
Pistachio frangipane tart has a sweet shortcrust pastry shell filled with pistachio frangipane and raspberries. Ground pistachios are used for the frangipane in place of ground almonds to give the tart an attractive green colour. This frangipane tart is a variation on cherry and Almond Bakewell tart and almond slices, both of which have proved to be popular recipes.
Ingredients for pistachio frangipane tart
For the pastry:
- 160g flour
- 80g butter (chilled)
- 50g icing sugar
- 1 egg
- 1 teaspoon vanilla essence or vanilla extract
- Water (if the pastry is too dry)
For the filling:
- 100g butter (softened)
- 100g caster sugar
- 1 egg
- 0.5 teaspoon almond essence
- 100g shelled pistachios
- About 12 raspberries (or about 6 - 10 fresh cherries cut in half)
Equipment
For the pastry:
- Kitchen scales
- Large bowl or food processor
- Pastry board
- Rolling pin
- Sieve
- Cling film
- 20cm (about 8") diameter loose bottomed non stick flan tin
For the filling:
- Large bowl
- Wooden spoon
Before starting
- Remove the butter from the fridge to allow it to soften so that it is easier to mix with the sugar.
- Preheat the oven to 180oC, 350oF, gas mark 4.
To prepare the pastry
Place the flour and butter in a food processor and pulse until the mixture looks like crumbs.
Add the icing sugar, egg yolk and vanilla essence (or extract) and pulse again until the dough forms a single mass. If the dough seems dry add the egg white and pulse once more.
Alternatively, the pastry can be prepared by hand.
Wrap the pastry in cling film and chill for a minimum of 30 minutes before rolling out.
Roll out to a thickness of about 3mm, line a loose bottomed non stick flan dish and trim any excess pastry from the edges. Cover and place in the fridge until ready to use.
To prepare the frangipane
Place the shelled pistachios in a food processor and chop until ground to almost a powder.


Cream together the butter and sugar in a large bowl using a wooden spoon.

Add the egg, chopped pistachios and almond essence.

Beat with a wooden spoon until well mixed.

Spread the pistachio frangipane paste over the base of the pastry case.

Arrange the raspberries or cherry halves over the frangipane filling.

To bake
Bake in the centre of the oven for around 30 minutes until the frangipane is firm and slightly golden. The pastry case does not need to be prebaked.
Leave to cool in the tin and then carefully remove and place on a serving plate.

Tips
- The pastry case can be prepared in advance, wrapped in cling film and stored in the fridge until the next day or can be frozen.
- The butter for the pastry should be chilled, ie, used straight from the fridge.
- The butter for the pistachio frangipane filling should be removed from the fridge before using so that it softens.
- The frangipane tart is at its best on the day it is baked but any which isn't eaten can be stored in an airtight container for up to a couple of days.

You may also like to try cherry and almond Bakewell tart, another delicious frangipane recipe.

Or you could try almond slices which have a simple light base making them easy to prepare.

Pistachio frangipane
Ingredients
For the sweet shortcrust pastry
- 160 g flour
- 80 g butter chilled
- 50 g icing sugar
- 1 egg
- 1 teaspoon vanilla essence or extract
For the filling
- 100 g butter softened
- 100 g caster sugar
- 1 egg
- ½ teaspoon almond essence
- 100 g shelled pistachios
- 12 raspberries
Instructions
To prepare the pastry
- Place the flour and butter in a food processor and pulse.
- Add the icing sugar, egg yolk and vanilla essence (or extract) and pulse again. If the dough is too dry add the egg white and pulse again.
- Wrap in cling film and chill for a minimum of 30 minutes before rolling out.
- Roll out in a circle to a thickness of about 3 mm. Line a 20cm diameter non stick loose bottomed flan dish, gently press into position and trim any excess pastry.
To prepare the frangipane filling
- Place the pistachios (without shells) in a food processor and chop until almost a powder.
- Cream the butter and sugar together in a large bowl.
- Add the egg, chopped pistachios and almond essence and beat with a wooden spoon.
To assemble
- Spread the frangipane evenly over the base of the pastry case.
- Arrange the raspberries or cherry halves over the frangipane filling.
To bake
- Preheat the oven to 180°C, 350°F, gas mark 4.
- Bake in the centre of the oven for about 30 minutes or until the frangipane is firm and slightly golden.
- Leave to cool in the tin on a wire rack and then carefully remove and place on a serving plate.
Audrey
Such a great pistachio flavor!
Judith
Thank you. I’m pleased you liked it.
Jacqui
A fabulous recipe, even worked with vegan butter and Aquafaba instead of eggs. Thank you for sharing!
Judith
Thank you for trying this recipe and for letting me know your vegan version worked well.
Amy
Lovely use of both pistachios and raspberries! Yum!
Judith
Thank you.
Gina Abernathy
I love pistachios and I'm so glad to find a recipe where I can use them.
Judith
I hope you enjoy it!
Shelby
Pistachios are our absolute favorite and this is a great way to use up the raspberries we pick!
Judith
I hope you enjoy it.
Sabine
I'm not very good at baking, but this pistachio frangipane came out great. It was so yumm with the combination of pistachios and rasberries.
Judith
I’m pleased it turned out well.
Jacqui
This recipe is fantastic! Easy to make and so delicious. I used a dairy free butter instead of regular, and it worked out great.
Judith
Thank you! I'm pleased you enjoyed this frangipane.
Christina's Bread Bakes
This is a delicious and easy to make dessert (especially since I used prepared puff pastry). I absolutely love pistachios and raspberries but had never tried them together before making this frangipane, it's a winner!
Judith
I love this frangipane too, it's one of my favourites! Thank you for letting me know you enjoyed it. 🙂