Fig-walnut-pistachio tart

By • April 1, 2013 0 Comments

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Fig-walnut-pistachio tart


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Makes 1

Dough

  • 5 tablespoons butter
  • 1/2 cup sugar
  • 1 egg yolk
  • 2/3 wheat flour
  • 1/2 teaspoon baking powder
  1. Beat butter, sugar and egg yolk together until until frothy. Chill in the refridgerator for 20 minutes. Than add flour and baking powder and place back in the fridge for 10 minutes.
  2. Roll out the dough and line you pie pan. Bake in the oven until slightly golden (350F)

topping

  • 4 egg whites
  • 1/3 cup walnuts
  • 1/3 cup pistachios
  • 1/3 cup sugar
  • 2 tablespoons Muscovado sugar
  • 1 egg yolk
  • 1 egg
  • 1 1/2 tablespoons butter, softened
  • 1 tablespoon flour
  • 1 teaspoon vanilla extract
  • 1 pinch cinnamon
  • 1 pinch salt
  • 3-4 figs
  1. For the topping, ground the pistachios and walnuts then add the egg, egg yolk, butter, Muscovado sugar, cinnamon, vanilla extract and flour.
  2. Beat together sugar, egg whites and salt until stiff and fold in carefully. Pour the mixture on the dough
  3. Cut the figs 4 inches-thick slices and place on top of the pistachio mixture
  4. Bake for 20-25 minutes on 350F. Let cool before serving

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