Tuesday, October 17, 2006

Perfect for Fall -- Pistachio Tart with Fresh Figs and Honey Glaze

A while back I was the lucky recipient of a number of samples of Love'n Bake nut products. These are 11-ounce cans of scrumptious nut paste and fillings produced by the American Almond Products Company. In addition to the pistachio nut paste, the line features almond paste, hazelnut paste, marzipan, and poppy seed, prune, cinnamon, almond and chocolate fillings. Click on the website for more info, where to buy their products and recipes.

Pistachio-Fig Tart with Honey Glaze

For a recent fall dinner I decided to make a pistachio-fig tart. I really liked it as did most of those who tried it but it is not your typical tart. It wasn't that sweet. It was rich and had a strong nut flavor. The texture of the filling was thick and almost like a halvah in consistency. You can figure on 10 servings since a small piece is very satisfying.


One 9-inch tart or pie Crust, prebaked for 10 minutes or until just starting to lightly brown.
(I used the crust from my French Tart.)


2 ounces of unsalted butter, softened
Half cup sugar
Half cup almond meal (also known as powdered almonds, or grind your own using blanched almonds)
11 ounce can of Love'n Bake Pistachio Nut Paste
1 egg
2 tablespoons rum
6-8 ripe fresh figs, cut in half (I used black mission and found I need a few extra to allow for discards because of interior color or texture.)
1/8 cup honey
1 tablespoon water
juice of half a lemon

Preheat oven to 350 degrees F.
Mix the sugar with the almond meal in a large bowl. Add the butter and mix until thoroughly incorporated. Mix in the can of pistachio nut paste, egg and rum. Combine well.

Spread the almond-pistachio mixture out evenly in the pre-baked crust. Arrange fig halves (cut side up) on top of the filling, nestling each piece firmly into the filling.

In a small saucepan, warm honey with water and lemon juice. Brush warm honey mixture on top of tart.

Bake about 20-25 minutes or until filling is set and has risen up a bit and the fruit has softened.

1 comment:

Brilynn said...

This sounds like a very interesting and tasty combination, not something that I've tried, but I definitely should.