Fig and Pistachio Frangipane Tart


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!


For the pastry

250 gr/8 oz of  flour

110 gr/ 3,6 oz butter, cold and cut into small cubes

1 egg

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


1. To make the pastry, put all the ingredients in a food processor fitted with blades and pulse until you have moist crumbs. If the dough is too dry add 1 or 2 tablespoons of cold water and pulse again until moist. Tip the crumbs onto a floured surface, press them together with your hands to shape a ball, wrap it in plastic film and rest in the fridge for 30 minutes.
2. In the meantime, prepare the frangipane filling. Put the pistachio in a food processor and process until they resemble coarse flour (like almond flour). Add the rest of the ingredients, process for about 20- second or until nicely combined. Put the paste onto a bowl, cover with plastic film and rest in the fridge for 1 hour.
3. Bring your oven to 170 C (340 F). Take the pastry out of the fridge and roll it thinly between tow sheets of baking paper. Put the rolled pastry onto a tart dish (well greased and floured), cover with a sheet of baking paper, top with baking beans of rice and blind bake for 15 minutes. Take the tart shell out of the oven. Remove the paper with the beans (or rice) and put the tart shell back in the oven for 5 minutes until pale golden. Rest at room temperature until cold.
4. Fill with the pistachio frangipane filling, top with the sliced figs and bake for 20-25 minutes or until the frangipane has set and the sides are slightly crusty.
Serve as it is or with a generous helping of vanilla ice-cream.

11 Comments Add yours

    1. Thank you Margaret! Happy Easter!

  1. 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!

    1. 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!

      1. 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!

  2. 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!

    1. Oh, pears would be just gorgeous, I must try that. Do your find Pistacchi di Bronte in NY?

  3. Marilyn says:

    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!

    1. Marilyn, it’s 1 teaspoon or vanilla extract or paste a 2 tablespoons of flour. Hope this helps!

  4. Corri says:

    Can you tell me what size tart tin? Ive just had a go at making this today and it would have really helped.

  5. Mo says:

    Also thanks Gary Mehigan

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