I said this was one of my favorite desserts I’ve made in months when I posted a photo of this pre-bake a few weeks ago. After making it about 5 times since to perfect this, I can still confirm this is AMAZING. I could eat all day.
And luckily, I’ve made the recipe simple and straight forward enough that I’m happy to make it again and again so I can eat it all day.
A few notes:
- I’ve tested this out in both a tart pan and free form, so you al you need is a baking sheet to make it. The pan adds a flare, but isn’t needed.
- You can make the pistachio frangipane up to 3 days in advance, so when you actually bake this, it’ll take only 10 minutes to assemble.
Fig Pistachio Frangipane Tart
Fig Pistachio Frangipane Tart
- 7 ounce puff pastry sheet, thawed
- 3/4 cup or so pistachio frangpiane, see recipe below
- 7 figs, sliced thinly (about 15-20 slices)
- 1 egg, for egg wash
- 1 tablespoon turbinado sugar, for sprinkling top
Pistachio Frangipane: Makes enough for 2 tarts (can also half the recipe)
- 2/3 cup (90g) pistachios
- 1/3 cup (35g) almond meal
- 1/4 cup (35g) AP or whole wheat pastry flour
- 1/8 teaspoon salt
- 1/2 cup (125g) unsalted butter
- 1/4 cup + 2 tablespoons, 75g sugar
- Zest of 1 lemon
- 2 eggs
- Preheat oven to 375.
- Place pistachio in food processor and process until finely ground (but not oily).
- Add in almond flour, flour, salt and pulse until combined.
- Cream butter, sugar, and lemon mixer using a handheld or standing mixer (use paddle attachment if using standing mixer). Add in eggs one a time until well incorporated.
- Add in pistachio flour mixture and beat on low speed until combined.
- Gently roll out puff pastry until a thin sheet in the shape you desire- I used a long tart pan that was 13’’ x 4 1/2’’. Place in tart pan or a circular pan- any shape will do, but it does need to have edges or the pistachio franngpiane will spill over when baking.
- Spoon pistachio spread over puff pastry to make an even layer that is about 1/4’’ thick. Top with figs. Drizzle with about a tablespoon of turbinado sugar and brush pastry with egg wash.
- Bake at 375 for 30-35 minutes, until puff pastry is golden brown.
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