Say hello to cherry polka dots in a rich pistachio custard. 221: Cherry Pistachio Frangipane Tart
Helllllo summer! But mostly hello to stone fruit, oh how I’ve missed you.
Every year I debate getting a cherry pitter and every year I talk myself out of it. Cutting the pits out just takes forever and my sink always looks like a crime scene! Maybe next year. . . or until I find a second use for a cherry pitter that’ll make it more worth it.
This tart happens to be gluten-free! I honestly can’t tell the difference In short crust pastries and custards where the gluten is just catching a free ride. I have yet to try something like a chiffon cake that needs more structure with the 1-1 gluten-free flour, but for now it’s nice to know I make an endless range of tarts with confidence for my gluten-free friends.
Frangipane not only has a super cool name but it tastes fabulous too! It’s essentially a cross between velvety custard and nut butter. This one had both ground pistachio and almond so it was double the deliciousness.
Have you ever seen pistachio paste in the store? I’m probably looking in the wrong spots, because it’s eluded me in every store I’ve been to in the Bay Area. Luckily a coffee grinder and some whole pistachios came to the rescue!
The recipe calls for powdered sugar instead of granulated. I bet it doesn’t make a huge difference in consistency since the frangipane gets baked, but I’d like to think it makes it a smoother texture.
I waved my magic wand and got short crust dough! (Translation: I made it last night and forgot to take pictures of the process.) It was veryy soft/sticky so I recommend the overnight chill as opposed to just a 2-hour same day chill.
A summer tart flower, unfurling it’s petals.
Gotta love the potential of an empty tart shell. So many flavor combos, so little time!
Arrange your gems and try not to get cherry juice EVERYWHERE. I only did one of these things successfully. Guess which one.
Voila! Benjamina’s recipe was absolutely perfect, except you’ll need to bake it for an additional 10 minutes if you have an old cranky oven like mine.
Luckily not over-baked! I was a little skeptical, but it cut through beautifully when we served up.
The crisp crust was a perfect match with the luscious frangipane filling. I can’t wait to try it with other fillings! *makes eyes at the giant pile of nectarines on my counter*
The green bowl in the back is full of whipped cream in case you want to gild the lily (highly recommend.)
Recipe from: Carrot & Crumb