This tart is one of our most requested recipes. The combination of buttery pâte sucrée, rich pistachio frangipane, and sharp fresh raspberries is a study in balance — sweet, nutty, tart, and crisp all at once. It looks spectacular but is entirely achievable at home with a little patience.
Ingredients
- 200g plain flour
- 100g cold unsalted butter, cubed
- 50g icing sugar, sifted
- 1 large egg yolk
- 2–3 tbsp ice-cold water
- Pinch of fine sea salt
- 150g shelled unsalted pistachios (plus extra for topping)
- 120g unsalted butter, softened
- 120g golden caster sugar
- 2 large eggs
- 30g plain flour
- ½ tsp almond extract
- 1 tbsp rose water (optional)
- 250g fresh raspberries
- 3 tbsp apricot jam, warmed and sieved (for glaze)
- Crushed pistachios and freeze-dried raspberry powder, to finish
Method
Make the pâte sucrée
Pulse flour, icing sugar, salt, and cold butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and pulse again. Add ice water one tablespoon at a time until the dough just comes together — it should not be sticky. Flatten into a disc, wrap in cling film, and refrigerate for at least 1 hour.
Line the tart tin
On a lightly floured surface, roll the pastry to 3mm thickness. Carefully drape over a 23cm loose-bottomed tart tin and press into the edges without stretching. Trim the excess. Prick the base all over with a fork. Refrigerate for a further 30 minutes — this prevents shrinkage.
Blind bake
Preheat oven to 190°C (170°C fan). Line the pastry case with baking parchment and fill with baking beans or rice. Bake for 15 minutes, then remove the beans and parchment and bake for a further 5 minutes until the base is pale golden and dry. Allow to cool slightly.
Make the pistachio frangipane
Blitz the pistachios in a food processor until finely ground — stop before they become a paste. Beat the softened butter and sugar together until pale and fluffy. Beat in the eggs one at a time, then fold in the ground pistachios, flour, almond extract, and rose water if using. The mixture should be thick and spreadable.
Fill and bake
Reduce oven to 175°C (155°C fan). Spread the frangipane evenly into the cooled pastry case. Press half the raspberries gently into the frangipane in a single layer. Bake for 28–32 minutes until the frangipane is set, golden at the edges, and a skewer comes out with just a few moist crumbs.
Cool and glaze
Allow the tart to cool completely in the tin — at least 1 hour. Arrange the remaining fresh raspberries over the top. Brush with the warm apricot glaze to give a professional shine and prevent the fruit from drying out.
Finish and serve
Scatter crushed pistachios over the tart and dust lightly with freeze-dried raspberry powder for colour and intensity. Serve at room temperature. The tart keeps refrigerated for up to 2 days — bring to room temperature before serving.
Pâtissier's Tips
- Do not skip the chilling steps for the pastry — they are what prevent shrinkage and ensure a crisp base.
- For the greenest, most vibrant frangipane, use raw unsalted pistachios rather than roasted.
- If the frangipane puffs up dramatically during baking, gently press it down with the back of a spoon when it comes out of the oven — it will settle as it cools.
- The apricot glaze is optional but makes a significant visual difference. Warm it gently and pass through a sieve to remove any lumps.
- Freeze-dried raspberry powder is available online and in specialist food shops — it adds intense colour and flavour without moisture.
Inspired? Try it at home — or let us bake it for you.
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