Raspberry and Pistachio Frangipane Pie
6 servings
95 minutes
Raspberry and pistachio frangipane pie is an exquisite dessert that embodies the best traditions of Belgian cuisine. The crispy shortcrust base harmoniously combines with the delicate pistachio frangipane, which has a rich nutty flavor and subtle citrus notes. Juicy raspberries baked in the creamy texture of the frangipane add a refreshing tartness to the pie, making it balanced and refined. This dessert is perfect for cozy family tea times, elegant festive dinners, or simply enjoying the moment. Belgians are known for their love of quality ingredients and harmonious flavor combinations, and this pie is a wonderful testament to that. It's not difficult to make, but the result never fails to impress—each spoonful melts in your mouth, leaving a delightful aftertaste.
1
For the shortcrust pastry, rub 120 grams of butter with powdered sugar and salt. Add 240 grams of sifted flour, one egg, and one yolk, and knead the dough. Form a disk two centimeters thick, wrap it in plastic wrap, and refrigerate for twenty minutes.
- Butter: 240 g
- Powdered sugar: 30 g
- Salt: pinch
- Wheat flour: 280 g
- Chicken egg: 3 pieces
- Egg yolk: 2 pieces
2
Then roll out the dough thinner and place it in a form lined with baking paper. Put it back in the refrigerator for half an hour.
3
After that, cover the dough with parchment paper, fill the entire volume with dry rice (or beans) and bake in a preheated oven at 160 degrees for fifteen minutes. Remove the parchment and rice and return the dough to the oven for another five minutes. Let the finished shortcrust base cool.
4
For the frangipane, cream the remaining butter with sugar until fluffy. Gradually mix in two eggs and a yolk, beating well. Add pistachio paste and lemon zest. Incorporate the sifted almond and remaining wheat flour, mixing until smooth. Transfer it to the cooled pie base.
- Butter: 240 g
- Sugar: 120 g
- Chicken egg: 3 pieces
- Egg yolk: 2 pieces
- Pistachio paste: 2 tablespoons
- Lemon zest: 1 tablespoon
- Almond flour: 120 g
- Wheat flour: 280 g
5
Press raspberries into the frangipane and place the pie in the oven for half an hour (same temperature — 160 degrees).
- Raspberry: 250 g