Fig Honey Pistachio Tart (Print version)

A tender fig tart with a pistachio-almond crust, creamy honey filling, fresh figs, and a glossy honey finish.

# Ingredients:

For the pistachio crust

01 - 3/4 cup (95 g) all-purpose flour, plus more for rolling
02 - 1/2 cup (50 g) almond flour
03 - 1/3 cup (40 g) shelled roasted unsalted pistachios
04 - 2 tablespoons granulated sugar
05 - 1/2 teaspoon fine salt
06 - 1/2 cup (113 g) cold unsalted butter, cubed
07 - 1 large egg yolk
08 - 1-2 tablespoons ice water, as needed

For the honey cream filling

09 - 6 oz (170 g) cream cheese, softened
10 - 4 oz (115 g) mascarpone, softened
11 - 3 tablespoons honey, plus more for drizzling
12 - 1 teaspoon vanilla extract
13 - 1 teaspoon finely grated lemon zest
14 - Pinch of fine salt

For the topping

15 - 10-12 fresh figs, halved or quartered
16 - 1/4 cup (30 g) shelled roasted unsalted pistachios, chopped
17 - 1-2 tablespoons honey, for finishing

# Instructions:

01 - Pulse the flour, almond flour, pistachios, sugar, and salt in a food processor until the pistachios are finely ground. Add the cold butter and pulse until the mixture looks sandy. Add the egg yolk and 1 tablespoon ice water, then pulse just until the dough holds when pinched.
02 - Turn the dough onto a lightly floured surface and press it into a disk. Wrap and chill for 30 minutes, until firm but still rollable.
03 - Roll the dough into an 11-inch round and fit it into a 9-inch tart pan with a removable bottom. Trim the edge, prick the bottom with a fork, and freeze for 15 minutes while the oven heats to 350°F.
04 - Line the shell with parchment and pie weights. Bake for 15 minutes, remove the weights, then bake 10-12 minutes more until golden and dry. Cool completely in the pan.
05 - Beat the cream cheese and mascarpone until smooth. Add 3 tablespoons honey, vanilla, lemon zest, and salt. Beat until creamy, scraping the bowl once or twice.
06 - Spread the honey cream into the cooled crust. Arrange the figs cut-side up over the filling, then chill for at least 30 minutes.
07 - Right before serving, drizzle the tart with 1-2 tablespoons honey and scatter chopped pistachios over the top. Slice with a sharp knife wiped clean between cuts.

# Good to know:

01 - Best served chilled the day it is filled.
02 - Use fresh figs for the cleanest texture and appearance.
03 - The baked empty crust can be made 1 day ahead.

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