Pistachio Frangipane Fig Tartlets

5 from 1 vote

Pistachio Frangipane Fig Tartlets

How to make the best French Frangipane Pistachio Tartlets. Easy festive holiday tartlets are topped with fig slices for Christmas dessert.

Prep Time50

Cook Time1

Total Time1 50

Course: Dessert

Cuisine: French

Keyword: Fig Tartlets, Pistachio Tartlets

Servings:

Calories: 408kcal

Equipment

Food processor
measuring cups
measuring spoons
French knife
muffin tin
Rolling pin
Cookie Cutter
whisk
spatula

Ingredients

Shortcrust Pastry

2 1/3 cup All Purpose Flour
3/4 cup Powdered Sugar
1/4 tsp Salt
3/4 cup Unsalted Butter plus 2 tbsp, fridge-cold cut into cubes
1 tsp Lemon Zest
1 Large Egg Yolk
4 tsp Water

Pistachio Frangipane Cream

2/3 cup Pistachio blitzed in a food processor plus extra for sprinkling
1/3 cup Almond Meal
1/4 cup All Purpose Flour
1/8 tsp Salt
1/2 cup Unsalted Butter plus 1 tbsp, room temperature
1/2 cup White sugar plus 1 tbsp
1 tsp Lemon Zest
2 Large Eggs beaten
1 tbsp Brandy
6 Small Ripe Figs halved

Instructions

PASTRY: Sift together the flour, powdered sugar, and salt into a food processor. Add the butter and lemon zest and pulse a few times, until the mixture has the consistency of breadcrumbs. Lightly whisk together the egg yolk and water and add this to the mixture. The dough should feel wet. Process one more time, just until the dough comes together, then tip onto a floured work surface. Lightly knead dough into a ball, cover loosely with plastic wrap and press gently to form a flat disk. Keep it in the fridge for at least an hour to help firm.
Lightly brush the moulds of a regular muffin pan with melted butter and dust with flour, tapping away the excess.
Let the pastry rest at room temperature for 30 minutes before rolling out. Place on a lightly floured surface and roll out to 1/8 inch thick. Using a 4 inch rough cookie cutter, cut out 12 circles and gently ease into muffin moulds, pressing down to fill the molds. Refrigerate for up to 1 hour before blind-baking the shells. The remaining dough can be frozen for future use.
Preheat oven to 350 F.
Line the pastry in the muffin molds with parchment paper and fill with pie weights. Bake for 25-30 minutes, or until the pastry shells are light brown around the edges. Remove the pie weights and set the shells aside to cool in the pan.
PISTACHIO FRANGIPANE CREAM: Place the pistachios in a food processor and grind until fine. Transfer to a small bowl, mix in the almond meal, flour and salt and set aside.
Place the butter, sugar, and lemon zest into the bowl of an electric mixer with paddle attachement. Beat on medium for 1-2 minutes, until light. Turn the speed to low and gradually add beaten eggs. Add the flour mixture, beat on low speed until combined and finally, add the brandy.
Increase the oven temperature to 400 F.
When ready to bake, use two spoons to fill the baked tart shells (still in the muffin pan) with the frangipane. It should rise two thirds up the side of the shells. Place half a fig in the middle of each tart, cut side facing up, pressing down lightly so they are slightly embedded in the mixture.
Bake the tarts for for 20 minutes, until the frangipane starts to brown at the edges but middle remains soft. Set aside to cool in the pan for 10 minutes before easing out of the molds and placing on a wire rack. Serve warm sprinkled with ground pistachio.

Nutrition