A lovely multi-season tart using fresh figs, pistachios, lemon zest, and a hint of vanilla.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
4
Yield:
4 small tarts
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Spray four 3 3/4 inch (9.5 centimeter) tart pans with cooking spray.

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  • In food processor, process nuts and vanilla bean to a fine texture. Sift flour and confectioner's sugar together, and add to nuts; pulse to combine. Add egg, egg white, butter, brandy, and lemon zest. Pulse to combine. Slice 6 figs into 3/4 inch (2 centimeter) thick slices, and stir into batter. Divide batter into tart pans. Cut remaining figs into thin slices, and arrange over batter in each tart pan.

  • Bake until tarts are set and golden brown, about 40 minutes. When cool, sprinkle with additional confectioner's sugar.

Nutrition Facts

423 calories; protein 10.3g 21% DV; carbohydrates 50.2g 16% DV; fat 21.4g 33% DV; cholesterol 61.8mg 21% DV; sodium 165.5mg 7% DV. Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 5 stars
08/22/2012
Back yard figs never tasted so good! Gave it 30 mins in my new oven, then an additional 5 mins to finish it off. I added whole figs to the top of the Tart, splitting them open like starbursts, sprinkled with brown sugar and brandy and broiled everything until sugar melted and figs were heated and limp. Serve with real whipped cream and Pistachio chopped nuts. Read More
(10)
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/22/2012
Back yard figs never tasted so good! Gave it 30 mins in my new oven, then an additional 5 mins to finish it off. I added whole figs to the top of the Tart, splitting them open like starbursts, sprinkled with brown sugar and brandy and broiled everything until sugar melted and figs were heated and limp. Serve with real whipped cream and Pistachio chopped nuts. Read More
(10)
Rating: 5 stars
08/23/2016
I will make this again. The flavors are absolutely superb. Between the lemon brandy pistachios and figs the combination smells and tastes amazing. I actually made this in a single tart pan and I used a teaspoon of vanilla instead of a vanilla bean. Note that you do mix some of the figs into the crust and the crust will be a little bit softer than your typical crumbly tart. Read More
(2)
Rating: 5 stars
11/04/2016
This was absolutely divine! I wish it was lower in carbs but oh well! It was worth it. The pistachios brandy lemon rind vanilla and figs came together perfectly. A very elegant dessert. The photo showed 1 large tart but the directions were for 4 individual tarts. I made them as individual tarts and liked it that way even though the portion was perhaps slightly big (given it's nuttiness and sugar content) after a medium-sized dinner. Note: The directions said to use four 3 3/4 " tart pans but I used four 4 3/4" round creme brulee dishes and that worked out perfectly. I did bake them a slightly shorter time than the recipe called for. I just ran my knife around the edges and it came out nicely onto the dessert plates having just sprayed the dishes with PAM spray. Read More
(1)
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Rating: 5 stars
09/13/2020
I didn't have tart pans, so I made due. I should have baked it less time, but they were still delicious. Read More
Rating: 5 stars
06/24/2017
This tart is delicious especially the next day. It is very lemony though so cut back on the lemon zest if you don't like a strong lemon flavor. I only had 1 1/2 tablespoons and it was enough for me. Read More
Rating: 5 stars
07/15/2016
What a shame more folks aren't making this! Recipes for fresh figs are a bit hard to come by and this one hit it out of the park! Creamy flavorful and the lemon flavor to complement it all is perfect. Made exactly as directed except adding figs to top and it came out perfect. Read More
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