This pistachio frangipane tart is an elegant dessert, bursting with pistachio flavor, texture and vibrant color.
The tart has a tender, buttery pistachio shortbread crust, a thick layer of pistachio frangipane cream, and—if you like—an optional light pistachio whipped cream on top.
It’s a dessert worth planning ahead for: impressive to serve and uniquely satisfying to eat.
What You Need
- Pistachio ShortCrust. Make this ahead; it needs at least one hour of chilling before rolling.
- Pistachio Frangipane. A straightforward filling you can prepare in about 10 minutes.
- Topping options: fresh halved cherries, strawberries, or apricots. Optional, but they add flavor and a bright color contrast. You can bake the fruit with the tart or add fresh fruit just before serving.
Make It
The full step-by-step recipe is in the recipe card below. Here are pro tips and visuals to help you get the best results.
Shape and Par-bake the Crust
Because the dough is rich in pistachios it can tear easily. Roll the dough between two pieces of parchment paper, or roll it on a single sheet and lift it into the pan using the paper. This makes transferring much easier.
After par-baking, remove the weights 10–15 minutes after it comes out of the oven to reduce shrinking, then let the shell cool and set before filling.
Fill And Bake
Spoon the pistachio frangipane into the par-baked shell and spread it evenly. If using fruit, arrange a single layer on top with gaps between pieces so the filling can set and brown evenly.
Place the tart on a cookie sheet lined with parchment to help distribute oven heat more evenly while baking.
Yields
Makes one 8-inch tart (or a thinner 9-inch tart). Serves about 8–10 slices depending on portions.
Store
Keep at room temperature up to three days, or refrigerate for up to one week. To reheat, warm in a 280°F (140°C) oven for about 10 minutes.
To freeze: wrap the tart in its pan tightly with plastic wrap, add a layer of aluminum foil, and place in a plastic bag. Freeze up to 10 weeks. Thaw overnight in the refrigerator or on the counter. If freezing, avoid baking with fresh fruit; top with whole shelled pistachios instead.
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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, or halved apricots (optional)
Instructions
Roll and par-bake the crust
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Roll the crust on a large piece of parchment (or between two sheets) to a 9.5-inch circle, dusting lightly with flour as needed.
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Lift the crust with the parchment and press into an 8-inch greased tart pan with a removable bottom. Trim excess with a sharp knife.
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Chill the shell in the refrigerator while the oven heats to 375°F (190°C).
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Prick the crust with a fork, line with greased parchment (greased side down), and fill with pie weights or dried beans.
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Place the shell on a cookie sheet and bake on the second rack for 15 minutes.
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Remove from the oven and keep the weights in for 15–20 minutes to cool before removing them.
Fill and Bake
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Preheat oven to 350°F (175°C).
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Fill the shell about 3/4 full with pistachio frangipane. If adding fruit, arrange a single layer with gaps between pieces so the filling can brown properly.
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Place the tart on a cookie sheet and bake on the middle rack for 40–45 minutes, until the frangipane is puffed and the crust is lightly golden.
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Remove from the oven and let the tart cool 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 280°F oven for about 10 minutes.
- To freeze: wrap the tart tightly in plastic wrap and aluminum foil and freeze for up to two months. Thaw in the refrigerator before serving. If freezing, avoid baking with fresh fruit—use shelled pistachios as a topping instead.