Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 large egg yolk
- 2-3 tablespoons ice-cold water
- 1 cup fresh figs, sliced
- ¼ cup honey (preferably wild or raw)
- ½ cup pistachios, chopped
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preparing the Tart Crust: In a large mixing bowl, combine the flour, powdered sugar, and salt. Add the cold butter and use a pastry cutter or fingertips to blend until coarse crumbs form. Mix in the egg yolk, then slowly add water, one tablespoon at a time, until dough forms. Shape into a disk, wrap, and chill for 30 minutes.
- Pre-baking the Crust: Preheat oven to 375°F (190°C). Roll out dough on floured surface to fit a 9-inch tart pan. Fit dough into pan, prick bottom with a fork. Bake for 15 minutes or until golden. Remove and set aside.
- Assembling the Tart: Spread honey evenly over the crust. Arrange sliced figs over honey. Drizzle with more honey, sprinkle chopped pistachios, and add vanilla extract. Optional: garnish with microgreens or edible flowers.
- Baking and Final Touches: Bake the assembled tart for 20 minutes until figs are tender and pistachios toasted. Cool slightly before serving. Optional: serve with whipped cream or vanilla ice cream for extra decadence.
Notes
- Use ripe, fresh figs for optimal flavor and texture.
- Toast pistachios lightly to enhance nuttiness.
- Allow the tart to cool before slicing to maintain shape.
- Store leftovers covered in the refrigerator for up to 2 days.
- Reheat gently or serve chilled, based on preference.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 350 kcal Kcal
- Sugar: 18 g
- Sodium: 65 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 50 mg
