Dessertscountryliving5.0
Fresh Fig Tart with Pistachio Crumble
Figs and pistachios — that classic Californian combo — pair perfectly in this seasonal dessert.
👥 8 Servings⏱️ Prep & Cook: 4h 25m⏳ Prep: 25 min👤 Lyda Jones Burnette📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●baking sheet
- ●oven
- ●whisk
📝 Preparation Steps
1
Make the crumble: Stir together flour, sugar, pistachios, and salt in a bowl. Drizzle in butter, stirring with a fork until mixture is combined and no dry flour remains. Cover and refrigerate.
2
Make the filling: Preheat oven to 375°F with racks in the middle and bottom positions. Line a rimmed baking sheet with aluminum foil. On a lightly floured work surface, roll dough to an 11-inch circle. Fit in a 9-inch removable bottom tart pan; trim excess dough. Freeze until firm. Line crust with aluminum foil or parchment paper and fill with pie weights, dried beans, or rice. Bake on prepared baking sheet, on bottom rack, ⏱️ 15 minutes. Remove foil and weights and prick bottom several times with a fork. Bake until edges are lightly golden brown and bottom is dry, 4 to ⏱️ 6 minutes. Cool on a wire rack; reserve baking sheet.
3
Whisk together sugar, cornstarch, cardamom, and salt in a bowl. Add figs and orange zest and juice, and toss to coat. Transfer to crust. Top with pistachio crumble. Shield edges of crust with aluminum foil. Bake, on reserved baking sheet, on middle rack, until juices are bubbling and thick and the crumble is golden brown, ⏱️ 55 minutes to ⏱️ 1 hour. (Shield whole tart with foil after ⏱️ 40 minutes to prevent overbrowning, if necessary). Transfer to a wire rack; cool completely.
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