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Loading...A classic French patisserie tart featuring a buttery sweet shortcrust filled with nutty pistachio cream and topped with jewel-bright fresh raspberries. The combination of the toasty, caramelly crust, the mellow pistachio filling, and the tart fruit makes this an elegant dessert for spring and summer entertaining.
Prep Time30 mins
Cook Time30 mins
Total Time60 mins
Servings8
Yield8 slices
Nutrition Facts
Per serving (estimated)
- 345 kcalCalories
- 20 gFat
- 10 gSaturated Fat
- 38 gCarbs
- 3 gFiber
- 22 gSugar
- 5 gProtein
- 80 mgSodium
- 180 mgPotassium
- 40 mgCalcium
- 1.5 mgIron
- 8 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the brown butter sweet crust
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 cup (115 g) unsalted butter
- 1/4 cup (50 g) granulated sugar
- 1 large egg yolk
- 1 to 2 tablespoons ice water
- 1/4 teaspoon fine sea salt
For the pistachio cream filling
- 1/2 cup (60 g) raw shelled pistachios
- 1/4 cup (50 g) granulated sugar
- 3 tablespoons (45 g) unsalted butter, softened
- 1 large egg
- 1 tablespoon all-purpose flour
- 1/2 teaspoon pure vanilla extract
- Pinch of fine sea salt
For the topping
- 2 cups (about 250 g) fresh raspberries
- 2 tablespoons apricot preserves
- 1 tablespoon water
- 2 tablespoons roughly chopped pistachios
- 1 teaspoon powdered sugar, for dusting
Directions
- Make the crust: melt the butter in a small saucepan over medium heat and cook until foamy and deep golden brown with a nutty aroma, about 4 to 5 minutes. Pour into a bowl, chill until just solidified but still pliable, about 30 minutes.
- Whisk together the flour, sugar, and salt. Cut the chilled brown butter into the dry ingredients until the mixture looks like coarse crumbs. Stir in the egg yolk and just enough ice water (1 to 2 tablespoons) until the dough just comes together. Pat into a disc, wrap, and refrigerate for 20 minutes.
- On a lightly floured surface, roll the dough into an 11-inch round and fit it into a 9-inch tart pan with a removable bottom. Trim the edges, prick the base all over with a fork, and freeze for 15 minutes. Bake at 375°F (190°C) for 15 to 18 minutes, until the crust is golden and set. Cool completely.
- Make the pistachio cream: pulse the pistachios and sugar in a food processor until finely ground. Add the softened butter, egg, flour, vanilla, and salt, and blend until smooth and creamy. Spread evenly into the cooled tart shell.
- Bake the filled tart at 350°F (175°C) for 18 to 22 minutes, until the pistachio cream is puffed at the edges and just set in the center. Cool to room temperature, then chill for 30 minutes.
- Arrange the fresh raspberries in concentric circles over the pistachio cream, pointed ends up, packing them snugly. Warm the apricot preserves with the water in a small saucepan until melted, then brush gently over the berries for a glossy glaze.
- Sprinkle chopped pistachios around the edge or over the berries and dust lightly with powdered sugar. Slice with a sharp knife dipped in hot water, wiping between cuts. Serve slightly chilled.
- Store leftovers loosely covered in the refrigerator for up to 2 days; the crust will soften slightly as it sits.
Cook’s Notes
- Brown the butter slowly and watch carefully — it can go from nutty to burnt in seconds; strain off any dark solids if you prefer a milder flavor.
- If you cannot find raw pistachios, blanched almonds make a lovely substitute, turning this into a classic frangipane-style tart.
- A microplane works beautifully to grind the pistachios and sugar together without turning them into nut butter.
- For the cleanest slices, chill the assembled tart for at least 30 minutes before cutting, and wipe the knife blade between each cut.
- Use the freshest, firmest raspberries you can find; very ripe berries will bleed into the glaze and look less vibrant.
