Fig and Pistachio Frangipane Tart

Classic frangipane gets a full pistachio makeover — both the shortcrust and the filling built on pistachios instead of almonds. Toasted fig leaf powder in the dough adds an aromatic layer that's hard to name but immediately noticeable: somewhere between coconut, vanilla, and almond. Fresh figs arranged on top sink slightly into the puffed filling as it sets, creating jammy pockets throughout. Dense, buttery, deeply nutty. Keeps refrigerated up to 2 days. The recipe below makes 3 tarts, 9" diameter. Each tart is 6 portions. To make 20 tarts, change the number of ports to 12. To make 1 tart, change the number of portions to 6.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Measure the first 4 dry ingredients. Place half of flour and chopped pistachios into the food processor jar and process until pistachios become flour using the S-shaped knife. Add the rest of dry ingredients and process again at high speed to mix well, about 1 minute.

Step 2

Measure cold butter, dice it, and add to the jar. Process at high speed for about 1 minute until well mixed with the dry ingredients.

Step 3

Add the egg(s) and process on high speed until the mixture moistens the dry ingredients and forms a dough with just a few loose crumbs. Transfer the dough and any bits from the jar to a work surface and knead together a few times. Do not overwork the dough. Divide into three equal parts.

Step 4

Roll each portion between two parchment sheets into 12–13" diameter rounds and refrigerate for at least 30 minutes.

Step 5

Prepare two 9–10" tart molds. Peel off the parchment from both sides and place the dough on the mold, making sure it's centered. Do not force it down — let it become more pliable as it warms. Gently lift the edges, letting the center sink inside. Turn the mold as you work. Be patient and slow. When ready, the dough will settle in without much force. Press the corners gently with your fingers and trim any dough sticking out over the edges.

Step 6

Refrigerate the lined tart molds for at least 2 hours. The molds can be made well in advance and frozen. The dough can go into the oven directly from frozen.

Step 7

Preheat the oven to 350°F.

Step 8

Combine all ingredients except flour in a bowl.

Step 9

Use a mixer with a whisk attachment to whip into a cream.

Step 10

Add flour and quickly whip it into the mixture.

Step 11

Wash and slice the fresh figs (no peeling or coring needed).

Step 12

Divide the pistachio frangipane filling into three equal portions and spread it on the bottom of the tart crusts. Arrange the fig slices on top of the filling.

Step 13

Bake for 25-35 minutes, or until the frangipane is puffed and golden on top. Let cool for 15 minutes, then transfer to a wire rack to cool completely. The tart can be refrigerated for up to 2 days.