Fig and Rosewater Frangipani Tart with Honey and Pistachios
An exotic pairing of figs and rosewater in an almond frangipani filling, with honey and pistachios drizzled on top. In a puff pastry crust.
Ingredients
- 1/2 lb (200 g) frozen puff pastry (sheet or brick) thawed
- 2 tbsp softened butter
- 1/2 cup granulated sugar
- 1 extra large egg
- 6 tbsp AP flour
- 2/3 cup ground almonds
- 1/4 tsp rosewater
- 14-16 medium mission figs cleaned and halved
- 2-3 tbsp runny honey
- 2 tbsp slivered pistachios
Instructions
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Preheat the oven to 375F. Place rack in the bottom third of the oven. (but not the bottom, just below the middle!)
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Roll out the puff pastry to fit your removable bottom tart pan (I used an 4x14" oblong removable tart pan, so I rolled it out to 6x16" (adjust for the size of tart pan you are using). If using a puff pastry sheet, and using the oblong tart pan, fold in half and then roll out. Prick holes in the bottom with a fork. Set aside.
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MAKE FILLING
With a hand mixer, blend the butter and sugar till smooth and fluffy, about 4 minutes.
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Add the egg and beat till smooth.
Add the flour and ground almonds and beat till very smooth.
Add the rosewater and mix to combine.
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Spread the frangipani filling into the prepared tart shell.
Place the fig halves evenly over the filling, pressing ever so gently down into the filling. Place the tart pan on a baking sheet and put in the oven.
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Bake for 40-45 minutes, or until the frangipani filling is puffed up, golden brown, and the figs are slightly shrivelled.
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Remove to cool on a baking rack. Let cool slightly. Drizzle the honey evenly over the tart. Follow by sprinkling the pistachios evenly over the honey. Let cool further.
Recipe Notes
This would be amazing with creme fraiche or whipped cream.
This recipe is easily doubled if you want to make 2 at once. Which you might as well, since you'll want more than one piece!!