Today’s Cake – Fig and pistachio frangipane tart

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Ingredients
Pastry
30g pistachios
250g plain flour
125g cold unsalted butter, chopped
75g caster sugar
Pinch of salt
1 egg yolk
2 tbs ice cold water
Zest of half a lemon

Frangipane Filling
125g pistachios
120g unsalted butter, softened
120g caster sugar
2 eggs
1 egg yolk
100g almond meal
40g plain flour
Zest of half a lemon
1 teaspoon vanilla bean paste

4-5 fresh figs, quartered

Making it
1. To make pastry, process pistachios to form fine crumbs. Add flour, butter, sugar, zest and salt.  Process to form coarse crumbs. Add egg yolk and water. Process until mixture just comes together. Shape into a disc and wrap in cling film. Refrigerate for 30 minutes

2. Roll dough between two sheets of baking paper until 3mm thick and  large enough to line a 12cm x 36cm tart tin. Remove one of the sheets of baking paper, flip the pastry into the tin, remove other sheet and push  pastry  into sides and base. Freeze for 30 minutes. Preheat oven to 160 degrees

3. Line pastry with baking paper and weigh down with baking beads or rice. Bake for 15 minutes. Remove weights and baking paper and bake for a further 10-15 minutes or until pastry is golden and crisp. Allow to cool.

4. Meanwhile, process pistachios into a fine crumb.

5. Beat butter and sugar with an electric mixer until pale and creamy. Add eggs and egg yolk one at a time, beating after each addition. Add almond  meal, flour,  lemon zest and ground pistachios  and beat until just combined. Spread mixture into tart shell.

6. Layer figs on top of filling and gently press

7. Bake for 30–40 minutes or until golden

8. Serve with yoghurt or cream

One thought on “Today’s Cake – Fig and pistachio frangipane tart

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