Name: Fig Tart
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Cuisine: French
Ingredients: 2 3/4 cup(s) all-purpose flour; 3/4 cup(s) powdered sugar; 1/4 tsp kosher salt; 1/4 tsp cinnamon; 2 large eggs; 11 tbsp cold unsalted butter, cubed; 1/2 cup(s) pistachios, plus 1 tablespoon for topping; 1/2 cup(s) powdered sugar, plus more for topping; 6 tbsp unsalted butter, softened; 1 tsp pure vanilla extract; 1 large egg, room temperature; 1 tsp lemon zest; 1 tsp cornstarch; 7 figs, cut in half lengthwise

Ingredients

Servings:

For the Tart Dough

2 3/4 cup(s)

all-purpose flour

3/4 cup(s)

powdered sugar

1/4 tsp

kosher salt

1/4 tsp

cinnamon

large eggs

11 tbsp

cold unsalted butter, cubed

For the Filling

1/2 cup(s)

pistachios, plus 1 tablespoon for topping

1/2 cup(s)

powdered sugar, plus more for topping

6 tbsp

unsalted butter, softened

1 tsp

pure vanilla extract

large egg, room temperature

1 tsp

lemon zest

1 tsp

cornstarch

figs, cut in half lengthwise

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Directions 12 steps | 90 Minutes

Step 1

Prepare the tart dough. In a food processor, combine the flour, powdered sugar, salt and cinnamon. Pulse until mixed.

Fig Tart Recipe: Prepare the tart dough.

Step 2

Next, add the cold butter and pulse until the butter is well combined with the flour mixture.

Step 3

Last, add the two eggs and pulse until a dough ball forms.

Step 4

Remove the dough from the food processor and place it on top of plastic wrap. Form the dough into a disc and cover with plastic wrap. Refrigerate for 1 hour.

Fig Tart Recipe: Remove the dough from the food processor and place it on top of plastic wrap.

Step 5

Remove the dough from the refrigerator and place it on the counter for 10 minutes before rolling. To prevent sticking, place the dough between two pieces of parchment paper and roll out the dough an inch larger than the tart pan.

Fig Tart Recipe: Remove the dough from the refrigerator and place it on the counter for 10 minutes before rolling.

Step 6

Remove one of the parchment sheets and place the dough onto the tart pan. Form the dough into the pan and remove the excess by using a rolling pin. If there are cracks, patch them with the excess dough.

Fig Tart Recipe: Remove one of the parchment sheets and place the dough onto the tart pan.

Step 7

Place the tart pan back in the refrigerator for 15 minutes to chill and preheat the oven to 350°F. After 15 minutes, remove from the refrigerator, use one of the parchment paper pieces that you used to form the dough to line the pan and fill with baking beans. Make sure you spread the beans everywhere to fill all the nooks of the pastry. Blind bake the pastry for 12 minutes. Remove and cool completely while you make the pistachio cream filling.

Fig Tart Recipe: Place the tart pan back in the refrigerator for 15 minutes to chill and preheat the oven to 350°F.

Step 8

Make the pistachio cream. In a food processor, add ½ cup of pistachios and powdered sugar. Pulse until combined and the mixture resembles a paste.

Fig Tart Recipe: Make the pistachio cream.

Step 9

Next, add the butter and mix until combined. Finally, add the egg, lemon zest, vanilla extract and cornstarch. Mix until well combined.

Fig Tart Recipe: Next, add the butter and mix until combined.

Step 10

Add the pistachio cream into the cooled tart shell and spread evenly with a spatula.

Step 11

Next, cut the figs in half and arrange them in a circle evenly spread apart with the exposed fruit side up. You should have about ten halves in the perimeter and four in the center circle. Finally, roughly chop the remaining tablespoon of pistachios and spread them evenly around the tart. Bake for 40 minutes.