Fig and Pistachio Frangipane Tartlets
Delectable fig and pistachio frangipane tartlets.
Yield: 12 servings
For the shortcrust pastry
  • 2⅓ cups (300 g) all purpose flour
  • ¾ cup (90 g) powdered sugar
  • ¼ tsp kosher salt
  • ¾ cup + 2 tbsp (200 g) unsalted butter, cold, cut into cubes
  • zest of 1 lemon
  • 1 large egg yolk
  • 4 tsp water
For the pistachio frangipane cream
  • ⅔ cup (90 g) shelled pistachio kernels
  • ⅓ cup (35 g) almond flour
  • ¼ cup (35 g) all purpose flour
  • ⅛ tsp kosher salt
  • ½ cup + 1 tbsp (125 g) unsalted butter, room temperature
  • ½ cup + 1 tbsp (120 g) sugar
  • 2 large eggs
  • 1 tbsp bourbon
  • 4 large ripe figs, cut into thirds crosswise
For the pastry
  1. Add the flour, powdered sugar, and salt to the bowl of a food processor. Pulse to combine. Add in the butter and lemon zest. Pulse again until the mixture resembles breadcrumbs. Add the egg yolk and water to the bowl. Pulse until the dough just starts to come together. Pour onto a lightly floured work surface and knead the dough until it comes together in a ball. Flatten into a disk. Wrap it in plastic wrap and refrigerate for 1 hour.
  2. Grease the cups of a muffin pan with baking spray and set aside.
  3. When ready to roll out the dough, allow the pastry to sit at room temperature for 15 minutes. Place on a lightly floured work surface and roll out to ⅛-inch thick. Use a 4-inch round cookie cutter to cut out 12 circles. Ease these into the prepared muffin cups pressing down so that they fit well into the molds. Refrigerate for 1 hour.
  4. Heat oven to 350F.
  5. Line the pastry in the muffin cups with squares of parchment paper and then fill dried beans or pie weights. Bake for 25-30 minutes, or until the pastry is lightly golden around the edges. Remove from the oven and allow to cool. Once cool, remove the pie weights and parchment paper.
For the pistachio frangipane cream
  1. Place the pistachios in a clean food processor bowl. Pulse until finely ground but not oily. Add the almond flour, regular flour, and salt to the bowl of the food processor and pulse to combine. Add the butter, sugar, eggs, and bourbon to the food processor bowl. Process until completely combined.
  2. Increase the oven temperature to 400F.
  3. Scrape the pistachio frangipane into a pastry bag and pipe into the parbaked tart shells. Place a fig slice in the center of each tart, on top of the frangipane, pressing lightly into place.
  4. Bake for 20 minutes, or until the frangipane starts to brown at the edges. Set aside to cool for 10 minutes, then remove from the muffin pans and allow to cool completely on a wire rack.
Recipe from Ottolenghi Sweet
Recipe by Joanne Eats Well With Others at