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This gorgeous tart brings together tangy raspberries and crunchy pistachios in a dreamy frangipane base. The crumbly, rich shortcrust holds a smooth pistachio filling that's both nutty and sweet. When you take a bite, you'll get the perfect mix of creamy frangipane and tart berry bursts – it's a showstopper dessert that captures summer's best in every mouthful.
Every time I make this for family get-togethers, everyone goes quiet with that first bite. Even my dessert-avoiding sister always asks if she can take an extra piece home.
Key Ingredients
- Raw unsalted pistachios: They'll give you the boldest taste and prettiest green color. Go for bright, evenly colored nuts with no dark spots
- All purpose flour: Needs exact measuring for the right crust feel. Weighing works better than cup measures
- Good unsalted butter: Let it soften naturally so it blends perfectly in both parts of the tart
Making Your Tart
- Build Your Base:
- Mix flour and butter in quick pulses until you see sandy bits form. Slowly add egg yolk and cold water just until everything sticks. Let it rest in the fridge before you roll it flat.
- Whip Up The Filling:
- Grind pistachios into fine crumbs. Beat with sugar and butter until fluffy and pale. Drop in eggs one by one, mixing well. Stir in cream and extract for a silky mix.
- Put It Together:
- Flatten dough and fit into your tart pan, pushing gently into the edges. Pour pistachio mix inside. Top with fresh raspberries in any pattern you like. Bake until the middle barely jiggles.
- Finish It Off:
- Let it cool all the way down. Sprinkle extra berries and chopped pistachios on top. Use a warm knife for the cleanest slices.
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My grandma used to make almond frangipane when I was little. Switching to pistachios became our family's own special version, and now it shows up at pretty much every holiday dinner.
Tasty Serving Options
Try a slice with some soft whipped cream or a scoop of vanilla ice cream. A little honey drizzle and fresh mint makes it extra fancy. It's also great with strong coffee or a cup of Earl Grey for breakfast or brunch.
Tasty Swaps
Don't have pistachios? Almonds or hazelnuts work great too. You can switch up the fruit – try fresh figs, soft poached pears, or summer peaches. Chocolate fans can mix dark chocolate pieces right into the filling.
Keeping It Fresh
Your tart will stay good on the counter for a couple days if you cover it loosely. Want it to last longer? Pop it in the fridge for up to five days. Just warm it slightly before eating for the best taste and texture.
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I've tweaked this tart so many times over the years, and now it blends old-school French baking with new flavor combos. There's something special about watching people enjoy it that makes all the careful steps worth it.
Frequently Asked Questions
- → Can I prep this tart in advance?
- Sure, up to a day ahead. Keep it chilled, but wait to add raspberries until serving for the freshest look.
- → What if I don’t have pistachio extract?
- Almond extract works well, or swap in vanilla for a softer, sweet flavor.
- → How can I tell when the tart is done?
- Once the filling sets and the top turns golden, usually after around 45 minutes at 350°F (180°C), it’s ready.
- → Is this tart freezer-friendly?
- Yes, you can freeze the baked base with filling for about a month, but add the fruit after thawing for the best results.
- → What should I do if my crust cracks while rolling?
- No problem! Just piece it together in the pan by pressing it gently. The filling will cover any imperfections.