Pistachio and Raspberry French Tart

Today, I want to share with you a French recipe which is quite like a “Tarte Amandine” but instead of almond, we are going to use pistachios! This recipe calls for pistachio paste, if you can find it already made, then you can use that but it is very expensive and easy to do by yourself! If you want to do it check out my recipe: pistachio paste.

I used a 25 cm diameter tart mold.

For the pistachio pie crust:

• 270 gr of all purpose flour
• 100 gr of icing sugar
• 40 gr of almond powder
• 40 gr of pistachio paste
• 125 gr of cold butter cut into small pieces
• 1 egg
• A pinch of salt

For the pistachio filling:

• 125 gr of sugar
• 250 gr of room temperature butter
• 250 gr of almond powder
• 250 gr of whole eggs
• 75 gr of pistachio paste
• Green food coloring (optional, if you really want a green filling to contrast with the raspberries)
• 150-175 gr of raspberries (fresh is always better but frozen works well)

For the pistachio pie crust:

Start by sifting your icing sugar, all purpose flour and almond powder and mix them well. Add the butter and the pistachio paste and mix until you have large chunks. Add the egg and salt and mix the dough until you can form a big ball. Place the dough in the refrigerator for about 1 hour and a half.

For the pistachio filling:

Preheat your oven to 200°C.

Start by creaming the butter with the sugar and then add the sifted almond powder. Mix in the eggs and finish with the pistachio paste.

Put the pistachio filling onto your pistachio pie crust and finish by placing the raspberries on the whole surface of the tart. Bake the tart for about 35 minutes or until the filling is set.

French baking tip: you can make your tart even more beautiful with melted apricot preserve (or another bright preserve) that you spread onto the tart. You can use different fruits like apricot (great with pistachios), or pears like in the “Tarte Amandine”.