Pistachio and Raspberry Frangipane Tart

Why You’ll Love Pistachio and Raspberry Frangipane Tart Recipe

This tart looks bakery-worthy, but it is very manageable when broken into simple steps. The crust is tender and buttery, the pistachio filling is soft and fragrant, and the raspberries add a fresh, lightly tart contrast that keeps every bite balanced. The pistachio streusel gives the top a lovely texture and makes the finished tart feel extra refined. It is also a versatile recipe that can be adapted with other fruits depending on the season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Tart Dough

• all-purpose flour
• powdered sugar
• salt
• unsalted butter
• egg yolk
• iced water

Pistachio Frangipane

• unsalted butter, at room temperature
• sugar
• ground pistachios
• eggs, at room temperature
• vanilla bean paste or vanilla extract
• almond extract, optional
• salt
• all-purpose flour

Streusel

• flour
• sugar
• salt
• cold butter
• ground pistachios

To Finish

• raspberries
• powdered sugar for dusting

Directions

1. Make the tart dough by pulsing the flour, powdered sugar, salt, and butter until the mixture resembles coarse crumbs. Add the egg yolk and iced water, then pulse until a soft dough forms. Wrap and chill for at least 1 hour.
2. Roll the chilled dough into an 11-inch circle and fit it into a 9-inch tart pan with a removable bottom. Press it into the edges, trim the excess, prick the base with a fork, and freeze for 1 hour.
3. Preheat the oven to 350°F. Line the crust with parchment or foil, fill with pie weights or dried beans, and blind bake for 15 minutes. Let it cool slightly.
4. Prepare the streusel by mixing the flour, sugar, and salt. Rub in the cold butter until crumbs form, then squeeze some of the mixture into larger clumps. Stir in the ground pistachios and refrigerate until needed.
5. Make the pistachio frangipane by grinding the pistachios finely. Beat the butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time. Mix in the ground pistachios, flour, salt, and almond extract until just combined, then beat again briefly until light.
6. Spread the pistachio frangipane into the partially baked tart shell.
7. Scatter the raspberries over the filling and sprinkle the streusel on top.
8. Bake for 30 to 35 minutes, or until the frangipane is set and the tart is golden.
9. Cool the tart on a wire rack before removing it from the pan. Finish with a dusting of powdered sugar before serving.

Servings and timing

This tart makes about 6 to 8 servings.

Estimated timing:

• Prep time: 35 minutes
• Chill time: 2 hours
• Bake time: 45 to 50 minutes
• Total time: about 3 hours 25 minutes

Variations

A few easy swaps can give this tart a different seasonal feel. Try strawberries for a sweeter spring version, plums for a deeper late-summer flavor, or fresh figs for an autumn twist. You can also skip the almond extract if you want the pistachio flavor to stand completely on its own. For a slightly richer finish, serve each slice with softly whipped cream or a spoonful of crème fraîche.

Storage/Reheating

Store the tart covered in the refrigerator for up to 3 days. For the best texture, let slices sit at room temperature for about 20 to 30 minutes before serving.

To reheat, place a slice in a 300°F oven for about 8 to 10 minutes to gently refresh the crust and filling. Avoid microwaving if possible, since it can soften the crust too much.

FAQs

Can I make this tart ahead of time?

Yes. The tart dough can be made ahead and kept chilled before rolling, and the frangipane can also be prepared in advance and refrigerated. Let the filling come closer to room temperature before assembling.

What size tart pan should I use?

A 9-inch tart pan with a removable bottom works best for this recipe.

Do I need to blind bake the crust?

Yes. Blind baking helps keep the crust crisp and prevents it from becoming soggy once the filling and fruit are added.

Can I use frozen raspberries?

Fresh raspberries are best because they hold their shape better and release less moisture. Frozen berries can work, but they may make the tart wetter.

Can I use store-bought pistachio flour?

Yes. If you have pistachio flour or very finely ground pistachios, you can use that instead of grinding your own.

What does frangipane taste like?

Frangipane is soft, rich, and lightly sweet with a nutty flavor. In this version, pistachios give it a warm, buttery, and slightly earthy taste.

Can I make the tart dough without a food processor?

Yes. You can rub the butter into the dry ingredients by hand or use a pastry cutter, then mix in the egg yolk and water until the dough comes together.

How do I know when the tart is done baking?

The top should look lightly golden, and the frangipane should be set rather than liquid in the center.

Can I make this tart without the streusel?

Yes. The streusel adds texture, but the tart will still be delicious without it if you want a simpler finish.

What should I serve with this tart?

It is wonderful on its own, but it also pairs beautifully with whipped cream, crème fraîche, or a light scoop of vanilla ice cream.

Conclusion

This Pistachio and Raspberry Frangipane Tart is the kind of dessert that feels both rustic and elegant. With its buttery crust, lush pistachio filling, tart raspberries, and crisp streusel topping, it delivers beautiful contrast in both flavor and texture. Whether you bake it for a holiday table, a brunch spread, or a weekend treat, it is a memorable tart that looks impressive and tastes even better.