Pistachio Frangipane Tart Recipe
Tender pistachio crust filled with Pistachio cream.
Servings 10 people
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.