I am a summer person. I was born in summer. My true self seems to come to life at the early signs of the warmer months approaching. I hardly ever feel the heat, in spite of being feisty and hot-blooded, I don’t tend to perspire in excess either. Alas, summer is gradually fading here in Australia, the days getting shorter and cooler and, as I prepare for the months to come with stacks of home-made tomato passata and chillie oil in the pantry, I relish the bounty of seasonal fruit this time of the year brings, saluting the summer that has been and heralding a new autumn, in the way only figs can do. Sweet consolation!
INGREDIENTS, serves 8
For the pastry
250 gr/8 oz of flour
110 gr/ 3,6 oz butter, cold and cut into small cubes
1/4 teaspoon of vanilla paste or extract
For the Frangipane Filling
100 gr/ 1 cup of pistachio
100 gr/ 1 cup sugar
100 gr/ 3.5 oz butter, soft
2 egg whites
1 teaspoon vanilla
2 tablespoons flour
6 figs cut into thin slices
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11 Comments Add yours
Thank you Margaret! Happy Easter!
Silvia, you have really gotten my attention with this one! Pistachios and fresh figs?? This must be good! The only problem is……some of the leaves on my little fig tree are just now starting to open. It will be quite some time before I’ll have fresh figs. I’m frustrated thinking of how long I’ll have to wait to try this recipe! I’ll just have to have you ship me some!
Thanks Joann! Where in the world are you? Northern hemisphere? I guess it will be August for you before you can pick your figs! Buona Pasqua!
Yes Sylvia…….I’m in the state of Ohio in the U.S. I won’t be picking any fresh figs for quite awhile! It makes me sad!
Pistachios are my favorite, and I love that you combined them with figs. I usually make this frangipane tart using almonds and pears, but your color and flavor combination is so bright and summery, my kids will love it…. Especially if I can find bright green pistachios from Bronte!
Oh, pears would be just gorgeous, I must try that. Do your find Pistacchi di Bronte in NY?
Am a little confused on the vanilla/ flour line in the recipe? How much vanilla, and I think you say 2 T flour in addition? Thanks so much!
Marilyn, it’s 1 teaspoon or vanilla extract or paste a 2 tablespoons of flour. Hope this helps!
Can you tell me what size tart tin? Ive just had a go at making this today and it would have really helped.
Also thanks Gary Mehigan