Ultimate Vegan Pistachio Cherry Frangipane Tart: A Delightful Dairy-Free Dessert

Prepare to be enchanted by this utterly delicious Vegan Pistachio Cherry Frangipane Tart. Imagine a perfectly crisp, buttery vegan pastry shell, generously filled with a sweet and tangy layer of cherry jam, followed by a soft, rich pistachio and almond frangipane, all crowned with vibrant fresh or frozen cherries. This plant-based dessert is essentially a sophisticated, nut-forward take on the classic Bakewell tart, offering an exquisite balance of textures and flavors that will impress even the most discerning palate.

Whether served warm with a scoop of creamy vegan vanilla ice cream, enjoyed as a delightful snack with your afternoon coffee, or gracing the table at a special gathering, this tart is as beautiful to look at as it is to eat. Its stunning presentation and incredible taste make it a true showstopper, perfect for any occasion from a casual spring brunch to an elegant summer garden party.

Why You Need to Make This Vegan Pistachio Cherry Frangipane Tart

This vegan tart is more than just a dessert; it’s a celebration of flavors and textures, making it an ideal choice for a variety of reasons. It adapts beautifully from my popular vegan apricot frangipane tart recipe, but with the unique addition of pistachios, it elevates the experience even further. Here’s why this recipe deserves a spot in your baking repertoire:

• Exceptional Flavor Profile: The delicate, nutty notes of pistachio perfectly complement the sweet-tart burst of cherries, all encased in a tender, crumbly crust.
• Dairy-Free and Egg-Free Delight: Crafted entirely with plant-based ingredients, this tart proves that vegan desserts can be every bit as decadent and satisfying as their traditional counterparts, making it suitable for those with dietary restrictions or ethical preferences.
• Visually Stunning: With its vibrant green frangipane peeking through the golden crust and ruby-red cherries dotted on top, this tart is a feast for the eyes, perfect for impressing guests.
• Versatile Serving: Ideal for spring and summertime gatherings, afternoon tea, garden parties, or simply as a comforting dessert after dinner.
• Texture Perfection: Enjoy the contrast between the crisp pastry, the soft, moist frangipane, and the juicy cherries.

Essential Ingredients for Your Pistachio Cherry Frangipane Tart

Creating this magnificent tart starts with selecting the right ingredients. Each component plays a vital role in achieving the perfect flavor and texture. Here’s a detailed look at what you’ll need:

For the Pastry:

• Plain (All-Purpose) Flour: This forms the primary structure of your pastry. Stick to plain flour for the best results; wholemeal flour will yield a denser, less tender crust.
• Ground Almonds (Almond Flour): Adding ground almonds to the pastry contributes to its crisp, tender texture and subtle nutty flavor, enhancing the overall richness.
• Icing (Powdered) Sugar: Sweetens the pastry and helps create a fine, melt-in-your-mouth texture. Do not substitute with granular sugars for the pastry.
• Salt: A pinch of salt balances the sweetness and enhances the flavor of the pastry.
• Vegan Block Butter: This is crucial for flaky pastry. Opt for a solid block butter or margarine, such as Naturli Vegan Block or Flora Plant Butter, rather than spreadable varieties in tubs. The higher fat content and firmer consistency are essential for rubbing into the flour correctly. Ensure it is cold and diced before use.
• Cold Vodka (or Water): This is my secret weapon for an incredibly crisp pastry! Vodka has a lower water percentage than plain water, and the alcohol evaporates quickly during baking, resulting in a flakier, crispier crust. You won’t taste the alcohol at all. If you don’t have vodka or prefer not to use it, ice-cold water works as a suitable alternative, though the vodka does make a noticeable difference.

For the Frangipane Filling:

• Finely Ground Pistachios: The star of the show! For the best frangipane texture, the pistachios need to be ground to a fine flour-like consistency, not coarse rubble. You can often find pre-ground pistachios, but if not, grinding your own shelled, roasted pistachios in a blender or coffee grinder is simple (see “How To Grind Pistachios” below for detailed instructions).
• Ground Almonds (Almond Flour): Paired with the pistachios, ground almonds provide body, moisture, and that classic frangipane richness.
• Plain (All-Purpose) Flour: A small amount of plain flour helps bind the frangipane and contributes to its soft, cake-like texture. While I haven’t specifically tested a gluten-free version, a good quality plain gluten-free flour blend would likely work well here. For the pastry, however, you would need to use a dedicated gluten-free pastry recipe.
• Cornflour (Cornstarch): This acts as a crucial thickening agent, helping the frangipane set beautifully without the need for eggs.
• Baking Powder: Just a touch of baking powder provides a slight lift to the frangipane, mimicking the airy texture that eggs would typically contribute in a traditional recipe.
• Caster or Granulated Sugar: Sweetens the frangipane. Ensure you use fine-grain sugar for a smooth consistency. Liquid sugars or artificial sweeteners are not recommended for this recipe as they can alter the texture.
• Vegan Block Butter (Melted): Similar to the pastry, using a good quality block vegan butter, melted, adds richness and moisture to the frangipane.
• Unsweetened Non-Dairy Milk: I highly recommend using unsweetened soy milk as its higher protein content often yields the best results in vegan baking, contributing to a more stable structure. However, other unsweetened plant milks like almond or oat milk will also work.
• Almond Extract & Vanilla Extract: These extracts significantly enhance the flavor profile, adding depth and a traditional “Bakewell” note that beautifully complements the pistachio and cherry. Don’t skip these if you have them!

To Assemble:

• Cherry Jam: A generous layer of cherry jam spread over the pastry base adds a wonderful burst of fruity sweetness and a moist foundation. Feel free to experiment with other jam flavors like raspberry, apricot, or strawberry if cherry isn’t your preference.
• Frozen or Fresh Pitted Cherries: Either fresh or frozen pitted cherries work perfectly. Using frozen cherries is convenient as they are often available year-round and don’t require pre-treatment. Ensure they are pitted for easy eating.
• Chopped Pistachios: A final sprinkle of chopped pistachios before baking adds extra crunch, flavor, and a beautiful visual garnish.

Step-by-Step: Crafting Your Vegan Pistachio Cherry Frangipane Tart

(For precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the bottom of this page.)

1. Prepare the Vegan Shortcrust Pastry:

• Begin by combining the plain flour, ground almonds, icing sugar, and salt in a large mixing bowl. Whisk these dry ingredients together thoroughly to ensure even distribution.
• Next, add the cold, diced vegan block butter. Using your fingertips, gently rub the butter into the dry mixture until it resembles fine breadcrumbs. It’s important not to overwork the dough at this stage to maintain tenderness.
• Pour in the cold vodka (or water) and mix until just combined. Gradually add a small amount of additional ice-cold water, a teaspoon at a time, until the mixture comes together to form a cohesive ball of dough. Avoid kneading; simply bring it together.
• Shape the dough into a flat disc, wrap it tightly in cling film or baking parchment, and refrigerate for at least one hour. This chilling period is crucial as it allows the gluten to relax and the butter to firm up, making the pastry much easier to roll out and preventing shrinkage during baking.

2. Blind Bake the Pastry Shell:

• Once chilled, roll out the pastry on a lightly floured surface into a circle large enough to line a 23cm (9-inch) round pie dish. Carefully transfer the rolled pastry into the dish, pressing it gently into the corners and up the sides. Trim any excess pastry from the edges.
• Prick the base of the pastry shell all over with a fork. This prevents air bubbles from forming and ensures an even bake. Place the pastry-lined dish into the freezer for 20 minutes to firm up. Meanwhile, preheat your oven to 180°C/160°C fan/350°F/gas mark 4.
• Line the frozen pastry case with a sheet of baking parchment, making sure it covers the sides. Fill the parchment with baking beans, dried rice, or ceramic pie weights. This weight helps to hold the pastry in shape and prevents the sides from collapsing during blind baking.
• Bake for 20 minutes with the baking beans. Then, carefully remove the parchment and baking beans and return the tart shell to the oven for an additional 5 minutes. This second bake helps to dry out the base and achieve a perfectly pale golden, crisp crust. Remove from the oven and set aside to cool slightly.

3. Prepare the Pistachio Frangipane Filling:

• In a separate large bowl, whisk together all the dry ingredients for the frangipane: finely ground pistachios, ground almonds, plain flour, cornflour, baking powder, and sugar. Ensure there are no lumps.

• To these dry ingredients, add the unsweetened non-dairy milk, melted vegan butter, vanilla extract, and almond extract. Whisk everything together until the mixture is completely smooth and lump-free. The frangipane should have a thick, pourable consistency.

4. Assemble and Bake the Tart:

• Spread an even layer of cherry jam over the base of the blind-baked pastry case. This not only adds flavor but also creates a barrier that helps keep the pastry crisp.
• Carefully pour or pipe the pistachio frangipane filling over the jam layer, spreading it evenly to the edges.

• Arrange the pitted cherries (fresh or frozen) decoratively over the top of the frangipane. Finally, scatter a handful of chopped pistachios over the cherries for added texture and a beautiful finish.

• Transfer the assembled tart to your preheated oven and bake for 60-70 minutes. The tart is ready when the frangipane is beautifully golden, set firm to the touch, and a skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with foil.

Top Tips for a Flawless Vegan Pistachio Cherry Frangipane Tart

Achieving a bakery-worthy tart is easier than you think with these helpful tips:

• Precision is Key: Use a Digital Scale: All my recipes are developed using metric measurements (grams). For baking, particularly, using a digital kitchen scale is highly recommended over volumetric cup measurements. Cups can be wildly inaccurate, leading to inconsistent results. A scale ensures precise ingredient ratios, resulting in a far better and more consistent outcome every time, plus it often leads to less mess!
• Chill Your Pastry Thoroughly: Do not skip the chilling steps for the pastry. Cold butter and a relaxed gluten structure are essential for preventing the pastry from shrinking in the oven and for ensuring a crisp, tender crust. If your pastry becomes too warm while working with it, pop it back in the fridge for a few minutes.
• Avoid Overworking the Pastry: Once the dough comes together, resist the urge to knead it excessively. Overworking develops gluten, which can lead to a tough, chewy crust instead of a delicate, crumbly one.
• Make Ahead Option: The pastry dough can be prepared up to two days in advance. Wrap it well in cling film and store it in the refrigerator. If it’s too firm to roll out directly from the fridge, let it sit at cool room temperature for about 30 minutes to soften slightly.
• Customize Your Flavors: Feel free to get creative with the frangipane! A finely grated zest of one lemon or orange can add a beautiful bright note to the filling. You can also swap the cherry jam for other fruit preserves you love, or even omit the fresh cherries and serve the baked tart with a side of fresh seasonal berries like strawberries or raspberries.
• Storage: This tart is undoubtedly at its best on the day it’s baked, when the pastry is at its crispiest. However, leftovers will keep well in an airtight container at cool room temperature for 2-3 days.
• Time-Saving Shortcut: Store-Bought Pastry: If you’re short on time, don’t hesitate to use a good quality store-bought shortcrust pastry. Many brands are accidentally vegan – always check the ingredients list. In the UK, popular options like Jus-Rol pastry (avoiding their “all-butter” variant) are typically vegan-friendly.

How to Achieve Perfectly Ground Pistachios

The texture of your ground pistachios is paramount for a smooth, cohesive frangipane. You’re aiming for a consistency akin to fine flour or almond flour, not chunky pieces.

1. Use the Right Tool: A high-speed blender or a dedicated coffee grinder works best for this.
2. Measure a Little Extra: It’s a good idea to start with slightly more pistachios than the recipe calls for (e.g., about 125g instead of 100g). This gives you a little buffer in case some don’t grind perfectly or you lose a tiny bit during sieving.
3. Grind in Short Bursts: This is the most crucial step! Pistachios contain oils, and over-blending will quickly turn them into a paste or butter. Pulse in very short bursts (1-2 seconds at a time) and check the consistency frequently. In a powerful blender, this might only take a few seconds in total.
4. Sieve for Uniformity: Once you have a fine consistency, pass the ground pistachios through a fine-mesh sieve. Use the back of a spoon to gently press any finer particles through.
5. Re-blend the Larger Bits: Any larger pieces left in the sieve should be returned to the blender and pulsed again briefly. Sieve once more until you are left with only fine pistachio flour. This ensures a beautifully smooth frangipane without any gritty surprises.

Why Choose Vegan Baking? The Benefits of Dairy-Free Desserts

Opting for a vegan dessert like this Pistachio Cherry Frangipane Tart brings a host of benefits, making it an excellent choice for many individuals and occasions:

• Allergy-Friendly: Perfect for those with dairy allergies or lactose intolerance, allowing everyone to enjoy a delicious treat without worry. This recipe is also egg-free, broadening its appeal.
• Ethical Choice: For individuals following a vegan lifestyle, choosing plant-based ingredients aligns with their ethical convictions regarding animal welfare.
• Environmentally Conscious: Plant-based diets generally have a lower environmental footprint compared to dairy-heavy alternatives, making this a more sustainable dessert option.
• Cholesterol-Free: Vegan butter and plant milks mean this tart is naturally cholesterol-free, offering a delicious alternative for those monitoring their intake.
• Surprising Flavor and Texture: Many people are astonished by how rich, decadent, and flavorful vegan desserts can be. This tart is a testament to the incredible possibilities of plant-based baking, proving that you don’t sacrifice taste or texture when going dairy-free.

Frequently Asked Questions (FAQ)

Here are some common questions you might have about making this delightful tart:

• Can I make this tart gluten-free?

  While the frangipane itself would likely work well with a 1:1 gluten-free plain flour blend, the pastry is the trickier part. You would need to use a dedicated gluten-free shortcrust pastry recipe, as simply swapping the flour in this recipe’s pastry will not yield the same crisp texture. Look for vegan and gluten-free block butter options too.

• What if I don’t like cherries? Can I use other fruits?

  Absolutely! This recipe is incredibly versatile. While cherries and pistachios are a classic pairing, you can easily swap the cherries for other fruits. Raspberries, blueberries, sliced apricots, or even thinly sliced plums would work wonderfully. Just be mindful of the moisture content of different fruits.

• How should I store leftover tart?

  Store any leftover tart in an airtight container at cool room temperature for up to 2-3 days. If your kitchen is very warm, consider refrigerating it. The pastry may lose some crispness over time, but the frangipane will remain moist and delicious.

• Can I freeze this tart?

  Yes, you can freeze the baked tart! Once completely cooled, wrap it tightly in several layers of cling film, then foil. It can be frozen for up to 1-2 months. Thaw in the refrigerator overnight, then bring to room temperature or gently warm in a low oven before serving.

• What kind of pie dish should I use?

  A 23cm (9-inch) round pie dish with fluted edges is ideal. A loose-bottomed tart tin is especially helpful for easy removal and clean slices, but a standard ceramic or metal pie dish will also work.

More Vegan Pie and Tart Recipes

If you loved this pistachio cherry frangipane tart, be sure to explore more of our delicious vegan pie and tart creations:

• Vegan apricot frangipane tart
• Vegan key lime pie
• Vegan pecan pie
• Vegan lemon tart
• Vegan pumpkin pie
• Vegan jam crostata
• No-bake chocolate ginger tart
• Vegan strawberry tart
• Vegan Bakewell tart
• Vegan peanut butter chocolate tart

If you tried this recipe, I’d love to hear from you! Please rate it, leave a comment below, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess. Your feedback is truly appreciated!

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