Fig Tart With Pistachio Frangipane

Fig tart with pistachio frangipane

Delicious tart with buttery crust, delicate pistachio frangipane cream and juicy figs.

Ingredients

pastry crust:
1⅓ cup (175g/6.2-oz) all-purpose flour spooned and leveled
½ cup (115g/4oz) cold butter
¼ cup (30g/1-oz) powdered sugar
2 tablespoons cold water
pistachio cream (frangipane):

1 cup (100g/3.5-oz) ground pistachios
⅓ cup (75g/2.6-oz) soft butter
½ cup (100g/3.5-oz) granulated sugar
grated zest of 1/4 lemon optional
1 large egg
additionally:

4-5 figs cut into 8 wedges

Directions:

Crust:  If the butter is cold, you have to beat it first to soften it a bit, then add the sugar and beat together).

Add the egg, mix well, then add the ground pistachios, lemon zest if using and mix well until combined.
Put the cream in the fridge.

Baking:

Preheat the oven to 190 °C / 375 °F 
Prepare a 23 cm / 9-inch tart pan.
Remove the dough from the refrigerator, roll out the dough until it's large enough to fit into the tart pan (on a sheet of baking paper), transfer the dough to the pan, press it into the corners (the dough should cover the bottom and ca. 2.5 cm / 1-inch of the sides of the pan), cut off any excess dough. You can also press the dough with your hands into an even layer on the bottom and the sides of the pan with your hands, without rolling it out. Put in the fridge while the oven warms up.
Blind-bake the dough: prick the dough with a fork, line with a sheet of baking paper, and fill to the top with dry beans / rice (or ceramic baking weights), pressing them into the corners and sides.
Bake the pastry crust for 20 minutes, then remove the paper and the beans and bake for another 10-15 minutes until the crust is lightly golden.
Spread the frangipane cream evenly on the dough, arrange the fig wedges on top, press them lightly into the cream.
Bake for about 25-30 minutes or until the frangipane is set (you can shake the tart pan, it shouldn‘t jiggle in the center). Check on the tart after about 20 minutes, if the cream is browning too quickly you can cover it loosely with a piece of aluminum foil.
Cool the tart slightly, cut into portions and serve, you can sprinkle it with chopped pistachios.
Enjoy!   Serves 8

Notes

You can use other nuts instead of pistachios, for example, ground almonds or hazelnuts.
1 cup loosely packed ground pistachios = 100g/3.5 oz = 7/8 cup shelled whole pistachios = 200g/7oz pistachios in shells.