Fig and pistachio frangipane tart
Delicious tart with buttery crust, delicate pistachio frangipane cream and juicy figs. Frangipane is a French pastry cream, very simple to make. Usually almonds are added in, but you can also use other nuts – almonds or hazelnuts will work great. If you don’t want to use figs, plums would also be lovely. This tart is really easy to make and it impresses with its taste. First, pre-bake the crust, then spread the pistachio cream over it, put the figs on top and bake again. Really simple!
It tastes wonderful, so make sure to try it, when fresh figs are in season!
Fig and pistachio frangipane tart
→ pastry crust:
- 180 g / 6.3 oz all-purpose-flour
- 100 g / 3.5 oz cold butter
- 20 g / 0.7 oz powdered sugar
- 2 tablespoons cold water
→ pistachio cream (frangipane):
- 100 g / 3.5 oz pistachios weight without shells, finely ground
- 75 g / 2.6 oz soft butter
- 90 g / 3.2 oz white sugar
- grated zest of 1/4 lemon
- 1 large egg
- 4 figs cut into 8 wedges
- Making the crust by hand: mix the flour with powdered sugar and salt together, add cold diced butter, rub the butter into the flour mixture with your fingertips until it resembles a pea-sized crumble, add cold water, knead quickly until dough forms a smooth ball (be careful not to over mix it).
- My favorite way – using a stand mixer: add flour, powdered sugar, salt and diced cold butter to the mixing bowl. Mix at the smallest speed using a paddle-shaped attachment, until large lumps are formed (they can be of different sizes, 0.5-1.5 cm), add cold water and mix until a smooth dough is formed (be careful not to overmix it).
- In the food processor: Add the flour, powdered sugar, salt and diced cold butter to the food processor bowl (with the regular blade attached). Pulse 2-3 times until the butter pieces are the size of large peas (they can be of different sizes). Add cold water and pulse until the dough begins to come together (be careful not to overmix it). Transfer the dough pieces onto a work surface, and gather them with your hands, forming a dough ball.
- All methods: flatten the dough, wrap in plastic foil and put in the fridge for 1 hour.
Pistachio cream (frangipane):
- Using a mixer beat the butter with sugar and lemon zest for about 2 minutes (if the butter is cold, first you have to beat it, to soften it a bit, then add the sugar and beat together).
- Add the ground pistachios, mix, then add the egg and mix well until combined.
- Put the cream in the fridge.
- Preheat the oven to 190 °C / 375 °F / Gas Mark 5.
- 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. 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 golden.
- Spread the frangipane evenly into the pan, 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).
- Cool the tart slightly, cut into portions and serve, you can sprinkle it with chopped pistachios.
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