Pistachio Raspberry Tart

Dessert sets the tone for the end of a dinner party. A good one will leave your guests on a high note, creating a moment they’ll remember for years to come. If a sweet treat can be delicious and beautiful, it’s even better. Our Pistachio Raspberry Tart achieves both. 

We love this recipe because the flavors are rich and nutty, with earthy undertones and notes of bright, tart, and sweet fruitiness. And the bright green pistachio complements the bright pops of pink from the fresh raspberries.  

What You’ll Need

Pastry crust 

• 1½ cups flour
• ¼ cup almond flour
• 1 Tbsp sugar
• Pinch of salt
• 9 Tbsp butter, chilled and cubed
• 1 large egg
• 1 to 2 Tbsp half and half
• 9-inch fluted tart pan with removable bottom
• ½ cup raspberry jam for decorating
• 1 cup fresh raspberries for garnish
• 1 to 2 Tbsp finely chopped pistachios for garnish 

Frangipane

• 9 Tbsp butter, softened
• 1 cup sugar
• 3 large eggs
• 1 cup pistachios, finely ground
• ¼ cup flour
• ½ tsp baking powder 

How to Make It 

1. Start with the crust. In a food processor, combine the dry ingredients and pulse until fully incorporated. Pulse the butter until it resembles fine breadcrumbs. Add the egg and half and half, then pulse again until it forms a ball. Place the dough on a piece of plastic wrap and form it into a 2-inch disc. Wrap and refrigerate for 30 minutes while you make the frangipane.
2. For the frangipane, beat together the butter and sugar with a mixer until light and fluffy. Add the eggs one at a time. Beat well after each addition. Add the ground pistachios, flour, and baking powder. Stir with a spatula until combined. Set aside.
3. Heat oven to 350°F. Roll the pastry into a circle of about 11". Gently press the pastry into the tart pan. Roll the rolling pin over the top of the tart to cut off the excess pastry. Poke a few holes in the bottom with a fork.
4. Place in the freezer for 10 to 15 minutes, then remove and place on a sheet pan. Line the pan with a scrunched piece of parchment paper and fill with baking weights. Raw rice or beans work too. Bake for 20 minutes, then remove weights and parchment paper. Bake for an additional 5 to 8 minutes, until the pastry is a pale golden color.
5. Remove and cool for about 15 minutes. Spread the frangipane evenly into the tart shell. Place in the oven and bake for 25 to 35 minutes, until the filling is golden. Set aside to cool.
6. Make the raspberry glaze by placing the jam in a small saucepan and heating it until it’s runny. Strain seeds if needed. Spoon jam over the top of the tart, setting about 2 tsp aside. Spread jam evenly over the top. Arrange the raspberries and brush with the remaining jam. Sprinkle with pistachios and serve. 

A Perfect Pairing 

We love pairing this Pistachio Raspberry Tart with Stags’ Leap Winery 2023 Napa Valley Chardonnay for a sophisticated end to an evening. The rich flavors of the pistachio and the bright fruitiness of the raspberries complement the Chardonnay’s taste profile, which features notes of Golden Delicious apple, Asian pear, and lemon curd. Spiced oak notes of vanilla, brioche toast, and ginger complement the fruit, while exotic floral notes provide a lovely perfume.