Introduction

Delicate, vibrant, and utterly irresistible — the Tarte aux Fraises et Pistaches is a refined French tart that celebrates the lush sweetness of strawberries paired with the rich, nutty essence of pistachios. Perfect for spring and summer, this tart combines a crisp buttery crust, creamy pistachio frangipane or pistachio cream, and fresh strawberries arranged like edible art.

Whether you're preparing a show-stopping dessert for guests or treating yourself to a café-style pastry at home, this tart is a celebration of textures, colors, and fine flavors.

🧺 Ingredients

For the sweet tart crust (Pâte sucrée):

250g (2 cups) all-purpose flour

125g (½ cup) unsalted butter, cold and diced

90g (¾ cup) powdered sugar

1 large egg

A pinch of salt

½ tsp vanilla extract (optional)

For the pistachio cream (Crème de pistache):

100g (1 cup) pistachios, unsalted and shelled

100g (½ cup) sugar

100g (½ cup) unsalted butter, softened

2 eggs

1 tbsp all-purpose flour

A few drops of almond or pistachio extract (optional)

For topping:

400g (approx. 3 cups) fresh strawberries, hulled and halved

2 tbsp apricot jam (for glaze)

A handful of chopped pistachios for garnish

👨‍🍳 Preparation Steps

🔹 Step 1: Prepare the Sweet Tart Dough

In a large bowl, mix the flour, powdered sugar, and salt.

Rub the cold butter into the flour mixture using fingertips until it resembles coarse crumbs.

Add the egg and vanilla, then mix gently to form a dough. Do not over-knead.

Flatten into a disc, wrap in cling film, and chill for at least 1 hour.

💡 Tip: Chilling the dough helps prevent shrinkage and ensures a crisp crust.

🔹 Step 2: Roll Out and Blind Bake

Preheat the oven to 180°C (350°F).

Roll out the chilled dough and line a 9-inch tart pan.

Prick the base with a fork and chill again for 10 minutes.

Line with parchment paper and fill with baking beans.

Bake for 15 minutes, remove beans and bake for another 5–7 minutes until golden.

Cool completely.

🔹 Step 3: Make the Pistachio Cream

Blitz pistachios in a food processor until finely ground.

Cream the butter and sugar until fluffy.

Beat in eggs one at a time.

Mix in the ground pistachios, flour, and extract.

🔹 Step 4: Fill and Bake Again

Spread the pistachio cream evenly into the cooled tart shell.

Bake at 170°C (340°F) for 20–25 minutes or until set and lightly golden.

Let cool fully before decorating.

🔹 Step 5: Assemble with Strawberries

Arrange the halved strawberries over the cooled pistachio layer in a decorative pattern.

Warm the apricot jam with a splash of water, then brush gently over the strawberries for a shiny finish.

Sprinkle chopped pistachios around the edges or on top for color and texture.

🍽️ Serving Suggestions

Serve chilled or at room temperature.

Pair with a dollop of crème fraîche, chantilly cream, or a scoop of vanilla gelato.

Garnish with a mint leaf or edible flowers for a bakery-style look.

🧊 Storage Tips

Keep refrigerated in an airtight container for up to 3 days.

Best consumed within 24 hours for optimal strawberry freshness.

💡 Variations

Replace strawberries with raspberries or a mix of berries.

Use pistachio pastry cream instead of frangipane for a softer, more custard-like texture.

Add a thin layer of white chocolate ganache under the pistachio cream for added indulgence.

🍓 Why You’ll Love This Tart

✅ Gorgeous presentation
✅ A luxurious blend of fruity and nutty flavors
✅ Perfect balance of crispy, creamy, and fresh
✅ Ideal for spring celebrations, tea parties, and special occasions

Final Thoughts

Tarte aux Fraises et Pistaches is more than just a dessert—it's a showcase of French pastry artistry that brings joy to both the eyes and the palate. Every bite is a harmony of delicate textures and vibrant flavors that reflect the bounty of the season.