This strawberry pistachio frangipane tart is a layered dessert that balances nutty, creamy, and fresh flavors in one clean slice. You get a crisp tart shell, a soft pistachio frangipane, a light white chocolate mascarpone cream, and a bright strawberry topping.

It fits right into that sweet spot between a classic fruit tart and a more indulgent pistachio dessert. The combination of strawberries and pistachio works especially well here—the richness of the filling is balanced by the fresh, slightly tangy fruit.

If you’re looking for a strawberry dessert that feels a bit more refined, this is a solid option. It’s also a great entry point into French dessert-style baking, without anything overly complicated.

Why You’ll Love This Recipe

Strawberry and pistachio just work. This strawberry and pistachio tart combines rich, nutty flavor with fresh, slightly tangy fruit so it never feels too heavy.
Balanced flavor and texture. You get a crisp tart shell, soft pistachio frangipane, creamy mascarpone layer, and a bright strawberry topping—all in one bite.
Layered but manageable. Each component is simple on its own, and you can break the process up over time without stress.

Ingredients & Substitutes

Tart Shell

All-Purpose Flour. Forms the base of the tart shell and gives the crust structure. Regular all-purpose flour works best here, but cake flour should do in a pinch.
Almond Flour. Adds a subtle nutty flavor and helps create a more tender, crumbly tart crust. If you don’t have almond flour, try my pate sucree recipe instead (no almond flour).
Powdered Sugar. Sweetens the dough and helps keep the texture fine and tender. Powdered sugar blends more easily into the dough than granulated sugar so it’s the best option.
Salt. Balances the sweetness and enhances the buttery flavor of the tart shell.
Cold Unsalted Butter. Creates the buttery flavor and flaky texture. The butter should be cold and cut into small cubes so it blends evenly when pulsed in the food processor. Skip the salt if using salted butter.
Egg. Egg binds the dough and helps the crust hold together when rolled out and baked. Whisk the egg first and measure the amount needed.

Pistachio Frangipane

Unsalted butter. Adds richness and creates that soft, tender frangipane texture. Make sure it’s at room temperature so it mixes smoothly.
Sugar. Sweetens and helps create a light, slightly aerated texture when mixed with the butter.
Pistachio flour (or ground pistachios). The main flavor component. Finely ground pistachios work just as well—just avoid over-processing into a paste.
All-purpose flour. Gives a bit of structure so the frangipane sets properly when baked.
Egg. Binds everything together and gives the frangipane its soft, cake-like texture.
Salt. Only add if your pistachios are unsalted. It sharpens the flavor and keeps the filling from tasting flat.

White Chocolate Mascarpone Cream

White chocolate. This adds sweetness and helps stabilize the cream once chilled. Use a good-quality white chocolate for the best flavor and smooth melt.
Heavy cream. Double duty: some is heated and poured over the chocolate to create a smooth ganache, the rest is whipped to create a light, airy base for the cream.
Mascarpone cheese. Gives the cream its rich, slightly tangy flavor and helps it hold structure.
Vanilla extract (optional). Adds a subtle flavor boost that rounds out the sweetness of the white chocolate.

Strawberry Compote

Strawberries: Fresh or frozen strawberries both work well. Just remember frozen strawberries will become softer and saucier after cooking.
Sugar: Adds sweetness to balance the tartness of the strawberries.
Lemon juice: Enhances the flavor by adding a subtle brightness. Almost a most when working with strawberries.
Cornstarch: Used as a thickener to give the compote a nice, syrupy consistency.

Step-by-Step: How to Make Strawberry Pistachio Frangipane Tart

Make the Tart Shell

👉 For detailed instructions on making a tart shell check out my tart shell recipe writeup.

Mix the dry ingredients. Add the all-purpose flour, almond flour, powdered sugar, and salt to a food processor. Pulse briefly to combine.
Cut in the butter. Add the cold, cubed butter and pulse until the mixture looks sandy, with small specks of butter throughout.
Add the egg. Pour in the whisked egg and pulse a few times until the dough starts to come together but still looks slightly crumbly.
Finish the dough by hand. Transfer to a work surface and press together just until it forms a cohesive dough. Work quickly to keep the butter cold.
Chill the dough. Flatten into a disk, wrap, and refrigerate for at least 1 hour (or overnight for best results).

Roll and chill again. Roll the dough to about 3 mm thickness on lightly floured parchment or a silicone mat. Turn the dough as you roll and dust lightly if needed. Freeze for 15–30 minutes until firm but still flexible.
Line the tart pan. Place the chilled dough over a lightly buttered tart pan (if not non-stick).
Press into shape. Gently press the dough into the base and sides, making sure it fits snugly into the corners.
Trim and dock. Trim excess dough with a sharp knife, then prick the base with a fork.
Freeze before baking. Freeze the shaped shell for 30 minutes to help it hold its shape.
Bake. Bake at 180°C (355°F) for 15–18 minutes, until lightly golden around the edges.
Cool. Let the tart shell cool completely before adding the filling.

Make the Pistachio Frangipane & Bake

👉 Check out my frangipane mega guide for more details on making frangipane cream.

Cream butter and sugar. Whisk the butter and sugar until smooth and fully combined.
Add the egg. Mix in the egg until the mixture is smooth.
Add dry ingredients. Stir in the pistachio flour, all-purpose flour, and salt (if needed). Mix until a thick, cohesive paste forms.

Fill and bake. Spread the frangipane evenly in the cooled tart shell. Bake at 160°C (320°F) for 15–20 minutes, until a skewer inserted in the center comes out clean. The filling will still feel soft but will firm up as it cools.

Strawberry pistachio tart frangipane step

Make the Strawberry Compote

👉 Check out my strawberry compote recipe for more details.

Prepare the strawberries. Hull and chop fresh strawberries. If using frozen, defrost gently in a saucepan with a splash of water, then cut into smaller pieces if needed.
Cook with sugar. Add sugar, stir, and cook over medium heat until bubbling. Simmer for 5–10 minutes until softened.
Thicken. Mix cornstarch with water to make a slurry, then stir it all into the compote. Cook for 1–2 minutes until thickened—you want it thick enough to sit on top of the tart without running.
Adjust flavor. Stir in lemon juice and adjust sweetness or acidity to taste. Slightly tangy works well here.
Cool. Let the compote cool to room temperature before using.

Make the White Chocolate Mascarpone Cream & Assemble

👉 Check out my white chocolate mascarpone cream recipe for more details.

Prepare the chocolate. Finely chop the white chocolate so it melts evenly.
Heat the cream. Warm until just below boiling (small bubbles at the edges, no rolling boil).
Make the ganache. Pour the hot cream over the chocolate and let sit for 2–3 minutes, then stir until smooth.
Cool slightly. Let the ganache cool to below 40°C / 105°F, stirring occasionally. It should be warm, not hot.

Ganache method steps photos — Yeah, it’s regular chocolate, but the process is the same with white chocolate.

Whip the cream. In a chilled bowl, whip the heavy cream until it roughly doubles in volume and the beaters leave faint trails that quickly disappear.
Add mascarpone. Add mascarpone and vanilla (if using). Mix on low, then increase speed until smooth and just starting to hold structure.
Add the ganache. With the mixer on low, slowly pour in the ganache. Avoid pouring directly onto the beaters.
Finish mixing. Scrape the bowl and mix until fully smooth. The cream should be soft and spreadable.

Assemble. Spread the mascarpone cream over the cooled tart with frangipane. If the cream feels too soft to hold the strawberry topping without sinking, refrigerate for 2–3 hours until slightly firm.
Top and serve. Spoon the strawberry compote over the cream, slice, and serve.

Strawberry pistachio tart finishing step

Tips

Make components ahead to break it up. You can prepare the tart shell and bake the frangipane a day in advance, then assemble with the cream and topping later. This keeps the process much more manageable.
Frangipane can be made ahead. Store it in the fridge as it waits. It will thicken when chilled, but it doesn’t need to be perfectly smooth in the shell—it will melt and spread evenly as it bakes.
Use fresh strawberries if you prefer. You can skip the compote and top the tart with fresh strawberries instead. The compote is especially useful when using frozen fruit or when you want a softer, more jam-like topping.
Swap the cream layer if needed. You can use regular whipped mascarpone or stabilized whipped cream instead of the white chocolate version. Both work well and give you a lighter finish.

Storage

You can store this tart in the fridge for 3 to 4 days. Make sure the container is sealed tightly so is doesn’t absorb any smells.

Strawberry pistachio tart sliced topdown

Strawberry Pistachio Frangipane Tart

A layered tart with a crisp shell, pistachio frangipane, white chocolate mascarpone cream, and strawberry topping.

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Prep Time: 2

Cook Time: 35

Chill Time: 2

Total Time: 4 35

Course: Dessert

Cuisine: French

Keyword: Mascarpone Cheese, Pistachios, Strawberry, Whipped Cream, White Chocolate

Servings: slices

Calories: 430kcal

Author: Marcin Skrzypiec