Pistachio Frangipane Tart Recipe with Crunchy Pistachio Crust
My Pistachio Frangipane Tart is a true pistachio lover’s delight. It features a tender, buttery pistachio shortbread crust that cradles a thick layer of rich pistachio frangipane. As the tart bakes the frangipane puffs slightly and turns a warm golden color, creating a soft, moist center with a slight chew that contrasts the crisp, crumbly crust. Each bite delivers deep, nutty pistachio flavor layered between the buttery base and the silky filling.
This tart is versatile: serve slices alongside coffee at a casual gathering, or dress it up with fresh fruit for a bright, juicy contrast. A scoop or a cloud of pistachio whipped cream elevates it into an elegant centerpiece for a special occasion. The nutty filling pairs beautifully with berries, cherries, or thinly sliced stone fruit for both color and fresh acidity.
The key to success with this tart is planning. The pistachio shortcrust benefits from chilling for at least an hour before rolling so it holds its shape and is easier to handle. You will also blind-bake (par-bake) the shell before filling to keep the crust crisp and prevent sogginess. Organize your steps so you can move smoothly from dough to par-bake to filling and final bake.
Workflow for Tart Perfection
Full recipe instructions are in the recipe card below, but here are my professional tips and a visual overview arranged in the actual order I use when making this tart.
I often make the dough the night before, then roll and par-bake it when I’m ready to finish the tart. The frangipane can also be prepared in advance—bring it to room temperature and a spreadable consistency before assembling.
Rolling the dough can be tricky because the pistachio and butter-rich dough is delicate and can tear. I roll it between two sheets of parchment paper, then use the bottom sheet to lift and settle the dough into the tart pan. Even with years of baking experience, this method is the least messy and most reliable way to line the pan without breaking the crust.
A helpful trick is to remove the pie weights about 10–15 minutes after taking the shell out of the oven; this reduces shrinkage. Let the crust cool and set before filling so the frangipane sits evenly and bakes properly.
Place the tart on a large, parchment-lined cookie sheet before baking. That makes it easier to move the tart in and out of the oven, and helps distribute heat more evenly so the crust bakes consistently.
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Pistachio Frangipane Tart With Pistachio Crust
Prep Time
30
Cook Time
40
Servings
10 people
Author
Dikla Levy Frances
Ingredients
-
1
8-inch
Pistachio crust (1/2 recipe) -
1 1/2
Cups
Pistachio Frangipane -
1/2
Cup
Fresh fruit: halved cherries, berries, or halved apricots
optional
Instructions
Roll and par-bake the crust
-
Roll the crust between two large sheets of parchment or over a single large sheet dusted with flour into a 9.5-inch circle. Chill if the dough becomes too soft.
-
Lift the dough using the parchment and press it into an 8-inch greased tart pan with a removable bottom. Trim excess dough with a sharp knife.
-
Place the shell in the refrigerator while the oven preheats to 375°F (190°C).
-
Prick the crust lightly with a fork, line it with greased parchment (greased side down against the crust), and fill with pie weights or dried beans.
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Set the lined shell on a cookie sheet and bake on the second rack for 15 minutes.
-
Remove from the oven and let the shell cool with the weights in place for 15–20 minutes before removing them. This helps prevent shrinking.
Fill and bake
-
Preheat the oven to 350°F (175°C).
-
Spread the pistachio frangipane into the par-baked shell, filling it about three-quarters full. If using fruit, arrange a single layer on top with small gaps between pieces so steam can escape.
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Place the tart on a cookie sheet and bake on the middle rack for 40–45 minutes, or until the frangipane has puffed and is golden and the crust is lightly browned.
-
Remove from the oven and allow the tart to cool until the filling sets before slicing and serving.
Notes
- Store at room temperature for up to three days, or refrigerate for up to one week. To refresh, warm in a 280°F preheated oven for about 10 minutes.
- To freeze: wrap the tart tightly in plastic wrap and aluminum foil and freeze for up to two months. Thaw overnight in the refrigerator before bringing to room temperature to serve.