It is difficult to choose a favorite berry but I think if forced to do so, raspberries would be at the top of my list.  My grandpa had raspberry bushes that grew in the corner of his backyard near the fence, and every single time I taste a really good, ripe raspberry, I am immediately transported back to those days of playing in the sun with Grandpa and eating berries until my stomach ached.  I was talking with my brother not long ago and it turns out he has similar memories with raspberries.  I love how just like certain smells or songs, food also has such a strong ability to transport us back to a different time or place.

Another strong memory I have of Grandpa is him eating a lot of pistachios.  Grumbling over the shells as he peeled them, but that pesky obstacle never stopped him from snacking on them.  I have been wanting to try the combination of raspberries and pistachios in a tart for a long time, and I’m so glad I finally did.  The ground pistachios in the dough added a nice depth of nutty flavor, and a drizzle of honey on top was the perfect finishing touch.  I think Grandpa would have loved this tart.


For the tart dough:
½ cup shelled pistachios
1¼ cups all-purpose flour
½ cup confectioners’ sugar
¼ tsp. salt
12 tbsp. (6 oz.) cold butter, cut into pieces
2 large egg yolks
2 tsp. heavy cream

For the filling: 
16 oz. raspberries (fresh or frozen)
¼ cup sugar
1 tbsp. water
1 tbsp. cornstarch
Squeeze of lemon juice

To finish: 
¾ cup heavy cream
3 tbsp. confectioners’ sugar
4-6 oz. fresh raspberries
¼ cup shelled pistachios, coarsely chopped
Honey, for drizzling


  • 01

    To make the tart dough, place the pistachios in the bowl of a food processor.  Pulse until finely ground.  Add in the flour, sugar, and salt.  Pulse briefly to blend.  Add in the butter and pulse again until the mixture resembles coarse meal.  Add in the egg yolks and heavy cream and pulse repeatedly until the dough comes together.  Form into a slab, wrap in plastic wrap and refrigerate until firm, at least 1-2 hours or overnight.

  • 02

    Transfer the chilled dough to a well floured work surface.  Roll the dough out into a 7 x 16-inch rectangle and fit into a 4½ x 14-inch rectangular tart pan, pressing the dough into the edges of the pan.*  Trim away any excess.  Freeze the lined tart pan until the dough is firm, about 30 minutes.

  • 03

    Preheat the oven to 375˚ F.  Line the crust with parchment paper and fill with baking beads, dried beans or rice. Bake until the edges are set, about 20 minutes.  Remove the weights and parchment and bake 5-10 minutes more.  Let cool completely, about 30 minutes.

  • 04

    To make the raspberry filling, combine the raspberries and sugar in a medium saucepan over medium heat, stirring occasionally.  Combine the water and cornstarch in a small bowl and whisk until smooth.  Once the berries and their juices begin to bubble, stir in the cornstarch mixture.  Bring to a boil and let boil until slightly thickened, about 1-2 minutes more.  Remove from the heat and stir in the lemon juice.  Once the filling is cool, spread in an even layer in the tart shell.

  • 05

    To finish, combine the heavy cream and confectioners’ sugar in a small bowl.  Whisk or beat on medium-high until stiff peaks form.  Transfer to a pastry bag and pipe swirls over the raspberry filling (or just spread in an even layer).  Top with the fresh raspberries, chopped pistachios and drizzle with honey.

  • 06

    *If you don’t have a 4 x 14-inch tart pan, this should also fit a 9-inch round tart pan. 

  • This looks absolutely fantastic! I’m definitely going to try the recipe!

  • Jessica Rose

    I’m not sure I would be able to make this…but I would love to eat it!!

  • Denise_TLT

    I’m a huge raspberry fan myself and this tart looks like the ultimate recipe to welcome Spring. Thanks!

  • marieke

    Oh my, this looks amazing! I can’t wait to make this one. It’s absolutely gorgeous!

  • This is such a beautiful tart. The colours of those raspberries are just stunning

  • I love the thought of having the crunch from the pistachios in the dough

  • mrsukyankee

    That sounds fabulous. I don’t tend to like cooked fruit (I know, weirdo) but somehow that appeals.

  • Warm Vanilla Sugar

    This tart is stunning Annie! I love the pistachios in here!

  • Sue

    Annie – one of the prettiest photos ever! Looks and sounds wonderful!

  • annieseats

    Why, thank you!

  • Diane

    That’s so funny because just last summer I was telling my husband that the second I bite into a raspberry it immediately takes me home to summers in Idaho. We always had raspberries growing up and I never knew how spoiled I was until I moved away, got married and found out how much they cost in the store! I rarely buy them for that reason, so when I do have them it’s a little taste of my childhood. Last year my parents brought me a ton of them that I was able to freeze and use till just a week or so ago. It was awesome! These pictures are beautiful!

  • Lauren Ochoa

    This looks perfect for spring. I really need to get one of those tart pans…mine is round and just doesn’t have the same effect.

  • This tart is gorgeous, straight out of a magazine! And looks mighty tasty, too :)

  • What a strikingly beautiful tart. This would surely garner “Ooohs and Aaahs” at the table. Pinned!

  • I love how so many of the aspects of this tart remind you of your grandfather!! I am sure he is smiling down on you!! (Plus – gorgeous!)

  • Lindsey Farr

    Your tart is stunning! I’m dying over the colors and the styling. Beautiful.
    And it sounds delicious! I agree, your grandfather definitely would like this tart! Who wouldn’t?

  • Noreen

    Lots absolutely delicious. Can’t wait to try to make it.

  • Berda

    Why can I not print this recipe? It looks so yummy!

  • Helena Mouta

    Lovely memories. After all, there´s nothing like sharing food to make really beautiful memories that you can come back to over and over again. I remember my grandmother stealing ripe figs off the neighbor’s tree for me when I was a kid and to this day, I can’t eat a fig without thinking of her! :-)

  • Gorgeous image! Raspberries are my favorite! My aunt had raspberry bushes as well… AH! he memories of slapping mosquitoes!

  • Kelli Z

    It was delicious! Thanks again for sharing :) (and I got to eat the leftovers, too!)

  • Erin

    Such a beautiful dessert! I’m allergic to berries, do you think I could substitute cherries?

  • Mabel

    Can I serve it the next day? or will the bottom get too soggy? It looks very lovely! Love your blog!

  • annieseats

    The print friendly link is at the bottom of the post.

  • annieseats

    I know, I alway used to have only the round pan but I just love the rectangular one so much more :)

  • Jenn V

    I made this today and it was excellent! I’ve never made anything pairing raspberries and pistachios before and was pleasantly surprised how well they go together. I’ll definitely be making this when we’re craving something summery and refreshing for dessert. Thanks so much!

  • Laura

    Oh my god! It’s so so beautiful! :) Thank you for the idea…We have also raspberry bushes since last year and I can wait to make this amazing tart. Thank you again :)

  • annieseats

    It’s probably best the day it is assembled, but you could make the crust and the filling in advance, and then just assemble before you want to serve. Alternatively, you could brush the bottom and inside edges of the baked tart shell with chocolate. That helps seal out moisture from the filling. If you did that, it would likely have better texture longer.

  • Gorgeous tart Annie, raspberries are my favorite too! Also- your pictures are always beautiful- but these are exceptionally gorgeous :)

  • annieseats

    Well, thank you my dear!

  • Stéphanie B

    I made this yesterday ans it was absolutely délicious! I have been making a lot of your recipes in the last few years and it always turns out to be very
    Thank you so much!

  • Rosanna

    I don’t know how I missed this post! I share your love for raspberries and this tart looks divine!

  • Annie, every time I come to your site I just feel this overwhelming urge to PIN ALL THE THINGS. Seriously, you just keep churning out the most gorgeous, crave worthy recipes. I’m adding this one to my to make list for sure!

  • annieseats

    Aw, thank you so much! I’m glad you find lots of things you like here :)