Description
Mediterranean delights converge in this fig honey pistachio tart, blending rich textures and elegant flavors. Sweet pistachios and luscious figs create a sophisticated dessert you’ll savor with Mediterranean charm.
Ingredients
Scale
Flour Blend:
- 100 grams (3.5 ounces) pistachio flour
- 68 grams (2.4 ounces) almond flour
- 75 grams (2.6 ounces) pastry flour
- 20 grams (0.7 ounces) whole grain spelt flour
- 1 teaspoon baking powder
- 1 pinch kosher salt
Wet Ingredients:
- 70 grams (2.5 ounces) unsalted butter
- 150 grams (5.3 ounces) flower or field honey
- 2 large eggs, separated
- 1 teaspoon pure vanilla extract
- Zest from 1 fresh lemon
Topping and Finishing:
- 8 fresh figs, quartered
- Extra butter for greasing tins
- Powdered sugar or honey for finishing
Instructions
- Preheat the oven to 160°C (320°F), ensuring precise temperature for optimal baking conditions.
- Prepare tart tins by generously coating with butter, creating a non-stick surface for easy removal.
- In a mixing bowl, thoroughly blend all flour varieties, incorporating salt and baking powder until uniformly distributed.
- Cream honey and butter together, creating a smooth mixture, then incorporate citrus zest, vanilla essence, and egg yolks until fully integrated.
- Gradually combine wet and dry ingredients, mixing carefully to eliminate any traces of dry flour.
- Whisk egg whites to delicate, soft peaks, creating a light and airy texture.
- Tenderly fold whipped egg whites into the batter, ensuring even distribution without deflating the mixture.
- Evenly distribute batter among prepared tart tins, smoothing the surface for consistent baking.
- Artfully arrange fig quarters on top of the batter, positioning stems toward the center for an elegant presentation.
- Bake for 25 minutes, monitoring until the tarts achieve a golden-brown complexion and are perfectly set.
Notes
- Flour Flexibility Use alternative gluten-free flour blends like almond or coconut flour for those with wheat sensitivities.
- Honey Substitution Swap honey with maple syrup or agave nectar for different flavor profiles and vegan options.
- Egg Alternative Replace egg yolks with mashed banana or applesauce to create a moisture-rich, plant-based version of the tart.
- Nut-Free Modification Swap pistachios with sunflower seeds or pumpkin seeds for those with nut allergies while maintaining a crunchy texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 8
- Calories: 354
- Sugar: 26 g
- Sodium: 75 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 64 mg