Fig & Pistachio Frangipane Tart with Rosewater Cream

A simple take on a classic Bakewell tart, but with Middle Eastern influences

for the pastry
100g plain flour
50g cold butter
1 small egg

Put the flour and butter in a food processor and whiz until they take on a breadcrumb like texture. Add the egg and whiz again until everything comes together into a ball. If you don’t have a food processor, put the flour in a bowl. Cut the butter into small cubes, add to the flour, then run with your fingertips until the butter is distributed evenly and the mixture resemble breadcrumbs. Add the egg and mix well with your hands into a ball.
On a well-floured surface, roll out the pastry, the thinner the better. Cut into circles to line four small tart dishes or one medium one. Pop in the fridge for 10 minutes or so until the frangipane is ready

for the frangipane
80g pistachios
50g ground almonds
75g butter
75g caster sugar
2 medium eggs
1 tablespoon plain flour
2 tablespoon amaretto
2 fresh figs

Grind 70g of pistachios in a food processor. Hold a few back and roughly chop them to use later
Blend the sugar and butter until smooth and creamy. Add the eggs and amaretto, mix well, then add the flour and ground nuts. Mix again.
Slice the figs and layer them on the pastry base, then top with the frangipane
Heat the oven to 160C and bake for about 30 minutes until the topping is set and browned. Allow to cool for 3-4 minutes then remove from the dishes, sprinkle with a few chopped pistachios, and serve warm with the cream below.

for the cream
150ml double cream
2 tablespoons caster sugar
2 teaspoons rosewater

Put all ingredients in a bowl and whisk until thickened.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s