raspberry pistachio tart

Raspberry Pistachio Tart

When I think of raspberries I think of summer and with the dreadful weather we’ve been having recently this raspberry pistachio tart should transport us into summer, if only for a moment. We can all but dream! During my childhood, I only ever remember eating raspberries in the summertime but luckily now raspberries are available all year round.

We used to go the raspberry farm and pick our berries which made it more exciting when we got to eat them! You can also grow raspberries at home and they aren’t just a summer fruit. Autumn raspberries are absolutely delicious too! My aunt grows them in her garden and they are ready to be handpicked in October. They are sweeter than summer red raspberries so are a real treat in autumn! Thankfully though, this dessert can be made all year round.

raspberry pistachio tart
Autumn Golden Raspberries
raspberry pistachio tart
Hand picked, sweet and delicious

The orange flavoured crisp shortcrust pastry complements the moist almond and pistachio filling and topped with raspberries it is sure to delight. I add an extra raspberry surprise at the bottom of the tart with a layer of crushed raspberries, but you can add your favourite raspberry jam instead or leave it plain.

Once the filling is added you can top it with fresh firm raspberries as artistically as you can! You imagine the raspberries would be over cooked but surprisingly they cook perfectly to provide a slight bit of moistness to the tart. When the tart is cooked the filling only rises slightly to display sunken raspberries which adds to the delightful appearance of the tart.

raspberry pistachio tart

You can leave it au natural or add a light dusting of icing sugar. If the raspberries are extra tart then an addition of icing sugar enhances the sweetness. It also looks nicer too. But I’ll leave that up to you.

raspberry pistachio tart

This dessert is sure to please dinner guests of all ages so is the perfect centrepiece for any spring barbecue or family gathering. This raspberry pistachio tart is delicious on its own but my personal favourite is served with some rich vanilla ice cream.

raspberry pistachio tart

In this recipe I use almost overly ripe raspberries for the raspberry crush and I use firm raspberries for the topping. If the raspberries are too soft for the topping they will be overcooked. Raspberries not only taste delicious but they are super healthy, loaded with antioxidants and vitamin C.

almond pistachio tart

The filling has a light moist texture with a lovely nutty flavour to complement the raspberries. When you taste it you will know! If you prefer, you can just use almonds but I like the sweeter nuttier taste of pistachios to add to the tart. They are full of flavour and antioxidants too. And then if you just use almonds I’d have to change the name! Raspberry pistachio tart sounds so much nicer don’t you think?

raspberry pistachio tart

Raspberry Pistachio Tart


  • 200g spelt flour
  • 1 tablespoon coconut sugar
  • 1 tablespoon orange zest
  • 120g butter
  • 1 egg yolk
  • 2 tablespoons iced water

Pistachio Filling

  • 30g ground pistachios
  • 90g ground almonds
  • 25g plain spelt flour
  • 120g butter
  • 100g coconut sugar
  • 1 egg plus 1 egg yolk
  • pinch of cinnamon

Topping and base

  • 50g crushed fresh raspberries
  • 120g raspberries
  • 20g icing sugar, optional 
  • 8 inch fluted tart tin



  1. Preheat the oven to 170℃/350℉.
  2. To make the crust, place the flour, sugar and orange zest in a bowl or food processor. Blend to combine.
  3. Add the butter chopped into small pieces and blend until it resembles breadcrumbs. Mix in the sugar until well mixed.
  4. Add the egg yolk and water and blend until it forms a dough. Wrap in baking paper and place in the fridge for 30 minutes.
  5. To make the filling, place the ground almond, pistachios and flour in bowl and mix to combine. 
  6. In a separate bowl, cream the butter and sugar together and add the egg and egg yolk. Beat until creamy.
  7. Fold in the nut and flour mixture until well combined.
  8. Roll out the dough and place in a metal pie dish. Cover with greaseproof paper and baking beans and bake blind for 10 minutes. Remove from the oven and remove the paper, brush egg wash over the dish and return to the oven for 5 minutes. leave to cool slightly.
  9. Spread the crushed raspberries over the base. Add the pistachio almond filling over the top of the raspberries and arrange fresh raspberries on top.
  10. Bake in the oven for 40 minutes until cooked. Sprinkle with icing sugar and serve warm with vanilla ice cream.

Notes: You can use just almonds by replacing the ground pistachios with the same amount of almonds. Also delicious with hazelnuts.

This is nice served with my very berry smoothie. If you like this dessert then you will also love my recipes for  berry angel food cake and strawberry lime coconut tart.


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Recipe Name
Raspberry Pistachio Tart
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