Fresh Fig Tart with Pistachio Crumble

Name: Fresh Fig Tart with Pistachio Crumble
Prep time: 25 min
Total time: 4 h 25 min
Yield: 8 serving(s)
Ingredients: 2/3 c. all-purpose flour, spooned and leveled; 1/4 c. sugar; 1/4 c. chopped salted roasted pistachios; 1/4 tsp. kosher salt; 4 tbsp. (1/2 stick) unsalted butter, melted; All-purpose flour, for work surface; 1/2 recipe Basic Pie Dough; 1/2 c. sugar; 3 tbsp. cornstarch; 1/4 tsp. ground cardamom; 1 lb. (4 cups) fresh figs, stemmed and halved if small, quartered if large; 1 tsp. fresh orange zest plus 2 tablespoon orange juice

Figs and Pistachios — that classic Californian combo — pair perfectly in this seasonal dessert.

By Lyda Jones BurnettePublished: Oct 2, 2022

1 Rating

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Hector M. Sanchez

Yields:

8 serving(s)

Prep Time:

25 mins

Total Time:

4 hrs 25 mins

Fresh figs—technically the bloom of an inverted flower, and not a fruit at all—are only in season for a short time, but when they are, they're worth tracking down. 99% of those sold in the U.S. are grown in California, so we used another California staple—pistachios—as the topper, and it turned out to pair just about perfectly.

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Ingredients

For the crumble:

2/3 cup all-purpose flour, spooned and leveled
1/4 cup sugar
1/4 cup chopped salted roasted pistachios
1/4 tsp. kosher salt
4 Tbsp. (1/2 stick) unsalted butter, melted

For the filling and assembly:

All-purpose flour, for work surface
1/2 recipe Basic Pie Dough
1/2 cup sugar
3 Tbsp. cornstarch
1/4 tsp. ground cardamom
1/4 tsp. kosher salt
1 lb. (4 cups) fresh figs, stemmed and halved if small, quartered if large
1 tsp. fresh orange zest plus 2 tablespoon orange juice

Directions

1. Step 1Make the crumble: Stir together flour, sugar, pistachios, and salt in a bowl. Drizzle in butter, stirring with a fork until mixture is combined and no dry flour remains. Cover and refrigerate.
2. Step 2Make the filling: Preheat oven to 375°F with racks in the middle and bottom positions. Line a rimmed baking sheet with aluminum foil. On a lightly floured work surface, roll dough to an 11-inch circle. Fit in a 9-inch removable bottom tart pan; trim excess dough. Freeze until firm. Line crust with aluminum foil or parchment paper and fill with pie weights, dried beans, or rice. Bake on prepared baking sheet, on bottom rack, 15 minutes. Remove foil and weights and prick bottom several times with a fork. Bake until edges are lightly golden brown and bottom is dry, 4 to 6 minutes. Cool on a wire rack; reserve baking sheet.
3. Step 3Whisk together sugar, cornstarch, cardamom, and salt in a bowl. Add figs and orange zest and juice, and toss to coat. Transfer to crust. Top with pistachio crumble. Shield edges of crust with aluminum foil. Bake, on reserved baking sheet, on middle rack, until juices are bubbling and thick and the crumble is golden brown, 55 minutes to 1 hour. (Shield whole tart with foil after 40 minutes to prevent overbrowning, if necessary). Transfer to a wire rack; cool completely.