Fig Pistachio Frangipane Tart


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.
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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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