Fig and pistachio tart
Ingredients
For
6
personnes
For the pastry:
- 250g white flour (T65)
- 1 teaspoon of fine salt
- 6 cl of mild-flavoured olive oil
- 12 cl of cold water
For the pistachio cream:
- 40g of mild-flavoured olive oil
- 50g of very soft butter
- 125g brown sugar
- 125g of pistachio powder
- 1 teaspoon of pistachio paste
- 2 eggs
- A dozen Solliès PDO figs (purple figs)
Tip
You could also top this tart with some mascarpone whipped cream for an even more indulgent treat!
Instructions
- Prepare the dough: mix the flour and salt. Add the mild-flavoured olive oil and the water.
- Quickly knead the dough into a ball. Roll it out on a floured work surface, place it in the tin and prick it all over. Set aside in the fridge whilst you prepare the cream.
- Prepare the pistachio cream by mixing the mild-flavoured olive oil, butter, sugar, pistachio powder and paste, and whole eggs. Spoon this mixture onto the pastry base.
- Preheat your oven to 180°C.
- Wash the figs, cut them in half or into quarters, and arrange them, cut-side up, in the pistachio cream.
- Bake for about 35 minutes, until the top of the tart is a lovely golden brown.
Tip
You could also top this tart with some mascarpone whipped cream for an even more indulgent treat!
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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