Gluten-free pistachio-almond frangipane raspberry tart

Looking for a tart with a delicate crunch on top, a soft center, and a bright raspberry finish? This one keeps it simple: a gluten-free pastry crust, a pistachio-almond frangipane, and a tightly packed layer of fresh raspberries.

From the first bite, you get the gentle richness of the nuts, the jam underneath, and the sharper contrast of the raspberries. The whole tart feels balanced rather than heavy, with distinct textures from the crust all the way to the crushed pistachios. You’ll find the rest of my gluten-free pastries in the same place.

What is a gluten-free raspberry-pistachio frangipane tart?

It’s a gluten-free fruit tart built in three layers: a sweet pastry crust, an almond-pistachio frangipane, and a topping of raspberry jam, fresh raspberries, and crushed pistachios. Chef Rommel Reyes’s version uses a frangipane in which almond cream is blended with pistachio paste, or 100% pistachio butter.

The combination works because pistachio brings a deep, pronounced nuttiness, while raspberry adds sweetness and tang. The tart is built around that balance: the round, mellow richness of the frangipane on one side, the brighter fruit on the other, and several textures in between that echo one another. The crushed pistachios on top add the final bit of crunch.

The main ingredients

For this tart, weigh everything to the gram for precision. For the frangipane, you’ll need softened plant-based butter, sugar, almond flour, a little gluten-free flour, room-temperature oat milk, room-temperature eggs, and pistachio. The base comes together like an almond cream before being enriched with pistachio paste.

For the pistachio component, use pistachio paste or 100% pistachio butter. For the tart dough, choose Schar Bread Mix or Caputo gluten-free flour. The plant-based butter for the dough should be cold and cut into cubes so you get a sandy texture before bringing it together.

The finishing touches are simple: raspberry jam, fresh raspberries, and 50 g of crushed roasted pistachios. The jam ties the baked frangipane to the fresh fruit, the raspberries cover the entire surface, and the pistachios add crunch so the texture never feels one-note.

Technical tips and common pitfalls

The recipe looks simple on paper, but it does require a little organization. Keep the frangipane smooth, handle the dough quickly, and don’t skip the resting times. Follow those guidelines and you’ll end up with a neat crust and a filling that bakes properly without collapsing.

Mix the frangipane properly

Whisk the sugar and softened plant-based butter for 2 to 3 minutes, until smooth. Make sure that first mixture is fully homogeneous before moving on. Add the almond flour, then the eggs one at a time, whisking well after each addition until fully incorporated.

Add the room-temperature oat milk and the gluten-free flour, then mix until smooth. Add the pistachio last: fold in the pistachio paste, or the 100% pistachio butter, and mix carefully. This order helps keep the cream smooth and easy to spread.

Handle the gluten-free dough gently

Mix the dry ingredients on a work surface or silicone pastry mat, then make a well in the center. Add the cold cubed plant-based butter and the eggs, then work everything together with your fingers or a pastry cutter. Stop when the mixture looks like large crumbs.

At that point, knead quickly, just until the dough holds together. Don’t work it any further: as soon as it comes together, shape it into a ball, wrap it in plastic wrap, and chill for 1 hour. This rest helps the dough firm up before rolling.

Roll, line, and check the dough

Roll out the chilled dough between two sheets of parchment paper. Aim for a thickness of 3 to 4 mm, and use thickness guides to keep it even. That matters here, because an even crust bakes more cleanly and is easier to handle.

Prepare a 20 cm ring that is 4 cm high, or a springform pan of the same size. Lift the dough carefully and place it in the ring or pan, then press it well into the corners and along the sides. Check the bottom for any holes, trim the edges, then chill the lined tart shell for 10 minutes so the dough can relax.

Bake, assemble, and watch this key point

Pour the frangipane into the chilled tart shell, then level the top with a spoon or an offset spatula. Either tool works; what matters is getting an even surface before baking. Bake the tart in a preheated 185°C oven for 15 to 20 minutes.

Baking times vary slightly from oven to oven, so keep an eye on it toward the end rather than relying on a single number. Once baked, place the tart on a wire rack and let it cool to room temperature.

Remove the ring, then transfer the tart to a cake board or plate. Spread on the raspberry jam only once the tart has cooled. Arrange the raspberries upside down to cover the entire surface, scatter over the crushed pistachios, then chill the tart for 30 minutes before slicing and serving.

Storage

There’s no exact storage time to give for the finished tart, but two chilling stages are essential. Wrap the raw dough in plastic wrap before its 1-hour rest, then chill the lined shell again for 10 minutes before filling it. After assembly, let the finished tart rest for another 30 minutes in the refrigerator before slicing.

You’ll find more gluten-free recipes in the same place.

Recipe developed by chef Rommel Reyes. Find his work on Instagram, his Substack newsletter, and his YouTube channel.