Ingredients
Scale
- 1 sheet of pre-made puff pastry or your favorite tart crust
- 8–10 ripe fresh figs, sliced
- ¼ cup honey (preferably raw and organic)
- ½ cup shelled pistachios, chopped
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional: a pinch of sea salt or smoked paprika for added depth
Instructions
- Start by lining a tart pan with your chosen crust. Blind bake the crust at 375°F (190°C) for about 15 minutes until lightly golden.
- Spread a thin layer of honey over the baked crust. Arrange the sliced figs on top in a decorative pattern. Drizzle more honey over the figs and sprinkle chopped pistachios evenly over the tart.
- Brush the edges of the crust with melted butter for a golden finish. Bake at 375°F (190°C) for another 20-25 minutes until the crust is crispy and the figs are tender.
- Remove from oven and let it cool slightly before serving. Serve with whipped cream or vanilla ice cream, garnished with fresh mint leaves or edible flowers if desired.
Notes
- For added flavor, consider sprinkling a pinch of sea salt or smoked paprika on top before baking.
- To keep pistachios crunchy, add them just before serving, especially if storing the tart for later.
- You can substitute dried figs for fresh, but rehydrate them in warm water or honey for best results.
- Make gluten-free by using a gluten-free tart crust and dairy-free by substituting butter with coconut oil or plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal Kcal
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 15 mg