The end of summer and early autumn is when figs and pistachio nuts are at their prime on the farm, so here is a simple tart you can make which is certain to delight everyone. Although it is presented with fresh fruit, you can also prepare it by placing the fruit into the surface of the tart prior to cooking and bake the fruit into the surface of the frangipane.
Furthermore, don’t be afraid to substitute other fruit or different nuts for different taste variations.
Ingredients – Pastry
250g plain flour
pinch of salt
130g cold unsalted butter, cubed
80ml ice water (approximately)
Ingredients – Frangipane
150g unsalted butter, softened at room temperature
150g caster sugar, sifted
1 teaspoon vanilla extract
1 tablespoon vino cotto
150g almond meal
2 tablespoon flour
6 to 8 ripe figs
1/2 cup of toasted pistachio nuts (coarsely chopped)
3 tablespoons honey
2 tablespoons vino cotto
Cream or ice-cream
1. To make the pastry, place the flour, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs.
2. Whilst the ingredients are spinning in the food processor slowly add enough water for the dough to come together.
Tip – Depending on the weather you may need slightly more or less water to bring the ingredients together into a dough.
3. Turn the ingredients out onto a clean surface, gently form into a ball before flattening it into a disc.
4. Wrap in plastic film and place into a refrigerate for 20-30 minutes.
5. Once chilled, gently roll the pastry to form a thin sheet approximately 2mm thick and use the sheet of pastry to line a 24cm loose bottom tart tin.
Tip – You can always roll the pastry between two sheets of baking paper to get the desired thickness and then use the base sheet to manoeuvre the dough into the tart tin.
6. Press the pastry gently into the tart tin and then trim the edges to create a clean level rim before using a fork to prick the surface of the tart base.
7. Line the shell with a sheet of baking paper, fill with baking beans and blind bake in a 180 C oven for 20 minutes. Then remove the baking beans and paper and cook for a further 5 minutes until the pastry sheet is lightly browned.
8. Allow shell to cool before filling with frangipane filling.
9. To prepare the frangipane, cream the butter and sugar together until pale before adding the eggs one at a time, whisking repeatedly.
10. Add the vanilla and vino cotto and whisk through.
11. Gently fold in the almond meal and flour and once the tart case has cooled, fill with the frangipane mixture.
12. Bake at 180 C for 30 – 40 minutes until golden brown and the frangipane is set.
13. Remove from oven and allow to cool.
14. To complete the tart, slice the figs and arrange on surface of tart. drizzle with the honey and the vino cotto before scattering the pistachio nuts over the top of the tart.
As an alternative to you can always place the sliced figs into the wet frangipane mixture at step 11 and bake them into the tart filling for easier cutting and serving. Also, you can also used most summer and autumn fruit as a substitute for the figs. Summer and autumn berries work well, so do peaches and poached pears.