 1
Step 1 – Prepare the Pâte sablée – In a large bowl, combine the all-purpose flour, salt and sugar. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible. Add the egg yolks and combine until the dough comes together into a ball. Wrap in plastic film and chill for 30 minutes.
- 2
Step 2 – Make the Pistachio Frangipane – In a large mixing bowl, whisk together 50g of ground pistachios with the egg yolks, sugar, ground almonds, heavy cream and pistachio extract (or almond extract), until homogeneous and creamy. Set aside.
- 3
Pre-heat your oven to 350F(180C) with a rack in the middle.
- 4
Take the Pâte sablée of the fridge. Place it between two large sheets of parchment paper and roll it out to a 5mm (0.2inch) thickness. Line the pie dish bottom and sides with crust – don’t worry if the crust tears, you can easily patch it together and press to seal. Trim the edges all around and poke the bottom evenly with a fork.
- 5
Pour the frangipane into the pie crust and use the back of a spoon to smooth the top. Bake for 45 minutes, until the filling is set and golden on top. Transfer to a cooling rack and cool for 1 hour.
- 6
Step 3 - Assemble the tart – Rinse and gently pat dry the fresh raspberries. Place them on top of the filling to cover the entirety of the tart. Start by placing a raspberry (hole-side down) in the center and work your way around, making sure the raspberries are aligned nice and tight. For serving, sprinkle with the 20g of coarsely chopped pistachios that you set aside earlier. Enjoy!