Description
A delicate pistachio frangipane tart layered with vibrant raspberries, offering a perfect balance of nutty richness and fruity brightness.
Ingredients
- 1 tart crust (pre-baked)
- 1 cup shelled pistachios
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 2 tbsp all-purpose flour
- 1 cup fresh raspberries
- 2 tbsp powdered sugar (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Grind the pistachios into a fine meal using a food processor.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, almond extract, ground pistachios, and flour until combined.
- Spread the pistachio frangipane evenly into the pre-baked tart crust.
- Gently press raspberries into the filling.
- Bake for 30–35 minutes or until golden and set.
- Allow to cool completely, then dust with powdered sugar before serving.
Notes
- Use frozen raspberries if fresh are unavailable; thaw and drain first.
- Store leftovers in the refrigerator for up to 3 days.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- You can substitute almonds for pistachios if needed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
