[wpv-post-body view_template="structure-data"]

Recipe Category: Pies and Tarts » Pastries » Desserts

Fig and Pistachio Tart with Pinot Syrup

Easy yet impressive, this tart marries plump Autumn figs with bright crunchy pistachios and a rich Pinot syrup.

Serves: 6
Preparation Time: 15 minutes
Cooking time: 20 minutes
  • 2 sheets frozen puff pastry, thawed (approx 23cm square)
  • 1/4 cup ground almonds
  • 1/2 cup chopped pistachios
  • 1/4 cup caster sugar
  • 1 small egg white
  • 250g fresh figs, halved
  • 1/4 cup Pinot Noir wine
  • 1/4 cup caster sugar, extra

Cut one of the puff pastry sheets in half. Join 1 1/2 sheets of pastry together, overlapping slightly, to form a large rectangle. Cut the large rectangle in half lengthwise and place the two lengths on top of each other onto a baking tray. Cut the remaining pastry into strips 1cm wide and use to form a border around the pastry rectangle, cutting to fit as necessary. Prick the base with a fork. Combine ground almonds, 1/4 cup pistachios, sugar and egg white together and spread over the base of the pastry. Bake in the upper half of the oven at 200°C for 10 minutes. Trim the round base of each fig half a little, so they sit flat, and place cut surface up on the pastry filling. Bake for a further 10 minutes until pastry is golden. Meanwhile, heat Pinot Noir and extra sugar together until dissolved and simmer for 5 minutes until syrupy. Allow to cool. When tart is cooked, brush all over with syrup. Serve drizzled with more syrup and sprinkled with remaining pistachios.

Recipe Type: Celebration, Pastries

Author: Naomi Crisante
Stylist: Naomi Crisante
Date Created: 15/02/2019

Leave a Reply

Your email address will not be published. Required fields are marked *