Strawberry Pistachio Frangipane Tart
Note: You can also use premade puff pastry from the store if you don't have time to make your own. I prefer the Dufour brand - the one pound package will give you enough for one tart with some scraps left over.
Recipe type: tart
Serves: (1) 9" square tart
Blitz Puff Pastry
  • 5 ounces all purpose flour
  • 5 ounces unsalted butter, very cold, cut into 1-in pieces
  • ½ tsp salt
  • 45 ml (45 g) water, ice cold
Pistachio frangipane
  • 1 cup (100 g) ground pistachios
  • ½ cup (100g) sugar
  • 4 tbsp (3.5 oz) butter
  • 1 large egg
  • 1 tsp vanilla extract
  • ¼ cup (30g) flour
  • 4 cups (about 16 oz)strawberries
  • ¼ cup unsalted, shelled pistachios
For the blitz puff:
  1. Combine the flour and butter in the bowl of a stand mixer. Mix the ingredients together on low speed until the mixture is shaggy and resembles cornmeal, with visible pieces of butter still. Do not let the flour and butter turn into a solid ball of dough – if the components are completely mixed you will not have the layering of flour and fat needed to form the flaky layers!
  2. Add the salt to the mixture. Pour in the water and mix on low speed just until the dough starts to come together; again, don’t let the dough turn into one solid lump. There should still be little pieces of butter and the dough should be sticky.
  3. Turn the dough out onto a well-floured surface and form into a square. If the kitchen is warm and the dough is very soft and sticky, place it on a sheet pan and chill in the refrigerator for about 10 minutes until it firms up enough to work with.
  4. Using flour as necessary to keep the dough from sticking, roll out the dough about ½ inch thick and in the shape of a rectangle. The dimensions are not important – a roughly rectangle shape is fine, but try to keep the edges straight and square with each other so when you fold the dough over the edges will line up evenly.
  5. To do a single turn on the dough, imagine the long side of the rectangle divided into thirds. Fold one end third over onto the middle third, then fold the other end third over on top, making a trifold. Make sure the edges are lined up as evenly as possible.
  6. Roll the trifold out again to about ½" thickness and in the shape of a rectangle, switching the directions of the long and short sides – in other words, the folded sides of the trifold should become the long side and the open sides should become the short side.
  7. Do another turn (trifold) with this rectangle.
  8. Repeat this process one more time so you have done a total of three turns. If at any point the dough starts becoming very soft or rubbery, let it rest in the refrigerator for a little bit before working on it some more.
  9. Roll the dough out into a rectangle. This time, do a double turn – imagine the long side of the rectangle divided into fourths. Fold both end fourths over onto the center fourths, then fold the two sides together again so all four layers are stacked on top of each other. Wrap the dough up completely in plastic and refrigerate for at least 30 minutes. Make the frangipane while you are waiting.
For the frangipane:
  1. Combine pistachios and sugar in bowl of food processor. Process until combined.
  2. Add butter and process until combined and mixture is smooth.
  3. Add egg and vanilla and process until mixture is fully combined and smooth. Add in the flour and process just until combined.
  4. You can store the frangipane in the refrigerator until you are ready to use it, or use it right away.
For the tart:
  1. Preheat the oven to 350 degrees.
  2. Wash, hull, and slice the strawberries thinly.
  3. Roll the dough out on a piece of parchment paper into a rough square. Trim to 9"x9" square. Transfer parchment to a baking sheet.
  4. Spread a thin layer of frangipane over the puff pastry, leaving about an 1½" border all around. You will have leftover frangipane - you can use it in another tart.
  5. Arrange the strawberry slices in overlapping rows over the frangipane.
  6. Bake tart for 30-40 minutes, until the crust is golden brown and crisp.
  7. Let cool on wire rack for 10 minutes before removing from parchment. Finely chop the pistachios and sprinkle over the tart border. Serve immediately.
Recipe by Dessert First at