Hello my friends!
I don’t know if you’re lucky as I am, but my fig tree is full of super sweet figs this year. The perfect excuse to make a delicious fig and pistachio tart!
Interested maybe? Let’s see the recipe, Chef!
Fig and Pistachio Tart
- Express Puff Pastry
- 200 g flour
- 200 g very cold butter
- 2 g salt (1/2 tsp)
- 100 g very cold water
- 12 figs
- 1 egg
- 40 g brown sugar
- 100 g liquid cream
- 80 g ground almond
- 1 tbsp pistachio paste
- 2 tbsp unsalted pistachios
Express Puff Pastry
Place the flour, butter cut in cubes and salt in your food processor bowl.
Start whisking at low speed (2 on a scale from 1 to 6) and pour the water.
Keep on whisking until the flour is combined with water, you still need to have large cubes of butter.
Place the pastry on a floured work plan.
Spread the pastry with your rolling pin and make a rectangle (15 cm by 45 cm).
Fold the right third of the pastry, then the left third. You should have a square.
Make a quarter turn. Make a rectangle (15 cm by 45 cm). Fold the right third of the pastry, then the left third.
Start again twice.
Spread the pastry, place it in a buttered mold and cut the surplus with a knife. Set aside 10 minutes in your fridge.
Preheat your oven at 190 C / 375 F degrees.
Cook your pastry for 10 minutes. (You can place a smaller mold on top to help keep the pastry in place during cooking)
Combine the egg and brown sugar until it whitens.
Add the cream, ground almond and pistachio paste. Combine.
After 10 minutes of pastry cooking, pour the batter in the mold, place the figs cut in halves or quarters.
Cook for 25 minutes.
Let cool down on a grid. Spread pistachios when serving.