Raspberry & Pistachio Frangipane Tart

Raspberry and Pistachio Frangipane Tart Title

There are some many things that I love about this tart

Raspberries – my favourite berry 🙂
I love nuts Pistachios and Almonds being a couple of my favourites
It’s just like a Bakewell Tart but this one is made with mostly pistachios

Everything about this tart just works, the pastry is delicate and crisp. All of the flavours go so well together, the nuttiness of the frangipane goes well with the tartness of the raspberries, and then you have the small pieces of chopped pistachios to finish it off.

In the recipe below you will be making a bit more pastry than you need for the tart but you can refrigerate the rest or even freeze it. I always find it useful to have pastry on hand as you could make some individual tartlets.

Using a crumpled piece of parchment is better as it will fit into your tin better once filled, I don’t have baking beans I used dried rice as it spreads the weight more evenly.

The reason why I have chosen to use frozen raspberries is because I like to crush them and have small bits of raspberry (the drupelets) scattered throughout the tart.
Baked Tart out of the tin

Raspberry & Pistachio Frangipane Tart

Makes a 12 x 8 1/2 inch Rectangle Tart

Pâte Sucreé (Sweet Pastry) – with Pistachio (Adapted from Edd Kimber)
400g Pastry Flour or Plain Flour
20g Almonds or Ground Almonds
20g Pistachio, ground
80g Icing Sugar
1 Vanilla Bean, seeds scraped out or Vanilla Bean Paste
250g Butter, chilled and cubed
2 Large Egg Yolks
1 tbsp Cold Water

Pistachio Frangipane
150g Butter, at room temperature
150g Caster Sugar
4 Large Eggs, whisked, at room temperature (I had 2 Double Yolkers so I used just them)
80g Ground Almonds
135g Pistachio Paste (Here is my Homemade Pistachio Paste)
30g Plain Flour
1 teaspoon Pistachio Essence

Topping
150g Frozen Raspberries, whole with a few crushed for scattering
30g Pistachios, Chopped

I only have a mini food processor so bar grinding the nuts, sugar and vanilla seeds I made my Pâte Sucreé by hand. If you have a normal sized food processor you can make this all there.

To make the Pâte Sucreé

  1. Cut your vanilla pod down lengthwise and scrape out the seeds, then put in a food processor along with the almonds, pistachios and icing sugar, pulsing them until they are ground and fine.
  2. In a large bowl  put the flour and your ground nut sugar mixture and chilled butter in pieces. Using your finger rub together until it resembles fine bread crumbs.
  3. Add the whisked egg yolks and tablespoon of water and add to the mix using a round bladed knife until the dough just starts to clump together. Do not over-mix the dough as you will end up with a tough pastry.
  4. Tip the pastry out on to a lightly floured work surface and use your hands to bring it together, then gently knead until you have a smooth uniform pastry dough.
  5. Divide your pastry in two and press it into a rectangle or round depending on your tin and wrap in clingfilm and chill it in the fridge for at least an hour or overnight.
    I made my pastry in advance and left mine for a couple of nights in the fridge.
    I did it so that I had just over half for the one portion which was going to used for this tart, and then I saved the smaller halve for something else.

Blind Baking you Pastry

  1. Preheat your oven to Gas Mark 4. Take your larger piece of the pastry from the fridge and lightly flour your work surface and roll out the pastry to about 3mm thick – checking that it will fit the size of your tart tin. 
  2. When lining your tin with pastry make sure that you lift up the pastry that over hangs when pressing it in so that you don’t stretch the pastry – which will cause shrinkage when baking.
  3. Trim off the excess pastry and chill your tart shell in the fridge until it has firmed up.
    Pastry Lined Rectangle Tart Tin
  4. Lightly prick the surface of your pastry with a fork, then line it with a crumpled piece of baking parchment and fill with either rice or baking beans.
    Rectangle Tart Lined with Parchment and Rice
  5. Bake in the oven for 25 minutes, then remove the parchment and rice / baking beans and bake in the oven again for 5 -10 minutes, just until your tart is a light golden colour. Then set a side to cool.
    Blind Baked Pastry Tart Case

To make the Frangipane

  1. In the bowl of your stand mixer beat together your butter and caster sugar until light in colour.
    Butter and Sugar
  2. Beat in the eggs and pistachio essence.
    Beaten butter and sugar with eggs and pisatchio essence
  3. Then add the pistachio paste, ground almonds and flour and mix until everything is incorporated. Keep in the fridge until needed.
    Beating in pistachio paste

Baking your Tart

  1. Once your tart shell is cool, fill with your pistachio frangipane and smooth over with a spatula.
    Pistachio Frangipane in baked tart
  2. Bake in your oven set at Gas Mark 4, for 8 – 10 minutes. Remove from the oven and carefully press in some whole raspberries and then scatter with some crushed raspberries and chopped pistachios.
    Part baked frangipane topped with frozen raspberries and pistachios
  3. Return to the oven and bake for another 25 – 30 minutes, if you find that the edges of your pastry case are browning too much while you are baking the frangipane, carefully cover with some foil and carry on baking until the frangipane is cooked.
  4. Remove from the oven and allow to cool. Store in a airtight container for 3 – 4 days, if it lasts that long.
    Baked Raspberry and Pistachio Frangipane Tart

Serve your tart with ice cream or cream for a lovely dessert or for a little lunchtime treat you can eat as is.

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