Cherry & Pistachio Frangipane
A deliciously simple & comforting Cherry & Pistachio Frangipane. Sweet pastry, spread with dark cherry jam, topped with brown butter pistachio frangipane.
Prep Time1 hour hr
Cook Time45 minutes mins
Resting Time2 hours hrs
Total Time3 hours hrs 45 minutes mins
Servings: 8 generous slices
Author: Vicki | Passionate Baker
for the sweet pastry
- 175 gr plain flour
- 112.5 gr salted butter, cubed and cold
- 50 gr icing sugar, sifted
- 30 gr egg yolk
- 1/4 lemon, zested
for the frangipane
- 100 gr brown butter, chilled
- 100 gr caster sugar
- 1.5 eggs, lightly whisked together
- 70 gr ground pistachios
- 30 gr ground almonds
- 25 gr plain flour
- 1 pinch salt
- 3/4 tsp almond extract
to finish
- 2 tbsp apricot jam (optional)
for the sweet pastry
Place the flour, icing sugar & lemon zest in bowl; mix.
Using your fingers - or a KitchenAid - breadcrumb the butter into the mixture until it is a fine consistency, with only smaller pieces of butter remaining.
Add the egg yolk and bring together to form a dough. Tightly wrap in cling film & leave to rest in the fridge for a minimum of two hours.
Once chilled, roll the dough out on a lightly floured surface, to about 4mm thick, turning the pastry often. Line your 9-inch tart tin with the pastry, trimming off any excess. Place into the fridge while you make the frangipane.
for the frangipane
Beat the brown butter down, until it is lightly whipped. Add the sugar & almond extract.
Beat in the eggs; mix until thoroughly combined.
Add in the ground almonds, pistachios, and the flour. Whisk together until homogeneous.
to assemble
Preheat the oven to 180°C.
Remove the chilled tart from the fridge and use an offset spatula to spread the cherry jam over the base.
Dollop the frangipane mixture on top of the jam & use a spoon or offset spatula to gently spread it across the top.
Bake in the preheated oven for 40-45minutes, or until the frangipane springs back to the touch and the pastry is a deep golden brown. Leave to cool in the tin for 10-minutes, before moving to a wire rack to cool completely.
Melt the apricot jam lightly in the microwave and use a pastry brush to coat the frangipane with it.
- the sweet pastry dough is quite buttery, and can become hard to work with when warm. Make sure you roll it out when it is cold, working quickly.
- alternatively, if you've found that it's entirely unmanageable (we've all been there!), roll it into a fat worm shape, wrap in cling film, and pop in the freezer for a couple hours. Once frozen, use a box grater to break it down & use your fingertips to push the grated dough into the tart tin. Works every time!