Traditional French tart full of flavor and crunchiness!
| Servings | Prep Time | Cook Time |
| 1tart | 20min | 40min |
| Servings | Prep Time |
| 1tart | 20min |
| Cook Time |
| 40min |
Ingredients
- Almond and Pistachio Frangipane
- 1/2 cup Raw Blanched Almonds (slightly more than 1/2 cup)
- 1/2 cup Raw Pistachio Kernels (slightly more than 1/2 cup)
- 2 Egg
- 1/2 stick Butter
- 1/2 cup Coconut Sugar
- 3 tbsp All Purpose Flour
- pinch Salt
- Vanilla Extract
- Orange Zest (from 1 organic orange)
- Cranberry Pistachio Tart
- 1 Pie Crust (sweet tart dough)
- 1/2 cup Cranberries (fresh)
- 1/2 cup Raw Pistachio Kernels
- 3 tbsp Honey
Servings: tart
|
Ingredients
Servings: tart
|
Instructions
Almond and Pistachio Frangipane
- Prepare all the required ingredients.
- Place all nuts in a food processor and process for a couple of minutes until very finely chopped. Make sure they are not over-processed into a creamy mass.
- In a bowl, beat sugar and softened butter until creamy.
- Add 1 cup of almond and pistachio flour to the mass and mix in well. (There should be a little left for tart topping.)
- Add eggs and keep beating until smooth.
- Lastly add flour, salt, vanilla extract and orange zest. Beat until creamy and smooth.
- Use Frangipane right away or store in a fridge for up to 48 hours.
Cranberry Pistachio Tart
- Prepare all the required ingredients.
- Bake the pie/tart crust at 400F for about 20 min until golden (or follow the packaging instructions).
- Place cranberries and half of the pistachios in a bowl. Add 2 tbsp of honey and mix well.
- Remove the crust from the oven. Add frangipane to the center and evenly distribute. Top with cranberries and pistachios.
- Bake the tart for 40-50 min at 350F.
- Meanwhile place the remainder of the pistachios on a heated pan and toast for about 1-2 min on a medium heat. Add honey and toast for another 5-7 min until caramelized. Don't forget to toss frequently.
- Remove the tart from the oven. Top with caramelized pistachios and almond and pistachio powder. Enjoy! Bon Nuppetie!
