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    Eat Love Eat » Recipes » Baking

    Pistachio Frangipane Tartlets

    Published: Nov 11, 2015, Last Modified: April 3, 2022, By Sasha Hooper · This post may contain affiliate links.

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    Mini pistachio frangipane tartlets on a cooling rack with nuts around.

    I love frangipane. I love anything almond-flavoured - and not just the gentle sweetness of the whole nut, but the in-your-face pungency of marzipan and amaretti that divides - I love it all. And don't get me started on pistachios. The best ice cream I have ever eaten was pistachio. With some almondy biscotti...perfection. Plus, their green and pink-flecked kernels are a thing of beauty and that is reason enough to cook with them as far as I'm concerned. They frangipane works perfectly in our Rhubarb Galette with Pistachio Frangipane.

    A glass bowl with raw pistachios shelled inside.

    So with that and my untameable desire to meddle with recipes, these pistachio frangipane tartlets were born. Now, I know that the inclusion of pistachios here mean that, in fact, this is not true frangipane, but humour me. I mean, what IS authentic these days? And, forgive me, but I'm from a country where if we didn't get just a little bit creative with our food, we'd be eating pies and toad-in-the-hole for the rest of eternity (and by no means am I suggesting that those foods aren't delicious, but you know, I need a bit of variety).

    Close up of a bite taken out of a pistachio frangipane tartlet on a cooling rack.

    These are easy to make and are perfect with a mid-afternoon cup of coffee. There is nothing fancy about them, just a few simple ingredients, a few simple steps and hey presto, pistachio frangipane tartlets for your enjoyment. A crisp, sweet pastry shell, encasing a spoonful of cherry jam (or jam of your choosing) which merges into a rich, nutty frangipane filling - slightly fluffy on the inside and a little crisp on top. In fact, pistachio frangipane tartlets is just a fancy way of saying 'mini Bakewell tarts'. In the best way possible.

    Close up of prebaked pastry with frangipane inside a baking tin.

    And yes, this is my third recipe for pastry. Anyone would think I really like it or something? For anybody who is less ecstatic than me about the idea of making pastry from scratch should use ready-made shortcrust here, pâte sucrée if possible!

    📖 Recipe

    Pistachio Frangipane Tartlet

    Pistachio Frangipane Tartlets

    Little pastry cases filled with cherry jam and pistachio frangipane a lovely mini treat or snack.
    5 from 2 votes
    Print Recipe Pin Recipe ⭐️ Rate Recipe
    Prep Time: 1 hour hour
    Cook Time: 15 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 30 tarts
    Author: Sasha Hooper

    Equipment

    • Stand mixer
    • Mixing bowls
    • Mini tart tray

    Ingredients 

    For the pastry

    • 225 g plain flour
    • 115 g unsalted butter, diced
    • 50 g caster sugar
    • 1 egg
    • 1-2 tablespoon milk

    For the pistachio frangipane

    • 125 g unsalted butter, softened
    • 125 g caster sugar
    • 2 eggs
    • ½ teaspoon vanilla extract
    • 5 tablespoons plain flour
    • 125 g pistachios, shelled weight
    • 5 tablespoons cherry jam

    Instructions

    For the pastry

    • In a large bowl, rub the flour and butter together gently until the pieces of butter are about the size of peas. Stir in the sugar.
      225 g plain flour, 115 g unsalted butter, 50 g caster sugar
    • Crack in the egg and roughly mix. Add enough milk, starting with one tablespoon, to bring the mixture together into a cohesive dough. Turn out onto a very lightly floured work surface and gently fold the dough over onto itself a few times until smooth - take care not to overwork. Wrap in cling film or greaseproof paper and refrigerate for at least 30 minutes.
      1 egg, 1-2 tablespoon milk

    For the pistachio frangipane

    • Using a stand mixer if you have one (if not, a hand mixer or a good old wooden spoon will suffice) beat the butter until soft. Add the sugar and beat until light and fluffy.
      125 g unsalted butter, 125 g caster sugar
    • Add in 1 egg and the vanilla extract and beat well, followed by a tablespoon of flour. Add the remaining egg, beat well and then add the remainder of the flour. Beat again.
      2 eggs, ½ teaspoon vanilla extract, 5 tablespoons plain flour
    • Place the shelled pistachios into the bowl of a food processor. Process the nuts until they are finely ground, the same texture as ground almonds, but take care not to overprocess as this will make them dense and oily. In my processor this took 30-40 seconds. Check their progress every few seconds.
      125 g pistachios
    • Fold the freshly ground pistachios into the creamed butter, sugar and egg mixture. Keep in the fridge until ready to use.
    • When ready to assemble, preheat oven to 180ºC/350ºF. Roll out the chilled pastry to 2-3mm thick. Cut out rounds using a 2 ½" cutter and press into a shallow bun tin. You may need to press the pastry up the sides a little - just be careful not to stretch it too much). Rest in the fridge for at least 5 minutes.
    • Place ½ teaspoon of jam into each pastry case and add a heaped teaspoon of frangipane on top. Spread the frangipane out to cover the jam.
      5 tablespoons cherry jam
    • Bake for 15 minutes until golden brown. Leave in the tin for 5 minutes before transferring to a cooling rack.
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    Notes

    These are also really good when topped with chocolate ganache. And, saying that, I bet they'd be divine if you filled them with chocolate spread instead of the jam, too!

    Nutrition

    Calories: 119kcal | Carbohydrates: 13.9g | Protein: 1.1g | Fat: 6.7g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.9g | Cholesterol: 23.4mg | Sodium: 4.8mg | Potassium: 15.7mg | Fiber: 0.2g | Sugar: 7.4g | Vitamin A: 57.4IU | Vitamin C: 0.3mg | Calcium: 5.3mg | Iron: 0.4mg
    Course Dessert, Snack
    Cuisine British, French
    Did you make this recipe?Leave a comment below with how you got on and don't forget to give the recipe a rating ⭐️⭐️⭐️⭐️⭐️. You can also tag @eatloveeats on Instagram - we love to see your creations!
    Three frangipane tartlets on a cooling rack with pistachios around.
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    Comments

    1. Susan says

      September 29, 2021 at 1:52 pm

      5 stars
      Wow! What more can I say 😍

      Reply
    2. Geoff says

      September 25, 2021 at 3:33 pm

      5 stars
      Great little gems - fantastic flavour blend 🙂

      Reply
    5 from 2 votes

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    Hi there, I’m Sasha and I’m excited that you’re here! At Eat Love Eat, I work with my husband Jacob to create modern and approachable recipes that highlight the magic in simplicity; it’s our passion.

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