Fig & Pistachio Tart

Fig & Pistachio Tart

Fig & Pistachio Tart

Fig & Pistachio Tart

The taste of Fig & Pistachio Tart just terrific and very tender. But a combination offigs, shortcrust pastry, walnuts and Mint is fantastic.


  • 250 g flour
  • 120 g cold butter
  • 2 egg yolks
  • 2 tbsp powdered sugar
  • 1 tbsp ice water
  • pinch of salt


  • 200 ml double cream
  • 150 g mascarpone
  • 23 tbsp honey
  • 1 tbsp Marsala (or other sweet wine)
  • figs, mint, pistachio


In a food processor combine flour, salt, sugar, oil. Pulsating movements to turneverything into a crumb. Add the egg yolks and water if necessary. As soon as the dough starts to gather into a ball, it is ready. Gather into a ball, wrap in plastic wrap and put in fridge for 30 minutes at least.

The finished dough and put into greased tart mould for oil. Not score lay out sides. Top put a sheet crumpled baking paper with cooking beans or any other load. Bake at 356 F for about 10 minutes, then remove the paper and beans and bake another 15 minutes. The finished box cool.

Whip the cream with the mascarpone, honey and wine. Put cream in Foundation. Figs cut into quarters and place on top. Sprinkle with pistachios and Mint rublennymi.