Who here thinks that fig fruits are beautiful? and who thinks fruit tarts are the best things that the French ever invented?
Me & me!
Well then here comes the fig tart with frangipani filling and pistachio crumble.
Before you get scared from the long title, let me explain what all the terms mean. Then you will see that it’s pretty straightforward.
Frangipani filling refers to almond meal which is nothing more than very finely ground almonds. And pistachio crumble is ground pistachio baked with plain flour, butter and sugar.
Making the filling with ground almonds gives the tart a creamy, nutty taste and pistachio crumble provides the texture to the tart. The combination is absolutely amazing. And I promise, it’s easier than it sounds.
There are two techniques for making tart shells: Pâte sucrée and Pâte sablée.
The technique I used for the pastry dough is a French pastry technique called pâte sucrée. Pâte sablée uses almond flour in the dough so it makes it little harder to use. Pâte sucrée is little bit more sweet so good for this particular tart.
I hope you will give this amazing fig tart recipe a try!
Get baking before the figs are out of season!
- 120 gram butter unsalted
- 30 gram frosting sugar if not available, use powdered sugar
- 1 pinch salt
- 240 gram plain flour
- 1 egg
- 1/3 cup blanched pistachio
- 40 gram flour
- 40 gram sugar
- 30 gram butter unsalted and cubed
Frangipane Pastry Filling
- 120 gram butter unsalted and slightly dough
- 120 gram caster sugar
- 3 eggs
- 2 tbsp pistachio paste
- 40 gram plain four
- 120 gram almond meal
- 1 tbsp lemon zest
- 3-4 drops ameretto optional
- 5-6 figs washed, stemmed and quartered
Make Pastry Shell
- Mix together butter, frosting sugar, and salt until the butter is creamy and white, about a minute in a food processor (little longer by hand)
- Add flour and mix for 30 seconds
- Mix in the egg so that it's fully incorporated but do not overmix it
- Take out the dough and roll into a 3-4mm thick, in a rough long rectangle shape; it should be long and wide enough to cover the tart pan. I used a 36cm * 10cm rectangular tart pan but you can use tart pan in any shape
- Pick the pastry using a rolling pin and put it on top of the tart tin.
- Gentry press in the pastry but do not over press it. Cut of the excess pastry from the top. If the pastry cracks, cover them using the excess dough
- Line the top of the party with a parchment paper. Fill the pastry shell with blind baking beans or raw rice on top. The weight makes sure that the pastry doesn't rise when baked
- Bake at 160C for 10-15 minutes until it's lightly golden brown
- Take out of the oven and set it to cool on a wire rack
Make Pistachio Crumble
- Blitz the pistachio in a mixture until it's a fine mix
- Mix in the sugar and flour
- Shif the mixture to a bowl and add butter. Mix the butter with hand as you want a slightly clumpy mixture. Spread the crumble on a lined baking tray.
- Bake at 160C for 5-6 minutes
Make Frangipane Filling
- Combine together flour and almond meal. Add in lemon zest. Set it aside
- Beat the sugar and butter until its cream and fluffy. Add in the eggs one at a time until fully incorporated. Mix in pistachio paste
- Add in 3-4 drops of ameretto (optional)
- Pour the flour and almond meal and mix it well so that it forms a smooth filling
Assemble the pie
- Add the frangipane mix to the pastry shell, upto 3 quarters full. The eggs in the pastry will make it rise so you want to fill it all the way to the top
- Gently press in the fig quarters on top of the frangipane mix
- Bake at 160C for 20-25 minutes
- Take out of the oven and brush the pie it with honey
- Add the pistachio crumble on top and voila your fig tart is ready!
- Serve with double thick cream or an ice cream of your choice