Fig & Pistachio Frangipane Tart

Who isn’t partial to a little tart every now and again? A combination of buttery pastry, pistachio and rose frangipane, honeyed figs and more crushed pistachios – they are a real moreish treat. This is about as fancy as I get when it comes to desserts and if you cheat a little bit and buy ready made pastry, it’s more of an assembly job really. Usually with tarts, it’s essential to blind bake the case to avoid the dreaded soggy bottom, but not with frangipane. By baking them together from raw, the two layers will merge nicely into one, while the base crisps up nicely and the frangipane stays soft and squishy.

Ingredients
Makes two small tarts
Pastry
150g plain flour
75g butter
20g sugar
1 large egg yolk
Frangipane filling
50g butter
35g caster sugar
30g orange blossom honey
100g shelled pistachios plus 20g for the topping
1 egg
zest of 1 lemon
zest of 1 large orange
1 tsp rose water
Topping
3 fresh figs
Orange blossom honey

Method

1 – Make the pastry dough by adding the flour, butter, sugar and egg yolk to a food processor. Blitz until a dough is formed, adding a little cold water to bring it together. Wrap in cling film and place in the fridge.

2 – For the frangipane, crush the pistachios down to a fine powder using a hand blender or NutriBullet. Place in a large mixing bowl, reserving 20g for the topping.

3 – Melt the butter in a small saucepan over a medium heat and add to the pistachios. Add in the sugar, honey, egg, rose water and the zest from a lemon and orange.

4 – Remove the pastry from the fridge and roll out to 3mm thick. Line the tart cases with the pastry. If using a fluted case, push the pastry into each of the grooves and trim away and excess. Piece the bottom of each case with a fork.

5 – Spoon the frangipane on top of the pastry and tap lightly on a work surface to smooth out the surface and remove any air bubbles.

6- Bake for 15-20 minutes at 180ºC, until the base is thoroughly crisp and coloured and the frangipane slightly risen and golden brown.

7 – Remove the tarts from the tins and cool on a wire rack.

8 – Slice the figs lengthwise as thinly as possible, maintaining the shape of the fig and keeping each slice whole.

9 – Brush the figs using a pastry brush with orange blossom honey and arrange on top of the tarts, overlapping each as you go. Dust with a layer of crushed pistachio nuts and top with three more slices of fig.

10 – Serve with a blob of cream or a scoop of ice-cream.

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