Fig and Pistachio Tart

Express Puff Pastry

Place the flour, butter cut in cubes and salt in your food processor bowl.

Start whisking at low speed (2 on a scale from 1 to 6) and pour the water.

Keep on whisking until the flour is combined with water, you still need to have large cubes of butter.

Place the pastry on a floured work plan.

Spread the pastry with your rolling pin and make a rectangle (15 cm by 45 cm).

Fold the right third of the pastry, then the left third. You should have a square.

Make a quarter turn. Make a rectangle (15 cm by 45 cm). Fold the right third of the pastry, then the left third.

Start again twice.

Spread the pastry, place it in a buttered mold and cut the surplus with a knife. Set aside 10 minutes in your fridge.

Topping

Preheat your oven at 190 C / 375 F degrees.

Cook your pastry for 10 minutes. (You can place a smaller mold on top to help keep the pastry in place during cooking)

Combine the egg and brown sugar until it whitens.

Add the cream, ground almond and pistachio paste. Combine.

After 10 minutes of pastry cooking, pour the batter in the mold, place the figs cut in halves or quarters.

Cook for 25 minutes.

Let cool down on a grid. Spread pistachios when serving.