Raspberry and Pistachio Frangipane Tart

Baking and Desserts | Belgian cuisine

⏳ Time

1 hour 35 minutes

🥕 Ingredients

🍽️ Servings

Description

Raspberry and pistachio frangipane tart.

Ingredients

Raspberry leaves - 8.8 oz
Wheat Flour - 9.9 oz
Almond - 4.2 oz
Butter - 8.5 oz
Chicken Egg - 3 pieces
Whole egg - 2 pieces
Sugar - 4.2 oz
Pistachios - 2 spoons
Powdered Sugar - 1.1 oz
Citrus Zest Mix - 1 tablespoon
Salt - a pinch

Step by Step guide

Step 1

For the shortcrust pastry, rub 120 grams of butter with powdered sugar and salt. Add 240 grams of sifted flour, one egg, and one yolk, and knead the dough. Shape it into a disk about two centimeters thick, wrap it in plastic wrap, and refrigerate for twenty minutes.

Step 2

Then roll out the dough thinner and line it in a baking pan lined with parchment paper. Return it to the refrigerator for half an hour.

Step 3

Then cover the dough with a sheet of parchment paper, fill the entire volume with dry rice (or beans), and bake in a preheated oven at 320°F for fifteen minutes. Remove the parchment and rice, and return the dough to the oven for another five minutes. Allow the baked shortcrust base to cool.

Step 4

For the frangipane, cream the remaining butter with the sugar until light and fluffy. Gradually incorporate the two eggs and the yolk, beating well. Add the pistachio paste and lemon zest. Stir in the sifted almond flour and the remaining wheat flour until a smooth mixture forms. Transfer it to the cooled pie crust.