We will make the tart with baked almond cream—frangipane, but with the addition of pistachio paste and ground pistachios. For a unique twist, we’ll add a creamy raspberry filling, top it with namelaka, and decorate it with raspberry marmalade and caramelized pistachios! Usually, when people who are not deeply into pastry making hear words like “frangipane,” “namelaka,” “caramelize,” they start to get nervous, but don’t worry! It’s not complicated at all. Just have the desire, and everything will turn out great! Especially with such a detailed instruction.
Frangipane Tart Recipe
Equipment
- 1 Round form 23 cm
Ingredients
For the dough:
- 100 g butter
- 200 g flour
- 70 g powdered sugar
- 50 g almond flour
- A pinch of salt
- 1 egg C1
For the frangipane:
- 100 g butter
- 100 g powdered sugar
- 1 egg C1
- 1 tbsp pistachio paste
- 15 g cornstarch
- 100 g almond flour
- 30 g shelled pistachios
- 1 tbsp cognac
For the cream:
- 65 g raspberry puree
- 65 g cream 20-33%
- 65 g sugar
- 1 vanilla pod
- 2 eggs C1
- 140 g cream cheese
For decoration:
- Namelaka
- Shelled pistachios to taste
- Raspberry marmalade to taste
Instructions
Prepare the namelaka!
- Yes, despite the fact that we will decorate our tart with namelaka (which we haven’t made yet), it needs to be prepared in advance. At least a day before we use it. I detailed the recipe and technology for namelaka here, with step-by-step pictures. When our namelaka is ready, cover it with cling film and store it in the refrigerator for a day.
Prepare the almond sablé!
- Place 100 g of cold butter, cut into cubes, into a blender (or mixer) bowl. Add 200 g of sifted flour.
- Add 70 g of powdered sugar, 50 g of almond flour, and a good pinch of fine salt.
- Quickly mix everything into crumbs (my blender has a special plastic attachment for dough, which is convenient. But if you don’t have a blender, you can chop everything with a knife, just work quickly so the butter doesn’t melt). My crumbs are very fine.
- Add 1 C1 egg.
- Quickly mix everything together.
- Form the dough into a ball. Wrap it in cling film and refrigerate for a few hours.
- Take it out and roll it between two layers of parchment paper. Ideally, roll the dough very thin, to 3 mm. But if that’s difficult, 5 mm is also delicious.
- Make sure the rolled dough is wider than the form so you can create edges. Note that the form is perforated and low, perfectly matching the height of the tart. Perforation ensures better and more even baking, and the low edge helps form even tart sides. However, such professional forms are expensive, so if you don’t have one, use any ring or form you have—for pies or cakes. The downside of cake forms is they are usually high, making it hard to create even tart sides.
- Carefully place the dough into the ring, forming the sides. Some chefs cut out a circle for the base and then strips for the sides, but I prefer to form it all at once.
- Trim the tart sides with a sharp knife using the low ring as a guide.
- Done!
- Prick the dough with a fork. Refrigerate for at least 4 hours, or freeze for a couple of hours.
Make the pistachio frangipane!
- Once the tart base is cold, it’s time to bake it with frangipane.
- Take 100 g of room temperature butter. Add 100 g of powdered sugar.
- Beat thoroughly with a mixer on high speed.
- Add 1 room temperature C1 egg. Beat well again.
- Add 1 tablespoon of pistachio paste.
- Beat again.
- Now add 15 g of cornstarch. Beat.
- Add 100 g of almond flour.
- Mix until combined.
- Grind 30 g of unsalted shelled pistachios.
- Add them to the frangipane mixture.
- Then add 1 tbsp of cognac.
- Mix everything with the mixer again. Ready!
- Fill the very cold tart base with frangipane.
- Smooth it out as evenly as possible.
- Bake in a preheated 180°C oven. The exact time will depend on your oven. Mine has quirks, so I bake at 180°C for the first 20 minutes, then reduce to 160°C for another 20 minutes. The top should be golden, and the inside set but not dry: crumbs on a skewer, not wet dough. Ideally, with a good oven, it should take about 30 minutes.
- Close-up.
- Cool the frangipane completely!
Creamy raspberry cream!
- While it cools, make the creamy raspberry filling with vanilla. Mix and heat 65 g of raspberry puree with 65 g of 20% cream (or 33% for a richer, denser cream).
- Mix 65 g of sugar with the seeds from half a vanilla pod.
- Mix the sugar with 2 egg yolks.
- Like this.
- Add this mixture to the heated puree and cream.
- Mix well.
- Cook over heat for a few minutes until thickened. Strain and cool completely! Completely!
- Take 140 g of cream cheese and beat with a mixer.
- Add the cold raspberry cream by spoonfuls, beating.
- Until smooth and fluffy.
- Here’s the result! Ah, those vanilla seeds!
- Creamy raspberry cream with vanilla is ready!
- Take the cooled tart with frangipane. Carefully remove it from the form. Be gentle, as the perforated dough clings tightly to the sides. I had to use a knife to separate it from the ring. But it worked!
- Spread melted chocolate on the base to prevent the tart from sliding. This is optional but helpful if you plan to transport the tart.
- Place the tart on the base. Spread the creamy raspberry filling over the frangipane.
- Use a spatula to even it out. This amount of cream is just enough for a 23 cm form.
- Whip the set namelaka, place it in a piping bag with a round tip, and pipe “dots” over the tart surface.
- Decorate the tart with prepared raspberry marmalade.
- Caramelize the pistachios (I had about 20 g), chop them coarsely, and sprinkle over the tart.
- Look at this beauty! Delicious! And not a gram of artificial coloring or synthetic ingredients.
- I must show you a slice!
Frangipane tart completed
The tart is a contrast of flavors and textures: a solid center and a delicate creamy top. The dominant flavors are frangipane and namelaka. The raspberry cream adds a unique touch and moisture. The raspberry acidity is subtle because the berries are incorporated into the custard cream, resulting in a creamy, slightly raspberry-flavored cream. Yet, it is crucial in the overall flavor, making the tart special. If you want, feel free to experiment! You could just bake the frangipane for an excellent, nutty pie for a cozy tea time.
Happy kitchen adventures! Enjoy the deliciousness!