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Fall baking fills my kitchen with the sweetest memories. As I gathered the last figs from our backyard tree this November, I knew exactly what to create. These fig honey pistachio tarts blend everything I love about autumn flavors. The sweet figs nestle into a nutty, honey-kissed base that makes every bite feel like a warm hug. They're just perfect with your morning coffee or afternoon tea.
A Simple Treat That Never Fails to Impress
I started making these tarts years ago when our fig tree first gave us more fruit than we could eat fresh. The combination of garden figs with pistachios and almonds creates something truly special. The honey adds just the right sweetness without overpowering the natural flavors. What I love most is how forgiving this recipe is. Even if your figs aren't picture perfect, they transform into something beautiful while baking.
What You Need for These Tarts
- Dry ingredients: 100 g pistachio flour (store bought works but homemade tastes amazing) 68 g almond flour 75 g pastry flour 20 g whole grain spelt flour Pinch of kosher salt 1 tsp baking powder
- Wet ingredients: 70 g unsalted butter at room temperature 150 g honey (I use local wildflower honey) Zest of 1 lemon 1 tsp vanilla extract 2 large eggs separated
- Other ingredients: 8 fresh figs quartered Butter for the tart tins Powdered sugar or honey for serving
How to Make Your Tarts
- Get Everything Ready
- Turn your oven to 160°C. Butter 5 tart tins. Quarter your figs and set them aside.
- Mix Your Dry Ingredients
- Put all your flours, salt, and baking powder in a bowl and mix them well.
- Make the Wet Mixture
- Beat your butter and honey until creamy in your mixer. Add the lemon zest and vanilla. Mix in egg yolks one at a time.
- Put It All Together
- Mix the dry ingredients into your wet mixture. Whip those egg whites until soft peaks form and fold them in gently.
- Fill and Bake
- Fill your tart tins with the batter. Place your fig quarters on top with stems pointing in. Bake about 25 minutes until golden.
- Final Touches
- Let them cool completely. Dust with sugar or brush with honey if you want extra sweetness.
My Kitchen Secrets
Making your own nut flour is worth the effort. I use my food processor but watch it carefully. The trick is to mix the nuts with some of the regular flour while processing. This prevents them from turning into butter. For the egg whites, soft peaks are enough. You want your tarts light but not too airy.
Serving Suggestions
I love these tarts most in the morning with my coffee. The nutty aroma with that touch of honey is pure comfort. Sometimes I serve them at book club with a dollop of fresh whipped cream. When fig season ends, I make them with poached pears or fresh berries. They always disappear quickly.
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Frequently Asked Questions
- → Can I make my own nut flour for this recipe?
Yes, you can make pistachio and almond flour by pulsing raw nuts in a food processor until very fine. Mix with regular flour while processing to prevent the nuts from turning into butter.
- → What type of honey works best?
Field or flower honey works well in this recipe. The mild floral notes complement the figs and pistachios without overpowering them.
- → Can I make these tarts ahead?
These tarts are best enjoyed the same day when the crust is crisp and figs are fresh. You can prep the dry ingredients ahead of time to save time.
- → What if I can't find fresh figs?
While fresh figs are ideal, you could use poached dried figs or other seasonal fruits like pears or plums as alternatives.
- → Why separate the eggs in this recipe?
Beating the egg whites separately and folding them in adds lightness to the tart filling. The whites should form very soft peaks for the right texture.
Conclusion
These refined tarts combine ground pistachios and almonds with honey and fresh figs for an elegant dessert. Quick to make yet impressive enough for special occasions.