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Fig Honey Pistachio Tart

Decadent Fig Honey Pistachio Tart for Effortless Indulgence

This Fig Honey Pistachio Tart combines sweet figs, honey, and pistachios in a buttery crust, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1/2 cup Unsalted Butter Use vegan butter for a dairy-free alternative.
  • 1/4 cup Powdered Sugar Can swap with granulated sugar if desired.
  • 1 large Egg Yolk Substitute with a flax egg for a vegan option.
  • 2-3 tablespoons Cold Water Ensure it's cold for optimal texture.
For the Filling
  • 4 medium Fresh Figs Dried figs can be substituted, reducing honey slightly.
  • 1/4 cup Honey Maple syrup can serve as a vegan alternative.
  • 1/2 cup Unsalted Pistachios Can be substituted with almonds or walnuts.
  • 1 teaspoon Vanilla Extract Optional but highly recommended.
  • 1/4 teaspoon Salt Essential for enhancing overall flavors.
For the Finish
  • 1 large Beaten Egg For egg wash; optional if using a vegan substitute.

Equipment

  • Food processor
  • Tart pan
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a food processor, combine all-purpose flour, unsalted butter, powdered sugar, egg yolk, and cold water. Pulse until resembling coarse crumbs.
  3. Transfer the crumbly dough into a bowl and knead into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  4. Roll out the chilled dough on a floured surface to 1/4 inch thick and press into a tart pan.
  5. Blind bake the crust by lining it with parchment paper, filling with weights, and baking for 15 minutes.
  6. Remove weights and parchment and bake for an additional 10 minutes or until golden brown.
  7. Mix together sliced fresh figs, honey, unsalted pistachios, vanilla extract, and a pinch of salt in a bowl.
  8. Pour the fig mixture into the tart shell, spreading it evenly.
  9. Brush the crust edges with beaten egg and bake for 15 minutes until the filling is bubbly and golden.
  10. Cool for 15 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 47mgSodium: 120mgPotassium: 180mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Allow to come to room temperature before serving.

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