Description
A stunning tart with a flaky crust, rich pistachio frangipane filling, and juicy raspberries glazed in apricot jam. Perfect for a special dessert or brunch centerpiece.
Ingredients
- All-purpose flour: 1 1/4 cups – Forms the base of a sturdy yet tender crust
- Unsalted butter: 1/2 cup, cold and cubed – Creates a flaky, buttery pastry
- Powdered sugar: 1/4 cup – Sweetens the tart crust subtly
- Egg yolk: 1 – Helps bind the crust together
- Ice water: 2-3 tablespoons – Adds just enough moisture to bring the dough together
- Shelled pistachios: 3/4 cup – Ground into the frangipane for a nutty richness
- Granulated sugar: 1/2 cup – Sweetens the frangipane perfectly
- Unsalted butter: 6 tablespoons, softened – Creates a creamy frangipane base
- Large egg: 1 – Binds the filling and adds richness
- All-purpose flour: 2 tablespoons – Thickens the frangipane gently
- Vanilla extract: 1 teaspoon – Adds warmth and depth to the flavor
- Fresh raspberries: 1 1/2 cups – Juicy, tart bursts of flavor to balance the sweetness
- Apricot jam: 2 tablespoons – For brushing over the tart to give a shiny finish
Instructions
- Preheat Your Equipment: Preheat your oven to 350°F (175°C). Set a rack in the middle of the oven.
- Combine Ingredients: In a food processor, combine flour, powdered sugar, and butter. Pulse until crumbly. Add egg yolk and ice water, pulsing just until a dough forms. Wrap and chill for 30 minutes.
- Prepare Your Cooking Vessel: Roll out the chilled dough and press it into a 9-inch tart pan. Trim excess and prick the base with a fork. Chill again for 10 minutes, then blind bake for 15 minutes. Remove weights and bake for 5 more minutes until golden.
- Assemble the Dish: In the same food processor, blend pistachios and sugar until fine. Add softened butter, egg, flour, and vanilla. Blend until smooth. Spread frangipane into the tart shell, then top with fresh raspberries.
- Cook to Perfection: Bake for 30–35 minutes until the filling is puffed and golden. Check the edges and cover with foil if browning too quickly.
- Finishing Touches: While the tart is still warm, brush the raspberries gently with warmed apricot jam for a beautiful shine.
- Serve and Enjoy: Let the tart cool completely before slicing. Serve with a dollop of whipped cream or enjoy it just as it is.
Notes
- Chill your tart dough before baking to prevent shrinkage.
- Toast pistachios lightly before grinding for better flavor.
- Use a serrated knife to cut through the berries cleanly.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 18g
- Sodium: 40mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
Keywords: Raspberry tart, Pistachio frangipane, French tart, Elegant dessert, Fruit tart recipe