Roll n' Dough
Pistachio & Strawberry Tart
The ultimate spring and summer cake! A crisp tart shell filled with moist pistachio frangipane and topped with juicy strawberries and raspberries. Fresh, nutty, and totally irresistible.
📝 Ingredients
For the crust:- 220g flour
- 60g sugar
- 120g butter
- 1 egg
- Pinch of salt
- 100g soft butter
- 110g sugar
- 2 eggs
- 80g ground almonds
- 30g ground pistachios (salted or unsalted with added pinch of salt)
- 1 tbsp flour
- ½ tsp baking powder
- 1 pack vanilla sugar (optional)
- 350g strawberries
- 50g raspberries
- 1–2 tbsp sugar (to taste)
🍓 Recipe Notes
- Best served the day it’s made
- You can prepare the crust and frangipane 1 day in advance
- Store leftovers in the fridge and enjoy within 2–3 days
👩🍳 Instructions
- Make the crust: Combine all crust ingredients and knead into a smooth dough.
- Roll out and press into a tart form. Trim excess and chill for 30 minutes (or freeze for 10 minutes).
- Preheat oven to 180°C (fan). Blind bake for 10–12 minutes. Remove weights, brush with egg wash, and bake another 8–10 minutes until golden.
- Let the tart shell cool completely.
- Make the frangipane: Beat butter and sugar until fluffy. Add eggs one at a time and mix well. Fold in dry ingredients.
- Spread frangipane into cooled crust and bake for 20–25 minutes. Let cool fully.
- Prepare the topping: Halve the strawberries and sprinkle with 1–2 tbsp sugar. Let macerate for at least 30 minutes.
- Optionally poke holes in the tart with a skewer to absorb more juice. Arrange strawberries and drizzle juices on top. Add raspberries.
- Serve and enjoy! ✨
