Vegan Pistachio and Cherry Frangipane Tart Recipe

Pistachio cherry frangipane tart – a delicious vegan take on a Bakewell tart. It features a crisp shortcrust shell spread with cherry jam, a soft pistachio and almond frangipane, and a topping of cherries and chopped pistachios.

This tart is an elegant dessert served with vegan vanilla ice cream, or a delightful treat with coffee. It’s perfect for spring and summer gatherings, afternoon tea, or a garden party.

This recipe is adapted from a vegan apricot frangipane tart and swaps in pistachios for a richer, nuttier flavour. Use fresh or frozen pitted cherries; frozen work well and are convenient year-round.

Key Ingredients

Shelled roasted pistachios: Finely ground pistachios give the frangipane its distinctive flavour and texture. If you can buy pre-ground pistachios that’s convenient, otherwise grind them carefully at home.

Ground almonds (almond flour): Combined with pistachios and a little plain flour to make a tender frangipane. A small amount of ground almonds in the pastry helps create a crisp shell.

Cherries: Fresh or frozen pitted cherries are both fine. I used frozen.

Plain (all-purpose) flour: For the pastry and part of the frangipane. The recipe has not been tested gluten-free; a plain gluten-free blend might work in the frangipane but you would need a suitable gluten-free pastry recipe.

Vegan block butter: Use block margarine or vegan block butter (not spreadable tub margarine) for the best pastry texture. Examples include Naturli Vegan Block or similar.

Sugar: Both icing (powdered) sugar for the pastry and caster or granulated sugar for the frangipane are required.

Vodka (optional): A tablespoon of vodka helps create a crisp pastry by reducing the water content; the alcohol evaporates while baking. Water can be used instead if preferred.

Cornflour (cornstarch): Helps set the frangipane.

Non-dairy milk: Unsweetened soy milk is recommended for its higher protein content, but any unsweetened plant milk will work.

Baking powder, vanilla and almond extracts: A little baking powder replaces the lift usually provided by eggs; the extracts deepen the flavour.

Cherry jam: A layer of jam on the pastry base prevents the frangipane from soaking into the crust and adds extra fruit flavour.

Overview: How to Make the Tart

Full measurements and detailed instructions are included in the recipe card below.

Begin by making the pastry: combine plain flour, ground almonds, icing sugar and a pinch of salt. Rub in cold, cubed vegan block butter until the mixture resembles fine breadcrumbs. Add cold vodka (or water) and just enough cold water to bring the dough together. Shape into a disc, wrap and chill for about an hour.

Roll the pastry out on a lightly floured surface to fit a 23 cm (9 in) tart or pie dish. Press into the tin, trim the edges, then prick the base with a fork. Chill the shell in the freezer for 20 minutes before blind baking. Line with parchment, fill with baking beans and bake until very pale golden, removing the beans for the final few minutes.

To make the frangipane, whisk together finely ground pistachios, ground almonds, plain flour, cornflour, baking powder and sugar. Stir in melted vegan butter, non-dairy milk, vanilla and almond extracts until smooth.

Spread a layer of cherry jam over the baked pastry base, then spoon or pipe the frangipane on top. Arrange cherries over the frangipane and sprinkle with chopped pistachios. Bake until the frangipane is set and a skewer comes out clean, approximately 60–70 minutes.

Top Tips

• Use metric weights and a digital scale for consistent baking results — cups can be inaccurate.
• Chill the pastry before rolling to make it easier to handle. Keep ingredients cold and don’t overwork the dough for a crisp result.
• Freezing the lined tart shell prior to blind baking reduces shrinkage and helps the pastry stay crisp.
• The pastry can be prepared up to 2 days ahead (well wrapped) in the fridge. If too firm to roll, let it rest at room temperature for about 30 minutes.
• Add finely grated lemon or orange zest to the frangipane if you like a citrus note.
• Swap the cherries for other fruits or serve the tart with fresh berries on the side.
• The tart is best eaten the day it’s baked but will keep in an airtight container at a cool room temperature for 2–3 days.
• For a quicker option, you can use shop-bought shortcrust pastry (check that it’s vegan).

How to Grind Pistachios

Grind the pistachios to a fine flour texture, not paste. Use a high-speed blender or a coffee grinder and pulse briefly — it only takes a few seconds to reach a fine dust. Work with slightly more pistachios than the recipe requires (for example, 125 g) to allow for sieving. Sieve the ground pistachios through a fine mesh and reprocess any coarser bits until you have a uniform flour.

Recipe Card (Summary)

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