makes one 9″ tart, or six 4.5″ tart, or ~32 mini tartlettes
- 240 gr AP flour
- 65 gr shelled raw pistachios
- 50 gr sugar
- 7 Tbspn butter, cold
- 1 egg yolk
- 3-4 Tbspn water, cold
- In a food processor, combine the flour, pistachios, and sugar and process until the pistachios are finely ground.
- Using the food processor or a pastry cutter, cut the cold butter into the flour mixture until the size of small peas.
- Add the egg yolk and gradually add the water just until a dough begins to form when you press it between two fingers. Do not overmix.
- Form the pastry into a ball and refrigerate for at least one hour. (or stick it in the freezer for a shorter amount of time.)
- Preheat the oven to 220 degrees C.
- Remove the pastry dough from the fridge and press the dough into the tart pan. Prick the bottom of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans or pie weights. Return to freezer for a few minutes if the dough has softened.
- Bake for ~13-15 minutes until the edges just begin to turn golden. Remove the beans and parchment paper and continue to bake for 3-5 minutes more, until the crust has completely turned golden brown. Remove from oven and let cool.
- 450 gr mascarpone cheese
- 1/4 cup brown sugar
- 1/2 cup heavy cream
- 1 tspn vanilla extract
- freshly grated zest of 1 lemon
- In a mixer bowl with the whisk attachment, whip the mascarpone, brown sugar, and heavy cream on medium high until soft peaks.
- Add the vanilla extract and lemon zest and continue to whip just until stiff peaks. Do not overmix.
- Spoon the filling into the cooled tart shell, and smooth with a spatula.
- 2 punnets figs
- 2 Tbspn honey
- 2 Tbspn raspberry jam (or fig or apricot, or any mixture thereof)
- Cut the figs into quarters and arrange on top of the mascarpone tart filling.
- Warm the honey and jam together, either over the stove or in the microwave. Brush over the arranged figs.