The pistachio cream filling is delicious and decadent. This rustic tart is easy to put together and I have broken it into steps. All of the steps can be done ahead of time and in all cases days ahead of time. The tart dough is supple and easy to roll out and will not crumble. No fear with this dough! This festive summer dessert is a crowd pleaser.
- 1 pie ServingsServings
For the tart dough
- 3 tablespoon sour cream
- 1/3 cup (approximately) ice water
- 1/4 cup corn meal
- 1 cup all-purpose flour
- 1 teaspoon sugar
- Pinch of salt
- 7 tablespoon cold, unsalted butter, cut into 6-8 pieces
For the frangipane
- 3/4 cup sugar
- 1 cup shelled, unsalted pistachios
- 8 tablespoon unsalted butter at room temperature
- 1 large egg
- 1 egg yolk
- 2 teaspoon all purpose flour
- 12 figs, cut into rounds
- 1 cup fresh or frozen raspberries, (thawed if using frozen)
1. Stir the sour cream and the ice water together and set aside.
2. Put the flour, cornmeal, sugar and salt in the work bowl of a food processor. Pulse the mixture briefly to mix. Drop the butter pieces into the bowl and pulse 8-10 times until the mixture is speckled with pieces of butter that resemble peas. With the machine running, add the sour cream mixture and process until the dough forms soft moist curds.
3. Remove the dough from the processor, divide it in half and wrap each half in plastic wrap. Chill the dough at least 2 hours before using. The dough can be stored covered in the refrigerator for 2 days or frozen for 1 month.
4. Place ¼ cup of sugar and the pistachios in a food processor. Process until the mixture is finely ground.
5. Place the butter and remaining sugar in a mixer bowl with a paddle attachment. Beat the mixture at high speed until it is creamy and light (about 2 minutes). Add the ground pistachios and mix. With the motor running, add the whole egg and the yolk. Occasionally scrape down the bowl to make sure everything is combined. Add the flour and mix until combined.
6. The frangipane can be stored in the refrigerator for up to 1 week or can be frozen for several months.
7. Preheat the oven to 400.
8. Lightly flour a work surface. Roll the dough to an 11 inch circle that is 1/8 of an inch thick.
9. Remove ½ a cup of the frangipane and allow it to come to room temperature. Dot the tart dough with the frangipane. Leave a 2-3 inch border.
10. Scatter the figs and raspberries on top of the frangipane. Fold the border of the dough over the pears. Allow the dough to pleat naturally.
11. Lightly brush the top of the tart with water and sprinkle with sugar. Bake the tart for 35-40 minutes until golden brown. Allow the tart to cool for a few minutes before serving.