3/4cupor so pistachio frangpiane, see recipe below
7figs, sliced thinly (about 15-20 slices)
1egg, for egg wash
1tablespoonturbinado sugar, for sprinkling top
Pistachio Frangipane: Makes enough for 2 tarts (can also half the recipe)
2/3cup(90g) pistachios
1/3cup(35g) almond meal
1/4cup(35g) AP or whole wheat pastry flour
1/8teaspoonsalt
1/2cup(125g) unsalted butter
1/4cup+ 2 tablespoons, 75g sugar
Zest of 1 lemon
2eggs
Instructions
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.