I know I know, the fig season is almost over but I only made this tart the other day and it was so delicious that I couldn’t keep it for myself : ) Having a busy summer I couldn’t spare much time for the blog and ended up with a long list of recipes to try & write. I’ll be working harder from now on, I promise : )
I find figs sweeter and more delicious towards the end of the season, the taste gets more concentrated as they start to slightly dry up inside. Had buckets and buckets of figs these past few months that it’s a wonder why I haven’t made this tart before. Anyway, better late than never, right? : ) I had a bowl of figs in the fridge and some of them were starting to go bad. Not wanting to take the risk of not finding any more figs at the farmers market, if I was gonna make one last thing with figs it had to be this tart. As I didn’t have enough figs I threw in some blackberries too.
I used my favourite pâte sucrée (sweet shortcrust) recipe as it is just gorgeous. Thinly rolled and perfectly baked, it keeps the crumbly texture for up to three days and doesn’t easily get soggy. I cooked the tart shells all the way as opposed to my Apricot & Almond Frangipane tart ,where I only half bake it before filling with the frangipane and the fruits. I think that helped it stay crispy for longer as the base didn’t soften when baked further with the filling. Some recipes won’t ask you to pre bake the shell and you bake everything together. I personally never tried it that way, I’d be too worried to end up with a not very well baked bottom I think.
The recipe will make 8×4 inch tartlets, you can also make a single 10-11 inch round tart or a 4×14 inches rectangular one. I’m gonna type in my pâte sucrée recipe below but if you have little or no experience in making this kind of pastry please refer to my “Fresh Fruit Tart & Tips for the Perfect Pâte Sucrée” post.
- SWEET SHORTCRUST PASTRY - PÂTE SUCRÉE
- 250 gr flour
- 150 gr butter, at room temp
- 75 gr powdered sugar
- 2 large egg yolks
- 1-2 tsp vanilla extract
- a pinch of salt
- PISTACHIO FRANGIPANE
- 125 g butter (room temp)
- 125 g caster sugar
- 125 g ground pistachio
- 30 g flour
- 1 lemon, finely grated zest of
- 2 eggs
- pinch of salt
- fresh figs
- blackberries (fresh or frozen)
- To prepare the pastry beat soft butter with powdered sugar in your stand mixer until pale and fluffy.
- Add in the egg yolks, vanilla extract and a pinch of salt and continue beating for a couple of minutes.
- Add the flour and mix on the lowest speed just until the flour disappears.
- Toss it all on a piece of plastic wrap and bring it together. Form a disk with the help of the plastic as it will be too soft to handle. Remember NO KNEADING! Wrap tightly and refrigerate for 1-2 hours.
- Prepare your tart tins by greasing the sides and placing a piece of parchment on the bottom.
- Divide rested dough into 8 equal pieces, if making tartlets. Using your hands give each one a round shape and roll them between two pieces of parchment paper to a thickness of an ⅛ of an inch (3-4 mm). Gently place on the prepared tart tins and remove excess. Rest in the fridge for about 30 minutes or in the freezer for 15.
- Preheat oven to 170 C (340 F)
- Prick the base of the crust with a fork and line with parchment. Fill with baking beans and blind bake for 20 minutes. Remove the beans and the paper and bake for a further 10-13 minutes until golden and fully cooked.
- Remove from the oven and let cool in the tin.
- To prepare the frangipane cream combine ground pistachio with flour and a pinch of salt.
- Beat butter, sugar and the lemon zest with an electric whisk for a couple of minutes.
- Add in the eggs one by one, whisking well after each addition.
- Fold in the dry ingredients using a spatula.
- Divide the frangipane between the cooled shells and smooth the top.
- Place 3-4 slices of figs and a few blackberries onto each tart.
- Bake for 20-25 minutes, until just set and slightly golden.
- Remove from the oven and let cool for 10 minutes before transferring on to a wire rack.
- Serve slightly warm or cold.
You can prepare the dough and the frangipane cream up to three days in advance. Keep in the fridge wrapped tightly.
If you can't find figs, just use whatever seasonal fruit you have on hand.
You can serve the tarts with a scoop of vanilla ice cream or a dollop of whipped cream.
Cooking times may slightly vary in your oven.
*Pistachio Frangipane recipe slightly adapted from Ottolenghi.