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Pistachio, Rosewater and Fig Tart

Frangipane is a traditional French tart filling made using finely ground almonds, though pistachios, as used here, are also delicious. Try replacing the figs with plums, apricots, peaches or poached pears. TIP This tart is best eaten on the day it is baked. The frangipane can be made up to 3 days in advance. Store in an airtight container in the refrigerator and bring to room temperature before using.


Pistachio, Rosewater and Fig Tart
Pistachio, Rosewater and Fig Tart
1 quantity Pâte sucrée
6 firm ripe figs (85 g/3 oz each)
Icing (confectioners') sugar, to dust
Thick (double/heavy) cream, vanilla ice cream or pouring custard, to serve
Pistachio and rosewater frangipane
250 g (9 oz) unsalted pistachios
2 tablespoons plain (all-purpose) flour
125 g (4½ oz) unsalted butter, at room temperature
110 g (3¾ oz/½ cup) caster (superfine) sugar
3 eggs
1½ teaspoons rosewater, or to taste
50 g (1¾ oz/½ cup) flaked almonds


  1. Remove the pastry from the refrigerator and set aside at room temperature for 20–30 minutes or until slightly pliable. Use a lightly floured rolling pin to roll out the pastry on a cool, lightly floured work surface to a round about 3 mm (⅛ inch) thick. Gently ease the pastry into a round 28 cm (11¼ inch) fluted loose-based tart (flan) tin, making sure it fits snugly against the side and on the base. Trim any overhanging pastry by rolling the rolling pin over the top of the tin. Place on a baking tray and refrigerate for 30 minutes.
  2. Meanwhile, preheat the oven to 200°C (400°F/Gas 6) .
  3. Line the pastry shell with non-stick baking paper and fill with baking beads, dried beans or uncooked rice. Bake for 10 minutes, then remove the paper and weights. Reduce the oven temperature to 180°C (350°F/Gas 4) and bake the pastry shell for a further 10 minutes. Transfer to a wire rack and cool to room temperature.
  4. Cut each fig into 8 wedges and arrange over the cooled pastry (pic 1).
  5. To make the pistachio and rosewater frangipane, put the pistachios and flour in a food processor bowl and process until the nuts are very finely ground. Use an electric mixer to beat the butter and sugar in a medium mixing bowl until pale and creamy. Add the eggs one at a time, beating well after each addition. Add the pistachio mixture and rosewater and stir until well combined. Carefully spread the frangipane over the figs to cover (pic 2). Scatter the almonds evenly over the frangipane.
  6. Bake for 35–40 minutes or until the frangipane is cooked through and the tart is golden. Transfer to a wire rack and cool to room temperature.
  7. Dust the tart with icing sugar (pic 3). Cut into wedges and serve with cream, vanilla ice cream or pouring custard. 
Main ingredient:
Nuts, Eggs

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