I tried frangipane this summer on my trip to France for the first time. In fact, I ate a piece of frangipane and pistachio tart as a dessert in a restaurant and from that moment I had a huge desire to make a similar tart myself. For those who do not know frangipane, it is like a kind of almond cream that is widely used in France to fill pies. The famous “Galette de Rois” is filled with frangipane for example.
Combined with the pistachio is exquisite, and the touch of raspberries for my taste is perfect. They add this acid touch that makes the tartlets much lighter. Although they do not really need it, they are already very light and soft pastries, not too sweet and almond lovers will enjoy them very much. I have kept this recipe to post it during the Christmas season because it seems perfect for this time. For me, almond and pistachio are an essential part of Christmas.
One thing you are going to ask me for sure is about pistachio paste. I bought it in France because in Germany they sell it, but it’s hard to find it. It is basically similar to a cocoa cream or nutella, but green. Look for it in Gourmet supermarkets in the jams section or in the bread spread products section. Obviously, the more pistachio content it has, the better it will be, so if you can choose between several, I recommend you look at the ingredients and choose the one with the highest percentage of pistachio and less sugar.
You can also make a large tart size with this recipe, I think that the minis versions seem much more cute and are very good to distribute among diners. But adapt it to the type of pan you have at home, do not complicate yourself without need because it will look just fine.
I hope you like this recipe and that you are encouraged to do something different this holiday season. Although wait, because more Christmas recipes are to come. I just need to find the time to write them because, as usual, I’m going against the clock! I’ve been baking biscuits for a week and decorating cookies until late at night, oh my God, how crazy!
Frangipane, pistachio and raspberries tartlets
- ALMOND PASTRY:
- 115 g almond flour
- 70 g icing sugar
- 400 g plain flour
- 1 tsp salt
- 225 g cold butter in dices
- 2 egg yolks
- 4 Tbsp very cold water
- FRANGIPANE FILLING:
- 50 g of very fine chopped pistachio
- 200 g butter, at room temperature
- 150 g sugar
- 3 eggs
- 50 g pistachio cream
- 1 tsp and ½ Brandy (optional)
- 50 g plain flour
- 100 g almond flour
- 1 pinch of salt
- 150 g of fresh raspberries + a handful for decoration
To prepare the pastry dough, in a bowl or in a food processor, mix the almond flour with the sugar, plain flour, salt and butter until the ingredients are combined. Add the yolks and the water and mix just until the ingredients are combined.
Make two balls with the dough and crush them on a disk. Wrap the dough in plastic film and refrigerate for a minimum of 20 minutes.
Remove the dough from the refrigerator and stretch it with the rolling pin until you have a thickness of about 3mm. Cut circles of 18 cm in diameter and cover the tartlet pans previously greased. Trim the pastry excess with a knife. Refrigerate the pans for another 20 minutes.
Meanwhile, preheat the oven to 180° C. Cover the pies with weights, chickpeas or rice and bake for 20 minutes. Remove from the oven and remove the weight. Bake for 5 more minutes without any weight until the tartlets are golden brown. Remove from the oven and let cool completely.
To prepare the frangipane filling, in the stand mixer bowl, mix the butter with the sugar until you get a light whitish buttercream. Add the eggs, one at a time, mixing until they are incorporated. Add in the pistachio paste, brandy, chopped pistachio and almond flour and mix until all ingredients are well combined.
Fill the tartlet with Frangipane, up to ¾ of its capacity and place a few raspberries stuck in the dough.
Bake at 180 ° C for about 30 minutes, until the frangipane is golden on the surface. Remove from the oven and let cool before unmolding the tartlets.
Garnish with fresh raspberries, a sprig of rosemary and sprinkle with icing sugar.