FIG BLACKBERRY & PISTACHIO FRANGIPANE TART
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Tart
Cuisine: French
Serves: 8 people
Ingredients
  • 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)
Instructions
  1. To prepare the pastry beat soft butter with powdered sugar in your stand mixer until pale and fluffy.
  2. Add in the egg yolks, vanilla extract and a pinch of salt and continue beating for a couple of minutes.
  3. Add the flour and mix on the lowest speed just until the flour disappears.
  4. 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.
  5. Prepare your tart tins by greasing the sides and placing a piece of parchment on the bottom.
  6. 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.
  7. Preheat oven to 170 C (340 F)
  8. 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.
  9. Remove from the oven and let cool in the tin.
  10. To prepare the frangipane cream combine ground pistachio with flour and a pinch of salt.
  11. Beat butter, sugar and the lemon zest with an electric whisk for a couple of minutes.
  12. Add in the eggs one by one, whisking well after each addition.
  13. Fold in the dry ingredients using a spatula.
  14. Divide the frangipane between the cooled shells and smooth the top.
  15. Place 3-4 slices of figs and a few blackberries onto each tart.
  16. Bake for 20-25 minutes, until just set and slightly golden.
  17. Remove from the oven and let cool for 10 minutes before transferring on to a wire rack.
  18. Serve slightly warm or cold.
Notes
They'll keep in the fridge for up to three days wrapped in plastic. You can also store them at room temp if your environment is not very hot.

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.
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/10/fig-blackberry-pistachio-frangipane-tart/