Directions 12 steps | 90 Minutes
Prepare the tart dough. In a food processor, combine the flour, powdered sugar, salt and cinnamon. Pulse until mixed.
Next, add the cold butter and pulse until the butter is well combined with the flour mixture.
Last, add the two eggs and pulse until a dough ball forms.
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.
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.
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.
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.
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.
Next, add the butter and mix until combined. Finally, add the egg, lemon zest, vanilla extract and cornstarch. Mix until well combined.
Add the pistachio cream into the cooled tart shell and spread evenly with a spatula.
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.
Let the fig tart cool completely before dusting it with powdered sugar. Serve and enjoy!