Today, I want to tell you about a delicious tart recipe born out of my deep love for frangipane and the recent obsession the world seems to have developed with pistachios.

Ever since that viral Dubai pistachio chocolate started trending, it feels like everyone has been rushing to create something "Dubai" using pistachios. Even so, I won't be calling this a Dubai frangipane. That just wouldn't feel right.

In our home, pistachios have always been a staple, a flavor we've cherished long before any trend. So this tart isn't part of the hype — it's simply one more reason to celebrate pistachios in yet another form.

With its buttery crust, nutty pistachio frangipane, and juicy cherries on top, it's a dessert that tastes both familiar and luxurious.

Whether you serve it warm or cold, it's a treat that looks impressive and tastes like something you'd order at a patisserie in Paris.

And the best part? You can make it right at home. So, let's begin!

How to make cherry frangipane at home

• Making the Tart Shell: In a food processor, combine the flour, cold butter, buttermilk, and egg.

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• Pulse until the dough comes together and has a smooth texture. If it feels too dry, add a drop or two of ice-cold water.
• Wrap the dough in plastic wrap and refrigerate for at least one hour.

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• Once chilled, roll it out to about 2–3 mm thick and lay it in a tart pan, trimming the excess edges.

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• Prick the bottom of the tart with a fork to prevent bubbles.
• Cover it with aluminum foil and fill it with baking beans or rice.

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• Blind bake the crust at 180°C (350°F) for 20 minutes.
• Remove it from the oven and let it cool while preparing the filling.

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• Preparing the Pistachio Frangipane and Cherries: Add shelled pistachios to a food processor and pulse until they resemble fine breadcrumbs.

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• Be careful not to over-process into nut butter. Set aside.
• With a mixer, cream the butter and sugar together until light and fluffy.
• Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and Amaretto.

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• Fold in the flour and the ground pistachios until you have a smooth frangipane filling.

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• Pour the mixture into the pre-baked tart shell and smooth the surface with a spatula.

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• Pit the cherries, slice them in half, and arrange them decoratively on top of the filling.

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• Bake the tart at 180°C (350°F) for another 30 minutes or until the filling is golden and set.
• Once baked, brush the tart with a glaze made by thinning cherry jam with a bit of warm water — this adds a beautiful shine and enhances the cherry flavor.

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Why This Tart Works So Well

Now that you know how to prepare this frangipane cherry tart, it is safe to say that this dessert is all about balance. The crisp tart shell contrasts beautifully with the soft, nutty frangipane. At the same time, the cherries bring just the right amount of acidity and fruitiness to cut through the richness.

A Modern Twist on a Classic Filling

Frangipane — a creamy almond-based filling from classic French patisserie — is traditionally made with almonds, sugar, butter, and eggs. But in this modern pistachio frangipane recipe, we swap the almonds for pistachios. This not only creates a vibrant green color but also adds a deeper, more nuanced flavor.

Pistachios have a rich culinary history, treasured across Middle Eastern, Mediterranean, and European cuisines. Incorporating them into frangipane brings both tradition and innovation to the table — an elevated twist on a timeless classic.

Inspiration Behind the Recipe

The whole idea behind this recipe started with the incredible harmony between cherries and pistachios. In terms of inspiration, I wanted to create something that really honored that pairing — the juicy, tart sweetness of fresh cherries meeting the rich, nutty depth of pistachios. They're just meant to be together.

And since we're right in the heart of cherry season, it felt like the perfect time to make the most of this vibrant fruit. Furthermore, it's a personal expression — a fusion of everything I love about elegant, patisserie-style desserts and the grounded, honest flavors of home baking.

Simply put, this tart is my love letter to old-world elegance, dressed up with new-world flavor.

Nutrition, Flavor, and Real Ingredients

While this may not be a "light" dessert, it does offer some nutritional benefits. Pistachios provide healthy fats and minerals, eggs are a source of protein, and cherries offer antioxidants and natural sweetness.

What sets this cherry frangipane pie apart is its use of real ingredients. No artificial flavors, no shortcuts — just butter, nuts, fruit, and a lot of love. Because it is my strong belief that if you're going to indulge, you deserve something that tastes this good and feels genuinely satisfying.

Frequently Asked Questions

Before you head to the kitchen, here are some commonly asked questions that might help:

Q: Can you freeze frangipane tart?

A: Yes! You can freeze it either baked or unbaked. Wrap it well in plastic and foil. If already baked, thaw at room temperature and warm slightly before serving.

Q: How to make frangipane tart?

A: Frangipane tarts are made by filling a pre-baked pastry shell with a nut-based mixture (traditionally almond, but in this case pistachio) combined with butter, sugar, eggs, and flour. Fruits like cherries or pears are often added to the top before baking.

Q: What is frangipane in baking?

A: Frangipane is a rich, sweet filling made with ground nuts (typically almonds), butter, sugar, and eggs. It's used in tarts, galettes, and pastries.

Q: What is frangipane vs marzipan?

A: Frangipane is a soft, spreadable filling used in baking. Marzipan, on the other hand, is a denser, moldable paste made from almonds and sugar, often used to cover cakes or make edible decorations.

Q: What does frangipane mean?

A: The word "frangipane" originates from a 16th-century Italian nobleman who invented a perfume that smelled like almonds. The name was later adopted for the almond-based pastry cream we know today.

Final Thoughts

I really hope you'll give this frangipane tart recipe a try. It's elegant, indulgent, and an absolute showstopper at the table. If you do test it out, don't forget to tag us — I'd love to see your creations!

The full video tutorial is available now on our YouTube channel, so be sure to check it out. And while you're there, don't forget to like, comment, and subscribe, so you never miss a recipe.

Until next time — stay nerdy and keep cooking!