Apricot Plum Cherry Raspberry Pistachio Frangipane Tart. Pistachio tart crust topped with apricot jam, pistachio frangipane, fresh apricots, fresh plums, fresh cherries, and fresh raspberries. Baked in a hot oven to roast fresh fruit and set the cake-like frangipane. Warm tart brushed with honey. Individual servings adorned with ice cold whipped cream.
Why You Should Make This Tart
- the tart components can be made one at a time
- the tart can be made a day ahead of serving
- visually stunning, its dinner party worthy
- the roasted fruit melts in your mouth
How to Make This Frangipane Tart
Our summer fruit tart sits on a pistachio crust. We start by creaming butter and sugar together. I usually do this in my stand mixer or food processor, although the process can be accomplished by hand. Once the butter and sugar are well combined, we add in a large egg and beat that until is well incorporated.
A mix of all-purpose flour and ground pistachios is added to the sugar mixture and beaten just long enough for the dough to come together.
The dough is formed into a thin disk, wrapped in plastic, and refrigerated for at least an hour. The dough can be made ahead and stored for several days in the refrigerator.
The refrigerated dough is laid out on a lightly floured flat surface. I like to use my hands at this point and press the dough down into as flat a circle as I can. This is a soft dough, so I’ll move the dough around from time to time to make sure it isn’t sticking to the surface.
Roll the dough into a slightly large circle than the 9-inch tart pan. Lay the dough over the pan and press the dough into the bottom and up the sides.
The tart pan is placed in the refrigerator for 15 to 20 minutes to chill. Once chilled the dough is docked with a fork (tiny holes poked in the dough), lined with parchment paper, filled with pie weights and baked for about 15 minutes in a preheated oven. When removed from the oven, the tart pan is placed on a wire rack, the parchment with the pie weights carefully removed, and the tart shell is cooled completely.
The first thing to go in our tart shell is about a half cup of apricot jam or preserves. This serves two purposes. One, it acts as a barrier to keep the juices from our fresh fruit from reaching the tart shell and making it soggy, and it adds a bit of apricot flavor.
Over our jam we spread our pistachio frangipane. The frangipane bakes up into an almost cake like layer for our roasted fresh fruit to rest on.
The apricot slices, red plum slices, whole pitted cherries, and raspberries are arranged over the frangipane.
The tart is baked in a hot oven for about 35 minutes to set the frangipane and roast the fruit.
This tart is exceptional slightly warm. It pairs well with whipped cream or vanilla ice cream.
Other Tarts You Might Enjoy!
Apricot Plum Cherry Raspberry Pistachio Frangipane Tart
- 1 (9-inch) removable bottom tart pan
- 113 grams unsalted butter (1/2 cup OR 1 stick)
- 28 grams powdered sugar (1/4 cup)
- 50 grams egg (1 large), lightly beaten
- 128 grams all-purpose flour (1 cup)
- 25 grams ground pistachios (1/4 cup)
- 1/2 cup apricot preserves or jam
- 60 grams ground pistachios (1/2 cup)
- 12 grams ground almonds (2 tablespoons)
- 50 grams all-purpose flour (1/3 cup + 1 tablespoon)
- 50 grams unsalted butter (3-1/2 tablespoons)
- 50 grams granulated sugar (1/4 cup)
- 50 grams egg (1 large)
- 2 each ripe apricots, rinsed, pitted, cut into 8 slices (16 slices total)
- 2 each ripe red plums, rinsed, pitted, cut into 8 slices (16 slices total)
- 24 each Bing or Rainer cherries, rinsed, pitted
- 24 each fresh raspberries
- 42 grams honey (2 tablespoons)
- Add unsalted butter and powdered sugar to stand mixer. Beat on low until light and fluffy, about 2 minutes.
- Add beaten egg and vanilla bean paste. Beat on low until incorporated.
- Add all-purpose flour and ground pistachios. Beat on low until incorporated.
- Flatten dough into disk. Wrap in plastic wrap. Chill 1 hour.
- Preheat oven to 325 degrees F.
- Remove dough from refrigerator. Remove from plastic wrap. Lightly flour a flat surface with all-purpose flour. Press dough down with hands as flat as possible. Roll dough into 12-inch circle. Fit dough into 9-inch removable bottom tart pan. Trim edges. Using a fork, prick the dough about a dozen times across the bottom of the pan.
- Place parchment paper over dough in tart pan. Fill with pie weights or dried beans.
- Bake until golden, 20 minutes. Remove pie weights and parchment paper. Cool pistachio tart crust to room temperature.
- Preheat oven to 350 degrees F.
- Spread apricot preserves over bottom of cooled pistachio tart crust.
- Add ground pistachios, ground almonds, and all-purpose flour to small bowl. Stir to combine. Set aside.
- Add unsalted butter and sugar to food processor. Pulse until well combined.
- Add eggs one at a time and pulse after each addition until incorporated.
- Add flour mixture and pulse until mixture is smooth.
- Dollop spoonfuls of pistachio frangipane over apricot preserves and spread evenly over preserves with a small offset spatula.
- Arrange apricot slices, red plum slices, cherries, and raspberries over pistachio frangipane.
- Bake in preheated oven 30 to 35 minutes.
- Remove from oven. Brush warm fruit topping with warmed honey.
- Cool slightly before slicing and serving.