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Fig & Pistachio Frangipane Tart with Rosewater Cream

Take something classic, like a Bakewell Tart, and ramp it up a notch or two with the addition of fresh figs, and a dash of amaretto. The pistachios and the rosewater cream add a hint of Middle Eastern flavour


100g plain flour

50g cold butter

1 small egg

80g pistachios

50g ground almonds

75g butter

75g caster sugar

2 medium eggs

1 tablespoon plain flour

2 tablespoon amaretto

2 fresh figs

150ml double cream

2 tablespoons caster sugar

2 teaspoons rosewater

Put the flour and butter in a food processor and whiz until they take on a breadcrumb like texture. 

Add the egg and whiz again until everything comes together into a ball. If you don’t have a food processor, put the flour in a bowl. Cut the butter into small cubes, add to the flour, then run with your fingertips until the butter is distributed evenly and the mixture resemble breadcrumbs. Add the egg and mix well with your hands into a ball.

On a well-floured surface, roll out the pastry, the thinner the better. Cut into circles to line four small tart dishes or one medium one. Pop in the fridge for 10 minutes or so until the frangipane is ready.

Grind 70g of pistachios in a food processor. Hold a few back and roughly chop them to use later.

Blend the sugar and butter until smooth and creamy. Add the eggs and amaretto, mix well, then add the flour and ground nuts. Mix again.

Slice the figs and layer them on the pastry base, then top with the frangipane
Heat the oven to 160C and bake for about 30 minutes until the topping is set and browned. 

Meanwhile make the cream by whisking the cream with the sugar and rosewater until thickened.

Allow to cool for 3-4 minutes then remove from the dishes, sprinkle with a few chopped pistachios, and serve warm with the cream.