Pistachio Fig Frangipane Tart is such a delicious cake, that’s makes you ask for more.
I am always interested in trying out something new. Likewise, when I was going through Yotam Ottolenghi’s – “Sweet” book, I found this interesting frangipane!
Yottam used Pistachio and Almond to make this Frangipane so rich and decadent with All-purpose Flour. I prefer to avoid maida, and alternatively I used Whole Wheat Flour for both Tart and the Frangipane.
So here I ended up with this lovely Pistachio Fig Frangipane Tart. There is yet another new thing in this tart. Guess What? I have used Ossoro – Fig and Honey Extract, that makes this tart more special!
Ossoro has come up with so many new and different Extracts like Fig and Honey, Milk Rusk, Juicy Pear, Black Forest and much more. So don’t forget to check their page for more interesting products.
Frangipane is a sweet filling that’s made from almonds. This is one of the Traditional foods of France. Frangipane usually has 4 main ingredients – Eggs, Butter, Sugar and Almonds.
Start making the Tart shells a day before you want to serve this cake. So that you can finish it on time for a get together.
As always Tart dough should rest for at least 1 hour and then prepare the shells in the pan to be baked and rest in fridge for 30 minutes to avoid shrinking. (note it down, that’s a star tip)
Here are some of my other Whole Wheat Bakes:
If you try this recipe, do tag me in Instagram and Facebook using #bittybakes.
Pistachio Fig Frangipane Tart
For Tart Base:
- 150 g (1 cup + 1/4 cup) Whole Wheat Flour
- 45 g (1/4 cup) Castor Sugar
- Pinch of Salt
- 113 g (1/2 cup) Butter
- 1 Egg Yolk
- 2 tsp Chilled Water
- 35 g Pistachio
- 35 g Almonds
- 35 g Whole Wheat Flour
- Pinch of Salt
- 3/4 tsp Baking Powder
- 1/4 tsp Ossoro's Fig and Honey Extract
- 125 g ( 1/2 cup + 1 tbsp) Butter
- 120 g (1/2 cup+ 1 tbsp) Castor Sugar
- 2 Eggs
- 2 Fresh Fig Optional
- In a bowl, mix the butter, sugar, salt and flour till it looks like crumbs.
- Add in Egg yolk and mix it.
- Add in the water only if needed. Mix the dough to form a disc and cling wrap it.
- Chill the dough for atleast 1 hour up to 2 days. You can freeze up to 3 months.
- Once chilled, either roll and cut to circles or press the dough directly in ramekins. Alternatively, You can use Cupcake or tart pans.
- Press the dough up to the edges. Freeze it for 30 minutes, to avoid shrinking during baking process.
- Once ready, preheat oven to 180 C for 10 min. Prick the Tart shells with a fork.
- Blind bake the tart shells for 12-15 min until the edges are golden brown. (Blind bake - place dried beans in parchment paper inside each of it, to avoid raising)
- After its golden brown, remove the beans and bake for 2 more minutes to make it crisp. (careful not to over bake it, since we will bake it again with frangipane)
- To Prepare the frangipane, In a mixer grinder, add pistachios, almonds and flour.
- Pulse it till fine powder. Add in salt and baking powder and reserve.
- Using an electric beater, beat butter and sugar till creamy.
- Add in the eggs and beat till mixed. Add in the Ossoro - Fig and honey Extract and mix well.
- Fold in the flour mix gently. Pour it in the baked Tart shells and Top it with sliced fig if using.
- Bake for 20 minutes or until toothpick inserted comes out clean.
- Serve it hot immediately.