Pistachio frangipane

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.

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.

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 at 180^oC, 350^oF, 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.

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