Saturday 04 December 2021


All recipes

Fig, raspberry and pistachio tart


  • Recipe for two 20 cm square tarts


1/ Sweet shortcrust pastry


  • 300g butter
  • 5g fine salt
  • 125g icing sugar
  • 125g ground almonds and caster sugar in equal proportions
  • 125g pastry flour
  • 100g eggs
  • 375g pastry flour

Soften the butter without fluffing it up. Add sugar, almond/sugar mix, eggs and 1st quantity of flour. Add the 2nd quantity of flour without overworking the dough. Set aside.

2/ Almond cream


  • 160g softened butter
  • 160g ground almonds
  • 160g icing sugar
  • 80g eggs
  • 30g pastry flour
  • 30g rum
  • 200g crème pâtissière
  • 50g homemade pistachio paste
  • 50g fresh raspberries

Mix together all the ingredients in order except the rum. Use the flat beater to obtain an even mixture and add the rum followed by the crème pâtissière (ensure it is smooth first).


Pre-cook the sweet shortcrust pastry until ¾ done, and pour in the almond/pistachio cream. Continue baking until lightly coloured, then arrange the fresh figs on top, cut into 4 or 6 pieces according to size, and sprinkle with fresh raspberries. Cook for a further 15 mins to keep the fruit fresh. Set on a rack after cooking and arrange a few more fresh raspberries on top to decorate.

Enjoy at room temperature, with a Bugey Cerdon or a farmhouse cider.

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