Pistachio and lemon frangipane tarts
A gooey pistachio frangipane tart with a thin layer of lemon curd in a crisp sweet shortcrust shell.
Nutritional information
Ingredients
Method
FAQ
Can I use shop-bought pastry?
Sure, but where’s the fun in that?
Can I use almond instead of pistachio?
You can. Standard almond frangipane is a reliable thing that has earned its place.
My centre came out cakey. What went wrong?
One of three things: you over-whipped the butter and sugar (too much air), you left them in the oven too long, or both. The cakey outcome is a perfectly fine tart, just not the tart you were trying to make.
Can I make these ahead?
The pastry shells can be blind-baked up to two days ahead and stored in an airtight container. The frangipane batter keeps in the fridge for 24 hours. Assemble and bake fresh — the gooey centre sets firmer with time, and reheating only partially reverses that.
Can I freeze them?
Yes, once baked and cooled. The texture shifts slightly toward firmer after freezing which is not ideal, but acceptable. Warm from frozen in a low oven — around 150°C fan for 8–10 minutes — rather than microwaving.
How finely do the pistachios need to be ground?
Finely enough that there are no large pieces, coarsely enough that it's not pistachio paste. A food processor with short pulses gets you there.
