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.
You will need:
1 non-stick removable bottom 5×13 approx. tart pan or 10” round approx.
8-10 small fresh figs cut in half
Other recipes you may like:
Caramelized Banana Cake
Sticky Date Cake wit Toffee Sauce
Black Pepper Pistachio Crust
Fog and Pistachio Tart
- September 21, 2018
- 10-12 Servings
- 3 hr
- Print this
- FOR TART DOUGH
- 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
- FOR THE PISTACHIO PASTE
- 1 cup Pistachios
- 3/4 cup Icing sugar
- 3/4 cup simple syrup
- 1 tbsp rum ( optional )
- FOR THE ALMOND CREAM
- 7 tbsp butter
- 3/4 confectioner sugar (powdered sugar)
- 1 cup almond flour (finely ground almonds)
- 1 tbsp cornstarch
- 2 eggs
- 1 tbsp rum
- Step 1
- Tart Crust
- Step 2
- Pre heat oven to 400F
- Step 3
- Mix together the cream, egg yolk and vanilla in a small bowl and set aside.
- Step 4
- Combine 1/3 cup of pistachios with 1/4 cup of flour in a food processor and pulse until finely ground.
- Step 5
- Add the remaining flour, powdered sugar, salt and black pepper. Pulse until fully combined.
- Step 6
- Add the cold butter and pulse until the butter is the size of blueberries. You want a rough texture with some butter chunks still.
- Step 7
- Slowly add the liquid mixture and pulse just until the dough starts to come together into a ball.
- Step 8
- Remove the dough into a smooth surface and shape into a rectangle shape. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Step 9
- Remove dough from the fridge and place into a non tick tart pan. Start to shape the dough into the sides and bottom. If any spills out the top add it back into the dough and make sure the bottom and sides are of even thickness.
- Step 10
- Place on a tart pan and blind bake the crust using parchment paper and beans or baking beads and bake for 15 minutes. Allow to cool before adding the layers and set aside.
- Step 11
- Meanwhile prepare your almond and pistachio paste.
- Step 12
- Pistachio Paste
- Step 13
- Prep the pistachios by soaking them in hot water and let set for 10-15 minutes to soften the skin.
- Step 14
- Rub off the skin with a tea towel.
- Step 15
- If the nuts are already roasted you can just set them aside to dry a little or you can roast them at 300F for 10 minutes.
- Step 16
- If you don’t not remove as much skin as possible your paste will be looking a unpleasant dull greenish grey. It’s another step but well worth it for the end result.
- Step 17
- Make a simple syrup by combining 1/2 cup sugar and 1/2 cup boiling hot water. Mix well until the sugar dissolves and set aside.
- Step 18
- Put the pistachios and the confectioners sugar in a food processor and combine until fine.
- Step 19
- Starting adding the simple syrup in a slow stream. ( be careful if the syrup is still hot). Combine until you get a smooth paste but not gloopy or runny. Should be able to form into a soft ball.
- Step 20
- Almond Cream
- Step 21
- Cut the butter into small pieces and out in a large heat proof bowl.
- Step 22
- Place over a pan of gently simmering water or in the microwave to soften until creamy. Do not melt the butter.
- Step 23
- In the mixer or with a hand mixer, combine the remaining ingredients confectioner sugar, almond flour, cornstarch and eggs, and rum. Set aside.
- Step 24
- You can make this a day ahead and keep it in the fridge, but is best the day of.
- Step 25
- Assemble the tart
- Step 26
- Set oven to 350F
- Step 27
- 1st Layer
- Step 28
- Place pistachio paste on the bottom and smooth out to the edges. It mat have to come to room temp to manipulate better.
- Step 29
- 2nd Layer
- Step 30
- Pour over almond cream and smooth out to fill tart pan.
- Step 31
- 3rd Layer
- Step 32
- Place fresh figs on top with flesh side up. You can just snuggle them inside the cream to that they are at the same level.
- Step 33
- Place the tart pan on a sheet pan and bake for 45-50 minutes until the almond cream has browned on top. Press the top to make sure the cream if fully cooked as it will spring back.
- Step 34
- Remove from oven and let completely cool before removing the tart from the pan.