This pistachio frangipane tart is an elegant dessert and an explosion of pistachio flavor, texture and color.
It is made of a buttery, tender and crumbly Pistachio Shortbread Crust, filled with a thick layer of Pistachio Frangipane Cream, then (optional) topped with some light and Airy Homemade Pistachio Whipped Cream.
This is the type of dessert you plan ahead and serve when you want to impress or indulge in something truly unique.
What You Need
- Pistachio ShortCrust. Plan ahead with this recipe, because it needs at least one hour to chill in the fridge before rolling.
- Pistachio Frangipane. An easy, straight forward recipe you can make in 10 minutes or less.
- Topping options: fresh halved cherries, strawberries, or apricots. This is optional, but adds another layer of flavor and a vibrant contract color. Also, you can choose wether you want to bake the fruit with the tart or top it with fresh fruit as you serve it.
Make It
The complete step-by-step recipe instructions can be found at the bottom of the post in the recipe card, below are my pro-tips and visual instructions for best results.
Shape and Par bake The Crust
Rolling the dough can be a bit tricky, because it is so rich in pistachios, it can tare easily so I will start with saying that you can roll the dough between two pieces of parchment paper, and you can use the bottom paper to lift it, and line in into the pan.
Another pro-tip is to remove the weights about 10-15 minutes after you removed it from the oven, to reduce shrinking. Then allow it to chill for and set before filling and baking.
Fill And Bake
Spread the pistachio Frangipane into the par-baked shell in even layer, this is when you top with the fresh fruit. Make sure to top the cream with one layer of fruit, leaving some space between each piece.
Place the tart over a large piece of cookie pan lined with parchment paper, this is an extra simple step that helps distribute the oven’s heat more evenly.
Yields
This recipe makes one 8-inch tart, or 9-inch tart (thinner) which serves 8–10 slices depending on how generous you are.
Store
At room temperature for up to three days, or refrigerated for up to one week. To reheat: warm in a 280F preheated oven for about 10 minutes.
To freeze: wrap the tart in its pan with plastic wrap, then another layer of aluminum foil, and place in a plastic bag. Freeze for up to 10 weeks. When ready, remove from freezer and place unwrap on your kitchen counter, or in the freezer the night before. Note: if you plan to freeze the tart, avoid from baking it with fresh fruit. Instead, top it with who shelled pistachios.
Pistachio Frangipane Tart Recipe
Ingredients
- 1 8-inch Pistachio crust (1/2 recipe)
- 1 1/2 Cups Pistachio Frangipane
- 1/2 Cup Fresh fruit: halved cherries, berries, halved apricots optional
Instructions
Roll and par-bake the crust
- Roll the crust over a large piece of parchment paper and dust the top and the rolling pin with flour into a 9.5-inch circle, or between two pieces of parchment paper.
- Gently lift the crust using the parchment paper and press the dough into an 8-inch greased tart pan with a removable bottom. Use a sharp knife to trim access dough.
- Place the shell in the refrigerator while you oven warms to 375F.
- Use a fork to prick the crust, then top it with greased parchment paper (greased sides on the crust), and fill with pie weights or dried beans.
- Place the shell over a cookie pan and bake on the second oven rack for 15 minutes.
- Remove from the oven and allow the shell to chill with the weight on for 15-20 minutes before removing them.
Fill and Bake
- Preheat your oven to 350F.
- Fill the shell with the pistachio frangipane (about 3/4 full) then top with the fruit if using. When topping with fruit: do not over crown the top, add one single layer with gaps between the pieces.
- Place the tart over a cookie pan and bake on the middle rack for 40-45 minutes, or until the frangipane is puffed and the crust is lightly golden brown.
- Remove from the oven and let chill and set before serving.
Notes
- Store at room temperature for up to three days, or refrigerated for up to one week. To reheat: warm in a 280F preheated oven for about 10 minutes.
- To freeze: wrap the tart tightly with plastic wrap and aluminum foil and freeze for up to two months.
