Pistachio cherry frangipane tart - this delicious vegan tart is basically a pistachio version of Bakewell tart. It consists of a crisp pastry shell filled with cherry jam, soft pistachio almond frangipane and cherries.
It is a fantastic dessert served with vanilla ice cream, or as a snack with coffee, and it looks pretty too!
This vegan pistachio cherry frangipane tart is a lovely spring or summertime treat. It is perfect as part of an afternoon tea in the sunshine, for a garden party, or is especially good served for dessert with a scoop of vanilla ice cream.
It is adapted from my vegan apricot frangipane tart recipe; if you love regular frangipane then this pistachio version is even better!
What Do I Need To Make Pistachio Cherry Frangipane Tart?:
Shelled roasted pistachios: If you are able to get hold of pre-ground pistachios then that will save you some hassle, otherwise it is easy enough to grind your own in a blender or coffee grinder.
Ground almonds: Also known as almond flour. This is used alongside the ground pistachios and some flour to make the filling. I also add some to the pastry which helps to give it a nice crisp texture.
Cherries: Either fresh or frozen pitted cherries are fine, I use frozen.
Plain flour: Just regular plain (all-purpose) flour. Don't swap it for wholemeal. I haven't tested this gluten-free and you would need to find your own gluten-free pastry recipe, but I think that a plain gluten-free flour blend would work well in the frangipane.
Vegan butter: For the best results you really need to use a block butter/margarine, not the spreadable kind in a tub. Especially for the pastry. I use Naturli Vegan Block or Flora Plant Butter.
Sugar: You will need both icing (powdered) sugar and either caster or granulated sugar. This pistachio cherry frangipane tart cannot be made with sweeteners or liquid sugars.
Vodka: Vodka is my (not-so) secret trick for crispy pastry. Because it has a lower water percentage than well, water; using a bit of vodka rather than water to bind the pastry makes for crispier pastry as the alcohol burns off when it cooks.
You can't taste it at all and you can absolutely use water instead if you prefer, but if you happen to have a bottle of vodka lurking in the cupboard I urge you to give it a try!
Cornflour (cornstarch): this helps to set the frangipane.
Milk: I recommend using soy milk as it has the highest protein content and is best for baking. Any kind of non-dairy milk will work however, but do go for unsweetened if possible.
Baking powder: Just a smidge in the frangipane to replace the lift that would usually be provided by the eggs.
Vanilla and almond extracts: These really add to the flavour so I recommend adding them if you have them.
Cherry jam: I add a layer of cherry jam to the tart shell. You can use any flavour of jam you like.
How To Make Pistachio Cherry Frangipane Tart:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Start by making the pastry. Place the flour, ground almonds, icing sugar and salt in a large bowl and mix well.
Add the cold butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs.
Add the cold vodka and mix to combine. Gradually add enough cold water to bring the pastry together into a ball. Wrap and refrigerate for about an hour.
Roll the pastry out on a lightly floured surface into a circle big enough to line a 23cm pie dish. Press the pastry right into the corners then trim off the excess.
Prick the base of the pastry shell all over with a fork then place it in the freezer for 20 minutes until solid.
Line the pastry case with baking parchment, then fill with baking beans.
Bake for 20 minutes then remove the tin foil and baking beans and return the tart shell to the oven for a further 5 minutes.
To make the frangipane, whisk together the ground pistachios and almonds, plain flour, cornflour, baking powder and sugar.
Add the milk, melted butter, vanilla and almond extract and whisk until smooth.
Spread a layer of jam over the base of the pastry case then spread or pipe the frangipane over the top.
Arrange the cherries on top of the frangipane and scatter over a handful of chopped pistachios.
Bake the tart for 60-70 minutes.
All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
It is important to chill the pastry before rolling it out, otherwise it will be too soft and you will struggle to roll it.
For the best, crispy pastry, make sure that you don’t overwork it or let it get too warm. Freezing the tart shell prior to blind baking it helps to make the pastry crisp and stops it from shrinking too much.
The pastry can be made in advance and stored (well wrapped) in the fridge for up to 2 days. If it becomes too firm to roll out let it sit out at room temperature for ½ an hour before rolling.
If you like you can add the finely grated zest of 1 lemon or orange to the frangipane.
You can swap the fruit to suit you, or omit it and just serve the tart with fresh strawberries or raspberries on the side.
This tart is best eaten on the day it is baked, but it will keep in an airtight container at cool room temperature for 2-3 days.
If you want to save time you can use shop bought shortcrust pastry instead. Many are vegan friendly - Jus Roll pastry is vegan (apart from the 'all-butter' one).
How To Grind Pistachios:
You want the pistachios to be finely ground, like flour rather than rubble.
I use a high speed blender but a coffee grinder should also work. Blend slightly more than the recipe calls for just to give you a bit of leeway, so about 125g.
Be very, very careful not to blend for too long or you will end up with pistachio paste rather than flour, in a high powered blender it only takes a few seconds to blend to a fine dust, and only a few more for the oils to start being released.
Pass the ground pistachios through a fine mesh sieve, pressing them through with the back of a spoon. Return what is left in the sieve to the blender and blend again then sieve again so that you are left with just fine flour.
More Vegan Pie And Tart Recipes:
- Vegan apricot frangipane tart
- Vegan key lime pie
- Vegan pecan pie
- Vegan lemon tart
- Vegan pumpkin pie
- Vegan jam crostata
- No-bake chocolate ginger tart
- Vegan strawberry tart
- Vegan Bakewell tart
- Vegan peanut butter chocolate tart
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Pistachio Cherry Frangipane Tart (Vegan)
- 200 g (1 + ⅔ cup) plain (all-purpose) flour
- 50 g (½ cup) ground almonds
- 30 g (⅓ cup) icing (powdered) sugar
- ¼ teaspoon salt
- 130 g (½ cup + 1 Tablespoon) vegan block butter cold and diced
- 1 Tablespoon cold vodka (or water)
- 100 g (3 ½ oz/ 1 cup) finely ground pistachios*
- 100 g (3 ½ oz/ 1 cup) ground almonds
- 100 g (¾ cup + 1 Tablespoon) plain (all-purpose) flour
- 40 g (4 packed Tablespoons) cornflour (cornstarch)
- 1 ½ teaspoons baking powder
- 120 g (½ cup) caster or granulated sugar
- 100 g (3 ½ oz/ ⅓ cup + 4 teaspoons) vegan block butter melted
- 120 ml (½ cup) unsweetened non-dairy milk (I use soy)
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- about 175g cherry jam (about 8 Tablespoons)
- 180 g (about 30) frozen or fresh pitted cherries
- a handful chopped pistachios
- Start by making the pastry. Place the flour, ground almonds, icing sugar and salt in a large bowl and mix well.
- Add the cold, cubed butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of butter remain.
- Add the cold vodka (if using) and mix to combine. Gradually add enough cold water to bring the pastry together into a ball. Shape the pastry into a disc (don't knead it), wrap and refrigerate for about an hour until firm enough to roll out.
- Roll the pastry out on a lightly floured surface into a circle big enough to line a 23 cm/9 in round pie dish. Press the pastry right into the corners then trim off the excess.
- Prick the base of the pastry shell all over with a fork then place it in the freezer for 20 minutes until solid. Meanwhile preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
- Line the pastry case with baking parchment, pressing it right into the corners, then fill with baking beans or dried rice, making sure that the sides are propped up.
- Bake for 20 minutes then remove the tin foil and baking beans and return the tart shell to the oven for a further 5 minutes until very pale golden. Remove from the oven and set aside.
- To make the frangipane, whisk together the ground pistachios and almonds, plain flour, cornflour, baking powder and sugar in a large bowl.
- Add the milk, melted butter, vanilla and almond extract and whisk until smooth.
- Spread a layer of jam over the base of the pastry case then spread or pipe the frangipane over the top.
- Arrange the cherries on top of the frangipane and scatter over a handful of chopped pistachios.
- Bake the tart for 60-70 minutes, until the frangipane is set and a skewer inserted into the centre comes out clean.
- *The pistachios need to be a fine flour, without larger pieces (like ground almonds/almond flour texture). See post above for more details.
- See post above for tips, details and step-by-step photos.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!