Fig Tart with Pistachio Crust

Name: Fig Tart with Pistachio Crust
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 255 grams sticks plus 2 tablespoons unsalted butter, softened; 1 Tbsp cinnamon; 1 large egg; 2 larges egg yolks; 454 grams dried Black Mission figs, stemmed; 532 milliliters all-purpose flour; 1 teaspoons ground cloves; 1 Juice and zest of lemon; 1 teaspoons finely grated lemon zest; 1 teaspoon freshly grated nutmeg; 283 grams cups unsalted roasted pistachios; 12 servings Salt; 177 milliliters sugar; 237 milliliters sugar; 1 teaspoon pure vanilla extract; 355 milliliters water

Fig Tart with Pistachio Crust might be just the dessert you are searching for. One portion of this dish contains around 9g of protein, 30g of fat, and a total of 531 calories. This recipe serves 12. 1 person found this recipe to be scrumptious and satisfying. A mixture of baking powder, ground cloves, roasted pistachios, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

In a medium saucepan, combine the figs with the water, sugar, cinnamon, nutmeg, cloves, lemon juice and zest and a pinch of salt and bring to a boil. Simmer the figs over moderately low heat until tender and the liquid is thick and syrupy, about 40 minutes.

Ingredients you will need

Lemon Juice

Cinnamon

Clove

Nutmeg

Sugar

Water

Figs

Salt

Equipment you will use

Sauce Pan

Transfer the mixture to a food processor and puree.

Equipment you will use

Food Processor

Let cool.

In a food processor, pulse the pistachios until finely ground.

Ingredients you will need

Pistachio Nuts

Equipment you will use

Food Processor

Transfer the nuts to a large bowl and add the flour, sugar, baking powder and lemon zest.

Ingredients you will need

Baking Powder

Lemon Zest

All Purpose Flour

Sugar

Nuts

Equipment you will use

Bowl

Add the butter and stir with a wooden spoon until combined; it may be necessary to knead the dough with your hands.

Ingredients you will need

Butter

Dough

Equipment you will use

Wooden Spoon

Add the whole egg, egg yolks and vanilla and stir or knead until evenly combined. Break off one-third of the dough and flatten it into a disk. Pat the remaining dough into another disk. Wrap both pieces in plastic and refrigerate until chilled, about 30 minutes.

Ingredients you will need

Egg Yolk

Egg

Vanilla

Dough

Wrap

Preheat the oven to 35

Equipment you will use

Oven

Spray an 11-inch fluted tart pan with a removable bottom with vegetable oil cooking spray. Press the larger disk of dough into the bottom and up the sides of the tart pan to form an even 1/4- to 1/3-inch-thick crust. Trim off any excess.

Ingredients you will need

Vegetable Oil Cooking Spray

Crust

Dough

Equipment you will use

Tart Form

Spread the fig filling over the crust.

Ingredients you will need

Crust

Figs

Roll out the smaller disk between 2 sheets of wax paper to a 12-inch round about 1/4 inch thick.

Ingredients you will need

Roll

Equipment you will use

Wax Paper

Remove 1 sheet of the wax paper and invert the top crust over the filling. Press the edges together to seal and trim off any excess. Chill the tart for 15 minutes.

Ingredients you will need

Crust

Equipment you will use

Wax Paper

Bake the tart in the center of the oven for 50 minutes, or until golden, covering the top with foil if the edge becomes too brown.

Equipment you will use

Oven

Aluminum Foil