Baking & Pastry > Fillings & Assembly > Pastry Fillings > Frangipane Filling

Pistachio Frangipane Filling

A delicious variation on classic frangipane, this recipe incorporates pistachios for a nutty and slightly savory flavor. Perfect for adding a unique twist to your tarts and pastries.

Prep Time
15 minutes
Cook Time
Varies depending on application
Servings
Fills one 9-inch tart
Ingredients
  • 125 g Pistachios (shelled, unsalted)
  • 125 g Unsalted Butter
  • 125 g Granulated Sugar
  • 2 Large Eggs
  • 30 g All-Purpose Flour
  • 1/2 tsp Almond Extract
  • 1/4 tsp Pistachio Extract (optional)
  • 1 pinch Pinch of Salt

Prepare the Pistachio Flour

Grind the shelled, unsalted pistachios in a food processor until they reach a fine, flour-like consistency. Be careful not to over-process, as this can release the oils. Some coarser pieces are fine, to have some texture.

Cream Butter and Sugar

In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.

Incorporate Eggs

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure even mixing.

Add Dry Ingredients

Gradually add the pistachio flour, all-purpose flour, and a pinch of salt to the mixture, mixing on low speed until just combined. Be careful not to overmix.

Flavor the Frangipane

Stir in the almond extract and pistachio extract (if using). Mix until evenly distributed. Adjust extracts to your personal preference.

Chill Before Using

Cover the frangipane filling with plastic wrap, pressing it directly onto the surface. Refrigerate for at least 30 minutes before using.

Using the Frangipane

Spread the pistachio frangipane filling evenly into your tart shell or pastry. Consider pairing it with cherries or apricots. Bake according to your chosen recipe until golden brown and set.

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FAQ

  • Can I use salted pistachios?

    It is not recommended to use salted pistachios, as this will make the frangipane too salty. Use unsalted pistachios for the best flavor.
  • Can I add other nuts to this frangipane?

    Yes, you can add a mix of nuts such as almonds, walnuts, or pecans. Adjust the quantities as needed to maintain the desired flavor profile.
  • Is pistachio extract necessary?

    Pistachio extract enhances the pistachio flavor, but it is optional. If you don't have it, you can omit it or use a small amount of almond extract instead.
  • How do I store leftover pistachio frangipane?

    Store leftover frangipane in an airtight container in the refrigerator for up to 3 days.