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Home » Quiches, tarts and pastries

Pistachio frangipane

13/06/2022 by Judith 16 Comments

Pistachio frangipane is a tart made using ground pistachios to make the frangipane filling inside a sweet shortcrust pastry shell. Frangipane is typically made using ground almonds but I have used pistachios in place of almonds to create a tart with an attractive green colour and nutty flavour.

Pistachio frangipane
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For other frangipane recipes you may also like to try this recipe for cherry Bakewell tart or if you have a sweet tooth you could make these attractive mini iced Bakewell tarts. Or you could make a batch of almond slices, or raspberry frangipane tart. And when planning your Christmas baking why not make a batch of frangipane mince pies?

Ingredients for pistachio frangipane tart

For the sweet shortcrust pastry:

  • 160g flour
  • 80g butter- chilled
  • 50g icing sugar
  • 1 egg
  • 1 teaspoon vanilla extract - or vanilla essence
  • Water - only needed 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 you could substitute about 6 - 10 fresh cherries cut in half

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.

The pastry does not need to be blind baked.

To prepare the frangipane

Place the shelled pistachios in a food processor and chop until ground to almost a powder.

Pistachios in a food processor
Chopped pistachios in a food processor

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

Add the egg, chopped pistachios and almond essence.

Preparing pistachio frangipane

Beat with a wooden spoon until well mixed.

Preparing pistachio frangipane

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

Spread the frangipane paste over the base of the pastry case

Arrange the raspberries or cherry halves over the frangipane filling.

Unbaked pistachio frangipane tart

To bake

Bake at 180oC, 350oF, gas mark 4 for around 30 minutes or until the frangipane is firm and slightly golden. The pastry case does not need to be blind baked (prebaked).

Leave to cool in the tin and then carefully remove and place on a serving plate.

Pistachio frangipane tart

Tips

  1. 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.
  2. The butter for the pastry should be chilled, ie, used straight from the fridge.
  3. The butter for the pistachio frangipane filling should be removed from the fridge before using so that it softens.
  4. 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.

Other frangipane recipes

  • Cherry and almond Bakewell tart
    Cherry Bakewell tart (frangipane)
    Cook Time1 Hours 55 Minutes
  • Several iced Bakewell tarts.
    Mini iced Bakewell Tarts
    Cook Time1 Hours 5 Minutes
  • Almond slices (frangipane slices)
    Almond slice recipe (frangipane cake slices)
    Cook Time2 Hours
  • Overhead view of a group of frangipane mince pies on a wire rack.
    Frangipane mince pies
    Cook Time1 Hours
Pistachio frangipane

Pistachio frangipane

Pistachio frangipane tart has a sweet shortcrust pastry shell filled with pistachio frangipane and raspberries. 
4.92 from 12 votes
Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 30 minutes mins
Chilling time 30 minutes mins
Total Time 2 hours hrs
Course Dessert
Cuisine European
Servings 8
Calories 396 kcal

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.

Nutrition

Calories: 396kcalCarbohydrates: 38gProtein: 6gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 89mgSodium: 161mgPotassium: 176mgFiber: 2gSugar: 20gVitamin A: 675IUVitamin C: 1mgCalcium: 29mgIron: 2mg
Keyword Frangipane
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Audrey

    July 30, 2022 at 7:25 pm

    5 stars
    Such a great pistachio flavor!

    Reply
    • Judith

      July 30, 2022 at 7:48 pm

      Thank you. I’m pleased you liked it.

      Reply
  2. Jacqui

    July 30, 2022 at 9:29 pm

    5 stars
    A fabulous recipe, even worked with vegan butter and Aquafaba instead of eggs. Thank you for sharing!

    Reply
    • Judith

      July 30, 2022 at 10:03 pm

      Thank you for trying this recipe and for letting me know your vegan version worked well.

      Reply
  3. Amy

    July 31, 2022 at 2:22 am

    5 stars
    Lovely use of both pistachios and raspberries! Yum!

    Reply
    • Judith

      July 31, 2022 at 7:43 am

      Thank you.

      Reply
  4. Gina Abernathy

    July 31, 2022 at 2:11 pm

    5 stars
    I love pistachios and I'm so glad to find a recipe where I can use them.

    Reply
    • Judith

      July 31, 2022 at 3:01 pm

      I hope you enjoy it!

      Reply
  5. Shelby

    July 31, 2022 at 9:02 pm

    5 stars
    Pistachios are our absolute favorite and this is a great way to use up the raspberries we pick!

    Reply
    • Judith

      July 31, 2022 at 10:44 pm

      I hope you enjoy it.

      Reply
  6. Sabine

    July 31, 2022 at 10:18 pm

    5 stars
    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.

    Reply
    • Judith

      July 31, 2022 at 10:45 pm

      I’m pleased it turned out well.

      Reply
  7. Jacqui

    November 16, 2022 at 6:12 pm

    5 stars
    This recipe is fantastic! Easy to make and so delicious. I used a dairy free butter instead of regular, and it worked out great.

    Reply
    • Judith

      November 16, 2022 at 8:01 pm

      Thank you! I'm pleased you enjoyed this frangipane.

      Reply
  8. Christina's Bread Bakes

    January 21, 2023 at 6:16 pm

    5 stars
    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!

    Reply
    • Judith

      January 23, 2023 at 9:07 pm

      I love this frangipane too, it's one of my favourites! Thank you for letting me know you enjoyed it. 🙂

      Reply
4.92 from 12 votes (4 ratings without comment)

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