Name: Pistachio and Raspberry Frangipane Tart
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: French
Ingredients: 1 1/2 cups all-purpose flour; 1/3 cup plus 1 tablespoon powdered sugar; 1/4 teaspoon salt; 8 tablespoons unsalted butter; 1 large egg yolk; 1 to 2 tablespoons ice water; 1/2 cup plus 1 tablespoon unsalted butter, softened; 1/2 cup plus 2 tablespoons granulated sugar; 1 1/4 cups finely ground pistachios; 2 eggs; 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract; 1/8 teaspoon almond extract; Pinch of salt; 1/4 cup all-purpose flour; 50 grams all-purpose flour; 1 tablespoon sugar; Pinch of salt; 30 grams cold unsalted butter, cubed; 2 tablespoons ground pistachios; 1 cup raspberries; Powdered sugar, for dusting

Jump to Recipe·Print Recipe

I’ve always loved the combination of nuts and berries in desserts, and this Pistachio and Raspberry Frangipane Tart is one of my favorites. It has a tender, buttery tart shell, a rich and nutty pistachio frangipane, juicy raspberries, and a delicate pistachio streusel on top that makes it look like it came straight from a bakery.

Pistachio and Raspberry Frangipane Tart

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour

⅓ cup plus 1 tablespoon powdered sugar

¼ teaspoon salt

8 tablespoons unsalted butter

1 large egg yolk

1 to 2 tablespoons ice water

½ cup plus 1 tablespoon unsalted butter, softened

½ cup plus 2 tablespoons granulated sugar

1 ¼ cups finely ground pistachios

2 eggs

½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract

⅛ teaspoon almond extract

Pinch of salt

¼ cup all-purpose flour

50 grams all-purpose flour

1 tablespoon sugar

Pinch of salt

30 grams cold unsalted butter, cubed

2 tablespoons ground pistachios

1 cup raspberries

Powdered sugar, for dusting

Directions

I start by making the tart dough. I combine the flour, powdered sugar, salt, and butter in a food processor until crumbly. Then I add the egg yolk and ice water, pulsing until the dough comes together. I chill the dough for an hour.

Then I roll the chilled dough into an 11-inch circle and fit it into a 9-inch tart pan, trimming the edges and pricking the bottom. I freeze it for another hour.

I preheat the oven to 350°F and blind-bake the tart shell with parchment and pie weights for 15 minutes, then let it cool slightly.

While the tart shell cools, I make the pistachio streusel by mixing flour, sugar, and salt, rubbing in the cold butter, and folding in ground pistachios. I chill this until needed.

For the frangipane, I beat softened butter with sugar and vanilla until fluffy, then add the eggs one at a time. I stir in the ground pistachios, flour, salt, and almond extract until smooth.

Next I spread the frangipane into the tart shell, scatter the raspberries on top, and sprinkle with the pistachio streusel.

I bake the tart for 30–35 minutes until set and lightly golden, then let it cool completely before dusting with powdered sugar.

Servings and timing

Prep Time: 30 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 20 minutes

Servings: 8

Calories: 430 kcal per serving

Variations

I sometimes switch up the berries depending on the season. Blueberries or blackberries work beautifully too. If I want a more indulgent version, I drizzle a little white chocolate over the top after baking. For a nut-free option, I swap the pistachios with almond meal, though I always miss that pistachio flavor.

Storage/Reheating

I store this tart in an airtight container in the fridge for up to 3 days. I prefer it chilled, but I’ll let slices sit at room temperature for 20 minutes before serving to soften slightly. I don’t recommend reheating it in the oven, as the frangipane texture is best enjoyed cold or at room temperature.

FAQs

Can I make the tart shell ahead of time?

Yes, I often make the tart shell a day ahead. I wrap it tightly in plastic wrap and keep it in the fridge. It actually holds its shape better when chilled before baking.

Can I use frozen raspberries?

I usually use fresh raspberries, but frozen ones work in a pinch. I just thaw and drain them first to avoid excess moisture in the tart.

How do I store leftovers?

I keep leftovers in an airtight container in the fridge for up to 3 days. I don’t freeze this tart because the raspberries can become mushy.

Can I make this tart gluten-free?

I can substitute the all-purpose flour in the shell and frangipane with a 1:1 gluten-free flour blend. It changes the texture slightly but still tastes delicious.

How do I prevent the tart from sinking in the middle?

I make sure the tart shell is blind-baked and cooled slightly before adding the frangipane. Also, I avoid overmixing the frangipane once the eggs are added.

Conclusion

This Pistachio and Raspberry Frangipane Tart has become one of my go-to desserts for entertaining and weekend baking alike. I love the combination of nutty frangipane, fresh raspberries, and buttery crust, and the pistachio streusel adds a final touch that makes it feel like a bakery-style treat. I always feel proud serving it, and it never fails to impress.

📖 Recipe:

Pistachio and Raspberry Frangipane Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour 20 minutes
Yield: 8 servings
Diet: Vegetarian

Print Recipe

Description

A luxurious tart with a buttery shell, nutty pistachio frangipane, fresh raspberries, and a crunchy pistachio streusel topping.

Instructions

Combine flour, powdered sugar, salt, and butter in a food processor until crumbly. Add egg yolk and ice water, pulsing until dough forms. Chill for 1 hour.
Roll dough into an 11-inch circle and fit into a 9-inch tart pan, trim edges, prick the bottom, and freeze for 1 hour.
Preheat oven to 350°F. Blind-bake tart shell with parchment and pie weights for 15 minutes. Cool slightly.
Make pistachio streusel by mixing flour, sugar, and salt, rubbing in cold butter, then fold in ground pistachios. Chill until needed.
For frangipane, beat softened butter with sugar and vanilla until fluffy. Add eggs one at a time, then stir in ground pistachios, flour, salt, and almond extract until smooth.
Spread frangipane into tart shell, scatter raspberries on top, and sprinkle with pistachio streusel.
Bake tart for 30–35 minutes until set and lightly golden. Cool completely and dust with powdered sugar before serving.