Pistachio Raspberry French Tart (Print Version)
# Ingredients:
→ Pâte sablée (Crust)
01 -
1¼ cups (155g) all-purpose flour
02 -
½ teaspoon salt
03 -
¼ cup (50g) sugar
04 -
½ cup (125g) cold unsalted butter, cut into small cubes
05 -
2 egg yolks
→ Pistachio Frangipane Filling
06 -
50g shelled unsalted pistachios, finely ground
07 -
20g shelled unsalted pistachios, coarsely chopped for topping
08 -
4 large egg yolks
09 -
½ cup (100g) sugar
10 -
120g ground almonds
11 -
200ml heavy cream (35% milk fat or higher)
12 -
1 teaspoon pistachio extract (or almond extract)
→ Topping
13 -
350g fresh raspberries
# Instructions:
01 -
In a large bowl, mix the flour, salt and sugar. Work the cold butter cubes into the dry ingredients with your hands, rubbing between your palms until you get a sandy texture with visible pea-sized butter pieces. Add egg yolks and combine until the dough forms a ball. Wrap in plastic and chill for 30 minutes.
02 -
Whisk together the ground pistachios, egg yolks, sugar, ground almonds, heavy cream, and extract in a large bowl until you have a creamy, uniform mixture. Set aside while you prepare the crust.
03 -
Preheat oven to 350°F (180°C) with rack in middle position. Roll chilled dough between parchment papers to 5mm thickness. Line your pie dish, patching any tears. Prick bottom with fork, pour in frangipane, smooth top, and bake 45 minutes until golden. Cool on rack for 1 hour.
04 -
Gently arrange fresh raspberries on top, starting from the center (holes down) and working outward in a tight pattern. Before serving, sprinkle with chopped pistachios.
# Notes:
01 -
This elegant French-inspired tart combines buttery crust with creamy pistachio frangipane and fresh raspberries
02 -
Can be made up to 24 hours in advance and stored in the refrigerator