Traditional recipes

Pistachio fig tart recipe

Pistachio fig tart recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts

A lovely tart featuring fresh figs, pistachios, lemon zest and a hint of vanilla.

2 people made this

IngredientsServes: 4

  • 125g shelled pistachios
  • 1 vanilla bean, scraped
  • 2 tablespoons plain flour
  • 65g icing sugar, plus more for decorating
  • 1 egg
  • 1 egg white
  • 30g unsalted butter, melted and cooled
  • 1 tablespoon brandy
  • 2 tablespoons lemon zest
  • 8 fresh figs

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat the oven to 190 C / Gas 5. Spray four 9.5cm tart tins with cooking spray.
  2. In food processor, process nuts and vanilla seeds to a fine texture. Sift flour and icing sugar together, and add to nuts; pulse to combine. Add egg, egg white, butter, brandy and lemon zest. Pulse to combine. Slice 6 figs into 2cm thick slices, and stir into mixture. Divide mixture into tart tins. Cut remaining figs into thin slices, and arrange over top of mixture in each tart tin.
  3. Bake until tarts are set and golden brown, about 40 minutes. When cool, sprinkle with additional icing sugar.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by Blythe

This tart is delicious, especially the next day. It is very lemony though, so cut back on the lemon zest if you don't like a strong lemon flavor. I only had 1 1/2 tablespoons and it was enough for me.-23 Jun 2017

Fig and Cherry Pistachio Tart

With the abundance of fresh fruit, from apricots to strawberries, summer is my favorite time of the year. I get to bake delicious fruit-filled treats and this year I'm adding fresh figs to the mix with this scrumptious fresh Fig and Cherry Pistachio Tart. This tart has layers of goodness - a nutty pistachio tart crust, a homemade cherry jam, a creamy mascarpone pastry cream, and delicious sweet California figs to top the whole thing.

The California Grown fig season is just starting so this is the perfect time to make this delicious tart. Fresh figs are available May - November and dried figs year around. Check out this colorful seasonal guide from California Grown to learn more about what is available throughout the year. This beautiful guide illustrates when various fruits and vegetables are available. And since cherries and figs are available at the same time I combined them into this delicious tart.

Fig and Pistachio Tart

When I tell you this Fig and Pistachio Tart recipe is everything you could want in each and every bite I mean it! Dreamy pistachio and almond cream meld together with the caramelized figs leaving you wanting more. Make this for a special celebration like a bridal shower or ladies lunch. #fallfigs #dessertfirst

Figs are one of my most favorite fruits and I look forward to eating and cooking woh them all year round. Pistachios are one of my favorite nuts so I wanted to combine their in a unique and intense way so that you can really appreciate those flavors. That intensity comes from making a pistachio paste ( think marzipan but made with pistachios that gets layered on the bottom and melds so beautifully with the almond cream and the fresh figs on top that don’t get lost at all on top, caramelize and their flavor reduces and intensifies as they cook.

Oddly enough adding Almond Cream, also known as frangipane, to the mix does not over power the fig and pistachios. I can’t forget about the crust! This crust is really special and it has an added layer of flavor that serves as part of the foundation for everything else.

The Almond Cream is a staple in a lot of my desserts, so I refer back to this recipe often.

The Pistachio Paste can be purchased to cut some time down. It comes in a small can but is not always available so I included making it from scratch here. Plus you will have the satisfaction of making it yourself.

Fell free to make this in a rectangle or round tart pan, but just make it. It such an impressive recipe and it is rich enough to feed more people since the slice can be smaller and still satisfy.

So pretty for afternoon tea, a shower or special dessert.

Almond cream and Pistachio pepper crust

Pistachio paste layer

Almond cream layer

1 non-stick removable bottom 5吉 approx. tart pan or 10” round approx.

8-10 small fresh figs cut in half

Other recipes you may like:

Sticky Date Cake wit Toffee Sauce

Black Pepper Pistachio Crust

Fog and Pistachio Tart

  • egg yolk - 1 large (at room temperature)
  • half and half - 2 tablespoons
  • pure vanilla extract - 1/2 teaspoon
  • unsalted butter, cold and cut into 1/4 - 1/2 cup
  • all purpose flour - 1 1/4 cup
  • powdered sugar - sifted - 1/4 cup
  • pistachios - 1/3 cup
  • salt - 1/4 teaspoon
  • ground black pepper - 1 teaspoon
  • 1 cup Pistachios
  • 3/4 cup Icing sugar
  • 3/4 cup simple syrup
  • 1 tbsp rum ( optional )
  • 7 tbsp butter
  • 3/4 confectioner sugar (powdered sugar)
  • 1 cup almond flour (finely ground almonds)
  • 1 tbsp cornstarch
  • 2 eggs
  • 1 tbsp rum

Related posts

Spring Inspiration: Food, Fashion, Beauty and Design

Very Moist Chocolate Cake

Fresh Ideas for your Home and Spring Table

Share your thoughts Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Fig and Pistachio Frangipane Tartlets


  • 300g plain flour, plus extra for dusting
  • 90g icing sugar
  • ¼ tsp salt
  • 200g unsalted butter, fridge-cold, cut into cubes, plus an extra 10g, melted, for brushing
  • Finely grated zest of 1 lemon (1 tsp)
  • 1 large egg yolk
  • 20ml water
  • 90g shelled pistachios, plus extra, blitzed, to finish (optional)
  • 35g ground almonds
  • 35g plain flour
  • ⅛ tsp salt
  • 125g unsalted butter, at room temperature
  • 125g caster sugar
  • Finely grated zest of 1 lemon (1 tsp)
  • 2 large eggs, lightly beaten
  • 1 tbsp brandy (optional)
  • 3 large ripe figs, quartered


MAKE THE PASTRY DOUGH: Sift the flour, icing sugar and salt into the bowl of a food processor. Add the butter and lemon zest, then pulse a few times, until the mixture is the consistency of fresh breadcrumbs. Whisk the egg yolk and water, then add to the mix: the dough should feel quite wet. Process once more, just until the dough comes together, then tip on to a lightly floured work surface. Knead the dough into a ball, wrap loosely in cling-film and press gently into a flattish disc. The dough will be very soft, so keep it in the fridge for at least an hour (or up to three days).

Lightly brush the moulds of a regular muffin tin with melted butter and dust with flour, tapping out any excess.

PREPARE THE PASTRY FOR THE MUFFIN TINS: If the dough has been in the fridge for more than a few hours, let it rest at room temperature for up to 30 minutes before rolling. Tip it out on to on a lightly floured worktop, tap all over with a rolling pin to soften slightly, then roll out to 2-3mm thick. Using a 10cm or 11cm round cookie cutter, cut out 12 circles, and gently ease these into the muffin moulds, pressing them down to fill the moulds. Refrigerate the muffin tin for at least an hour.

BAKE THE PASTRY SHELLS: Heat the oven to 180C/350F/gas mark 4. Line the pastry cases with baking paper or liners. Fill with a layer of rice or baking beans, and blind-bake for 25-30 minutes, until the pastry shells are light golden brown around the edges. Remove the paper and rice or beans, then leave the shells to cool in the tin.

MAKE THE FRANGIPANE CREAM: Put the pistachios in the small bowl of a food processor and grind until fine but not oily. Transfer to a small bowl, and mix in the ground almonds, flour and salt. Put the butter, sugar and lemon zest in the bowl of an electric mixer with the paddle attachment in place. Cream on a medium speed for a minute or two, until light but not too fluffy, then turn the speed to low and gradually add the beaten eggs. Don’t worry if the mix curdles a bit at this stage: it will come together again later. Add the nut/flour mix, beat on a low speed until combined, then add the brandy (if using).

FILL THE TARTS AND BAKE: Turn up the oven to 200C/390F/gas mark 6. Using a piping bag or two dessert spoons, fill the baked tart cases (still in their tin) with frangipane to come about two-thirds of the way up the sides of the cases. Place a quarter-fig cut side up in the middle of each tart, and press down gently, so it’s slightly embedded in the mixture. Once all the cases are filled, bake for about 20 minutes, until the frangipane starts to brown at the edges but the middle is still slightly soft. Leave to cool in the tin for 10 minutes, then ease the tarts out of their moulds and place on a wire rack to cool. Serve sprinkled with blitzed pistachios, if you like.

We’re back in the blogging world, and we’ve brought a friend! Much to the delight of myself and hungry food lovers across Australia more broadly (with the exception of Chadwiko, who considers himself to be staunchly anti-reality television- whatever, I was sick earlier this week and watched two episodes of a Jersey Shore marathon before the shame set in. There are much worse shows I could be so enamoured with), Masterchef is back!

Over my years of watching Masterchef, my eager anticipation of a vegan contestant or even challenge has succumbed to reality. It’s not coming. But why should that mean that vegans miss out on all the fun? So this year I’m taking it upon myself to mix up and veganise one recipe from the show each week.

First up is this fig frangipane tart with pistachio crumble from judge Gary Mehigan’s Masterclass last week. Despite Chadwiko’s insistence that I attempt the roasted beef fillet with pommes dauphine (from what I gathered, pommes dauphine is fancy-talk for tater tots) featured in the same episode, I thought that this seemed a little more achievable for my first attempt.

And achievable it was! Despite looking like an insanely lengthy recipe, this comes together pretty quickly with some good time management (I might even use this as an ‘organisational skills’ example in my next job interview). Since pistachio paste is a mythical ingredient in Australia, I made my own, and did this the night before. I was able to put together the tart shell when I got home from work and whip up the crumble while it baked, and make the frangipane filling and assemble the whole thing after throwing together a quick dinner (vegan sausage rolls, so Chadwiko wouldn’t be burdened with cutlery while excitedly playing Diablo 3).

So, does it live up to the Masterchef reputation? It’s a bit sweeter than I usually prefer my desserts, but I love the pistachio paste in this so much that I can’t complain too much. I can’t wait to bake with the copious leftovers. This tart also makes up for its excess sugar by being super pretty (that green crumble! The cool-looking figs buried under there!). I would definitely make this again, playing around with different fruit combinations- and cutting out a little sugar, of course.

Fig and Pistachio Frangipane Tartlets

Delectable fig and pistachio frangipane tartlets.

There’s a fig party IN MY MOUTH.

Never mind, pretend I didn’t say that.

But really. FIIIIGGGGSSSSSS. Dying over them right now because they are sheer perfection this season.

2020 has been awful in so many ways, but the produce has been on point. It’s the small things.

The small, purple, sweet, seedy, luscious fig things.

So now I’m knocking all the fig recipes I’ve ever wanted to make off my bucket list, starting with these completely adorable fig and pistachio frangipane tartlets!!

I’ve been eyeing them in Ottolenghi’s Sweet cookbook since pretty much the beginning of time. But fig season can be so transient that I could never quite get it to align with a weekend when I had enough free time to tackle them. Not that they require SO.MUCH.TIME but I was just not in the right mindset for an even slightly involved weekend baking project.

Then there was 2020. And here we are.

We may not be able to leave the house, but at least we have these tartlets.

They are: a base of sweet shortcrust pastry that tastes like the butteriest cookie, nutty addictive pistachio frangipane (that I made in the food processor with just a few swift pulses, SHAZAM), and figs!!

My child refused to even taste them and I’ve never been more grateful for her pickiness. GET EM.

Easy Fig Tarts

Want easy, beautiful, and delicious fig tarts in 15 minutes? You must give this Easy Fig Tarts Recipe a try, then!

Getting my hands on fresh figs during any time of year, is like hitting the jackpot. On Sunday evening, my sister, dad, and I were walking past an Arab grocery store, when something caught my eye- figs. I stopped in the middle of the busy street, turned around, and shuffled back. Large sized punnets of fresh figs were on sale for $1.29, “I need to get a few baskets of these!” I felt like I was committing a crime for buying figs for so cheap, but these fig tarts needed to be made.

I pulled each transparent-sea green package haphazardly filled with fresh figs out of the chalk-toned wooden crate, and inspected each package. Nearly every container of the figs were squidged from being thrown into the baskets some had already gone moldy from the heat, but there they were- two baskets of perfectly ripe, dark teardrop-shaped figs, free of any imperfections. I carefully handed the baskets- treating them as if they were rare objects- to the mustachioed clerk behind the counter he smiled as he bagged the fruit, and said, “I see you found good one’s. The baskets have been out there all day, I’m surprised any survived from the heat.” I was too.

I had two plans for these deep blackish-purple beauties- to eat them as is, and to bake the rest into-the first thought that came to my mind- fig tarts.

Sunday morning, I rushed home with my two baskets of figs hoping that their overnight stay in the refrigerator slowed them down from spoiling too soon. Once I got home, I ripped open the plastic wrap from the tops of the green baskets. The redolent smell of the fresh figs whirled in the air. My mind danced, and I grinned. I was truly in paradise. These were perfectly ripened. I removed them from the basket, put them on a platter, and let them hang-out in the refrigerator, until I needed them.

My mind was stuck on wanting to make fig tarts, so, I grabbed the butter out of the refrigerator, scooped the flour out of its glass container, and got to making a batch of quick puff pastry.

I know that some of you are rolling your eyes about making your own puff pastry, but trust me- it’s not as difficult as you’d think it is I’ve not bought puff pastry in over a year because for me, it’s faster to make the stuff, than to travel to pick up a package of low-quality factory made pastry. The homemade kind puffs up more than the grocery store variety (and tastes better, too).

At the end of my mini-project, not one surface in our kitchen was left untouched by my floury hands. Every surface was dusted with flour, and eventually, half of the recipe was rolled out into a ⅛-inch thick rectangle, and then cut into quarters. After that, the quartered pastry was placed on a parchment-lined cookie sheet, and the pan was slid into the freezer for a few minutes.

Meanwhile, four figs were snagged from the platter in the refrigerator and cross-cut, revealing their amaranth-colored flesh. The pastry was removed from the freezer and each was dusted with the grainy vanilla scented sugar. I couldn’t help myself- I picked the jar up to my face and took in the glorious smell of the sugar “Mmm.” A quartered fig, thoughtfully arranged in the center of each pastry, followed. After that, there was a light sprinkling of light muscovado sugar (you can buy some here ) atop each piece of fig.

I slid the pan into the preheated oven, and 15 minutes later they were done. The fruit sat atop golden pillows of flaky, buttery pastry with very few small alterations to enhance their dulcet peachy-strawberry flavor. It was perfect, but there was something missing.

I pulled the container of cream out of the refrigerator and a spoonful of confectioner’s sugar out of its metal canister, and whisked like mad until the cream was thick and billowy. A quick taste. “Perfect,” I unconvincingly said to myself. I grabbed a small handful of pistachios pieces from a bag hidden in the cupboard, and tossed them into the whipped cream. A soft pearl white cloud of cream was now speckled with green. I dolloped a small amount of the cream next to a warm fig tart, and called it a day, and boy, was it a lovely one. I felt like I was dreaming.

Speaking of dreaming– the title does state that this post isn’t only dedicated to these easy fig tarts. I’m happy to share that the About page and FAQ pages have been updated and I’ve been featured in an article on the Gourmet Live app for the iPad! It’s called, “Growing Up Gourmands.” The article does require you to have an iPad and and the Gourmet Live app .

But, fret not, my dear friends, I’ll give you a run-down- The article talks a bit about me, and contains some very exciting news, which I’ve been trying my hardest not to spoil, but as my dear friends, you deserve to know.

I’ve been approached by a major publishing company, and I’m developing a book proposal that I hope to sell shortly . I can’t believe I just said that.

I feel like I’m in a dream. I can’t say more than this, but I will say that I feel blessed, excited, and honored to be working on such a project. My heart and soul are being poured into this, and I only hope that as this project progresses, you’ll be around to see how much love is poured into everything I’m working on.

I don’t say this enough, but thanks so much for reading, and thank you for all of the support, feedback, emails, comments- everything- you’ve shared with me over these past two years. It really means a lot to me I am truly blessed to be part of such a great community.

Now, with the mushy bit aside- get your hands on some figs, and go make these tarts. I insist. :)

Easy Fig Tarts and Pistachio Whipped Cream
Makes 4 tarts

This recipe is fairly straight forward- puff pastry, vanilla sugar, light muscovado sugar (can use light brown sugar), and figs-no measuring whatsoever (well, unless you’re planning on making this quick puff pastry for this recipe, like I did).

If you don’t have any vanilla sugar on hand, I wouldn’t fret, simply use natural cane / granulated sugar, the tarts will taste just as great.

The pistachio whipped cream that I served with this is fairly straight forward, as well- it’s just sweetened whipped cream with a small handful of crushed pistachio nuts folded in.

For the Tarts
½ recipe for quick puff pastry or 1 sheet store-bought puff pastry (pref. all-butter)
Vanilla Sugar (can simply use granulated/ natural cane, if you don’t have any)
4 ripe figs, quartered
Light Muscovado Sugar (can use light brown sugar)

For the Pistachio Whipped Cream
½ cup cold whipping cream
1 tablespoon confectioner’s (powdered) sugar
1 ½ tablespoons crushed pistachio nuts

Preheat oven to 400F / 200C/ Gas Mark 6. Line a cookie sheet with parchment paper.

Roll the pastry into a rectangle approx. 15-by-8-inches (should be 1/8-inch thick). Cut the pastry into 4 evenly-sized rectangles, then place onto the lined cookie sheet.

Evenly sprinkle the top of each pastry rectangle with the vanilla sugar, and top with figs.

Lightly sprinkle brown sugar over the figs.

Bake in preheated oven for 15 minutes, until the pastry is puffed and golden brown. Allow to cool while you make the whipped cream (next step).

In a medium-sized mixing bowl, with a whisk, beat together the cream and sugar until thickened and holds a soft peak (to determine this, lift the whisk from the cream if the peak at the end of the whisk holds a droopy curve, it’s a soft peak). Serve with tarts.


Flourless Fig Tart with Pistachio Crust, Sugar-Free

This Flourless Fig Tart is remarkably succulent and is probably the perfect way for cooking a grain-free, sugar-free dessert with fresh figs. No doubt, you know that pistachios, goat cheese, and figs are a match made in heaven. But what makes this dessert truly stand out are a few clever secrets revealed in the recipe below. For one, we pre-roast our figs and use a carefully selected French fruit preserve to complete the palate. No worries – the French fruit preserve is available at your local grocery store (and of course, online). Once you’ve tried, I know that it will become one of your most beloved desserts.

Grain-free • Quick and easy • Vegetarian • Nutrient-dense • Delicious

While we don't like the pretentious "best of" proclamations, this recipe is the best way to bake a dessert with figs. This spectacular Paleo Fig tart is made with honey and fruit instead of sugar and ground pistachios and almonds instead of white flour. As a result, this scrumptious treat is as healthy and nutrient-dense as it is delicious. This dessert originates from our educated intuition. When the figs arrived this fall, we couldn't resist baking a flourless or paleo fig tart, but none of the recipes were up to snuff. And so, relying on our intuition and research, we've designed our own fig tart. Before deciding to preroast the figs, we sifted through numerous recipes and confirmed that chefs usually precook the fruit used in the tarts or clafoutis. The crust recipe was easy - it's a basic nut flour concoction. We added pistachios because they are one of our favorite nuts and go well with goat cheese and figs. We've baked the tart 12 times (and counting, so long as the figs are in season) and ruled out various modifications. For this reason, we recommend closely following this recipe. Lastly, note that this recipe is for an 8-inch tart.

Pistachio fig tart recipe - Recipes

The summer between my junior and senior years of high school, I lived with a wonderful family in Brittany, France as part of an Indiana University immersion program. During my stay, I spent a lot of time in the kitchen with my lovely host mom Anny, learning how to make crêpes and galettes and mousse au chocolat (as well as the metric measuring cup system). Though this was before my pie obsession, one of the things we made together was a tarte tatin--the classic French tart where the fruit, generally apples, is caramelized in sugar and butter on the stove, then baked upside-down and flipped after baking. I remember Anny telling me the story of its invention: apparently the two Tatin sisters, owners of the Hotel Tatin accidentally baked a tart upside-down, then out of desperation served it to the guests who much to the sisters' surprise, gave it rave reviews.

I, much like the guests at the Hotel Tatin that night, love a tarte tatin. It's so simple to make, and shows off the beauty and flavor of the fruit paired with rich caramel. Plus you get to use your cast iron skillet! Though the classic tarte tatin is apple, you can really make a tarte tatin with any fresh fruit. One of my favorite pies to make in general is Ruth Reichl's pear tarte tatin, found in Gourmet. I was pleased to find this recipe for a fig-pistachio tarte tatin in the Pieminister cookbook, just as figs are coming into season down here. Since Pieminister is a British pie shop, all their recipes, like those I made with Anny are in metric. Here's my version of their fig-pistachio tartin, with ounce and cup conversions.

Fig-Pistachio Tarte Tatin
Adapted from The Pieminister Cookbook

Nothing-in-the-House pie crust, halved
16-20 small figs or 10-14 large figs
3/4 c. sugar
3/4 c. water
3 Tblsp. unsalted butter
4 oz. pistachios nuts, shelled
1-2 Tblsp. honey

1. Prepare half of the Nothing-in-the-House pie crust as per the directions. Once chilled, roll out into an 11-inch circle, stab it with a fork in several places, and place on a cookie sheet or cutting board between two sheets of parchment paper. Store in the fridge while you prepare the filling.

2. Preheat oven to 375 degrees F. Trim the stalks of the figs and halve them lengthwise. Set aside.

3. In a large oven-safe frying pan or cast iron skillet, place water and sugar and heat on low until sugar dissolves. Once sugar has dissolved, raise the heat to medium-high and bring sugar water to a boil and cook without stirring until the syrup is thick and has become golden-caramel in color.

4. Reduce the heat and add the figs--making space so they all fit. Be careful not to burn yourself on the hot caramel. Cook until the figs are tender and release juices but still hold their shape. Remove them with a slotted spoon and set aside in a small bowl.

5. Boil the caramelized juices until they are thick and syrupy, 3-5 minutes more. Remove the pan from the heat and stir in the butter until it melts. Scatter the pistachios over the pan and return the figs to it, cut side down, in concentric circles.

6. Put the frying pan back on the heat until the juices bubble. Put the circle of pie crust on top of the filling and tuck it firmly into the edges of the frying pan to form a crust. Transfer the pan to the oven and bake for about 25-30 minutes until the pastry is golden brown. Once the tart has settled for a minute, put on your oven mits and flip the tart onto a plate (prend courage!). Drizzle the tart with honey and a few extra pistachios, if you desire and serve with goat's milk ice cream or Greek yogurt.

The rich flavor of the fig and pistachio, coupled with the sweet, dark caramel makes for a rich and earthy dessert that hints at the almost-impending fall. Though the Pieminister guys suggest pairing it with Greek yogurt, I think it would be just perfect with goat's milk ice cream, if you can find it (or make it!). Tangy frozen yogurt would also do.

Oh, and don't be afraid of the skillet-to-plate tart flip. Just make sure that your plate is slightly bigger than your skillet, protect your hands with oven mitts, and trust yourself--you'll have no trouble. Consider it one of the rites of a baker.

I Eat Therefore I Am

I have a fig obsession, and it's led me down some wonderful paths. I used to have a fig tree in the backyard as a kid but never really appreciated it. Now that I've grown up and my tastebuds have changed, I'm totally in love with figs. I usually buy dried ones as it's so hard to get fresh figs. So when figs are in season, I eat heaps of them and try them in everything.

I've been baking a lot with figs lately, all because of a Grosvenor Hotel fig tart photo. This photo just drew me in and had me salivating. Unfortunately, when I went, they had sold out of the tarts. So, if you can't go to the fig tart, you bring the fig tart to you. The stars were aligned when my Aunty brought over a small bag of fresh figs from her tree, which I duly made into a tart. Then, she brought over an even bigger bag of figs. I had hit the fig jackpot. So, I made a tart again, but inspiration struck and I improved it even more.

I have not made a tart in a long long time. I used to remember the results were not so good and it was so hard to make. However, my baking skills have improved and I found this fig tart to be so easy to make and the results are mind blowingly good. So good in fact that the tart is gone way too fast, but that's another issue I'll have to deal with when I buy some new stretchy elastic pants.

Here is the final Fig Pistachio Frangipane Tart that I came up with. It's a mix and match of a few recipes and some adaptations. The flavour profile is just stunning. The pistachio is a strong hit in the frangipane mixture and pair perfectly with the caramelised figs. The soft texture of the frangipane contrast well with the super crumbly buttery shortcrust pastry and the slightly chewy figs. I don't want to sound like a egotist but I rate this fig tart ten out of ten.

This recipe makes a massive 32cm tin tart, but trust me, it will disappear fast. You can always make a smaller tin and some mini tarts. Look how beautiful the tart looks with the geometric pattern that I designed.

I also made a traditional almond frangipane version of this tart and it too is sensational. The smell of the almond is more subdued and the figs come through more in this one, but I personally think the pistachio version is the best as I love pistachios.

As usual, some tips to help you make the best fig tart possible.

*With pastry, the butter and water must be cold to get the best results. Once the dough comes slightly together in the food processor, stop it and take it out. Don't roll it or anything as overworking it makes it a little bit less crumbly as I found out on my first attempt.

*The figs you use really need to be ripe for this tart to work best. The figs are not completely dried out in the baking and you can still taste the freshness and ripe sweetness.

*I ground up some natural pistachio in a coffee grinder so the meal was very smooth. If you don't have a coffee grinder, you can use a food processor but the results won't be as good and the final frangipane won't be as smooth.

*I don't bother waiting for the pastry shell to cool before putting my frangipane and figs on. I didn't encounter any problems.

*I cover my pastry with foil rather than silicone paper as I can wrap it around the sides when I'm blind baking so the tart does not go too brown.

Fig Pistachio Frangipane Tart

1 1/2 cups (225g) plain flour
1/4 teaspoon salt
125g cold unsalted butter, cut into small chunks
1/4 cup (60ml) iced water

1. Put the flour and salt into a food processor, and whiz them together.
2. Add the butter and whiz everything again until the mixture resembles medium-fine breadcrumbs.
3. With the processor running, pour in the iced water and process only until the dough forms a ball around the blade.
4. Tip the dough out onto a board and shape it into a ball.
5. Flatten it into a disc and wrap it tightly in cling film.
6. Chill the disc for about 20-30 minutes or until the pastry is firm, but supple enough to roll.
7. Roll out the pastry on a floured benchtop until large enough to fill out a tart tin. I used a 32cm tin and so the pastry was about 1mm thick, very fine.
8. Place the pastry into the tart tin by wrapping the pastry around the rolling pin and then unrolling it into tin. Trim and neaten the edges of the pastry around the tin.
9. Place tin back into fridge to cool for 20 minutes and preheat oven to 200C.
10. Take tin out of the fridge and cover the pastry with foil.
11. Blind bake the pastry using rice, beans or any other weights for 25 minutes.

Pistachio Frangipane
Recipe adapted from The Hungry Excavator

You can make this frangipane mixture while the pastry is blind baking in the oven. It doesn't take long to make this.

125g butter (softened)
1/2 cup caster sugar
1 egg yolk
1 egg
1 1/2 tsp vanilla extract
3/4 cup pistachio meal (almond meal can be substituted as well)
1/2 cup plain flour

1. Beat butter and sugar until light and fluffy
2. Add the egg yolk, egg and vanilla extract and beat until well combined
3. Add the flour and pistachio meal and beat until well combined

1 blind baked tart shell
1 portion of the pistachio frangipane
20 or so fresh figs cut up to cover a 32cm tin

1. Take pastry out of the oven, remove foil and weights. Turn oven down to 180C.
2. Spread frangipane mixture evenly onto tart shell.
3. Arrange cut up figs onto frangipane mixture in a nice pattern of your choice.
4. Bake tart for 35 minutes or until the frangipane looks set.
5. Cool in the tin and then take out.


  1. Ceastun

    Thanks to the author for an excellent post. I read it very carefully, found a lot of important things for myself.

  2. Pirmin

    YES, the variant is good

  3. Dewey

    Clearly they were wrong ...

  4. Macbride

    It is understood by itself.

  5. Custennin

    I congratulate, by the way, this magnificent thought falls

Write a message