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Apricot Plum Cherry Raspberry Pistachio Frangipane Tart

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.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 8

Equipment

  • 1 (9-inch) removable bottom tart pan

Ingredients
  

Dough:

  • 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)

Filling:

  • 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)

Instructions
 

Dough:

  • 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.

Filling:

  • 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.

Notes

To Store: Wrap tart in plastic and refrigerate. Remove tart from refrigerator and warm to room temperature before serving. Tart can be warmed in the oven, if desired.
Keyword apricots, cherries, frangipane, fresh cherries, fruit tart, plums, raspberries, red plums, tart