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–+ servings
Fig honey pistachio tart cut through on the plate
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Fig honey pistachio tart

Fig honey pistachio tarts are fragrant and delicate addition to your morning coffee or an afteroon tea, which you can whip up in 30 minutes.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Servings 5
Calories:

Equipment & Tools

  • 5 small (12cm; 4.7in) round flutted loose-bottom tart tins
  • Food processor, optional
  • Stand mixer

INGREDIENTS
 

Dry ingredients

  • 100 g pistachio flour (Note 2)
  • 68 g almond flour (Note 2)
  • 75 g pastry flour
  • 20 g spelt flour (whole grain (Note 1))
  • pinch kosher salt
  • 1 tsp baking powder

Wet Ingredients

  • 70 g unsalted butter
  • 150 g honey (flower/field honey)
  • 1 lemon, zest
  • 1 tsp vanilla extract (Nielsen-Massey)
  • 2 eggs (separate yolks and whites)

Other ingredients

  • 8 figs (quartered)
  • unsalted (for brushing the tart tins)
  • powdered sugar, or honey (for baked tarts)

INSTRUCTIONS

  • Gather all the ingredients.
    Preheat the oven to 160°C (320°F).
  • Wash, pat dry, and quarter the figs. Set aside.
    Brush the tart tins with butter. Set aside.
  • Add all the flours, salt, and the baking powder to a mixing bowl. Stir well to incorporate all the ingredients. Set aside.
  • In a stand mixer, fitted with padle attachment, beat honey and butter until nice and creamy. Add the lemon zest and vanilla extract and mix until all the ingredients are uniformly distributed.
  • Continue mixing and add one egg yolk at a time.
  • Add the dry ingredients to the wet ingredients. Mix until there are no dry patches of flour. Set aside.
  • Beat the egg whites until the soft peaks start to form. (Note 3)
  • Fold in the egg whites into the tart batter so that there is no white patches of egg whites visible.
  • Ladle the tart batter into the buttered tart tins evenly. Level the surface as much as possible (Note 4)
  • Place quartered figs on top of the batter with stems towards the center.
  • Bake the tarts for about 25 minutes or until they start to take on golden color.
  • Let them cool to room temperature before serving.
    Additionaly, you can dust them with powdered sugar or brush them with honey.

NOTES

  1. Whole grain spelt flour provides for additional moisture and sweetness to the tart.
  2. If you can not find pistachio and almond flour you can easily make some at home using the food processor. Add the whole raw pistachio and almonds (no skin) to the food processor and pulse until very fine. Note that if you process the nuts too long the whole mixture will start to turn into nut butter. To help with this, process the nuts with the flour, which will help keep the mixture dryer and the whole process will take less time.
  3. The soft peaks should be extra soft, meaning that they really don't hold the shape. The idea is to add just a bit of a fluffy texture with the egg whites, but not too light.
  4. Don't worry if it is not perfectly flat, since you will add the figs on top. The batter will rise around the figs as the tarts bake, so you need a relatively even surface to achieve a nice and even rise.

* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.