Frangipane of pistachios with figs

These tartalets are delicious!!!

The combination of figs with pistachio frangipane is groundbreaking and exquisite.

The cookie will be crispy and the touch of lime is wonderful.


Frangipane of pistachios with figs
Serves 6
Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
To prepare the Sablé
  1. 300 g flour
  2. 90 g sugar Glass
  3. A pinch of salt
  4. 200 g cold butter cut into tiny dice
  5. The zest of a file
  6. 25 g egg yolk
  7. 25 ml water
For the Frangipane
  1. 90 g natural Green pistachio
  2. 30 g flour
  3. 35 g ground almonds
  4. Salt
  5. 125 g butter at ambient temp
  6. 125 g sugar
  7. Zest of 1 lime
  8. 2 semi-beaten eggs
  9. A few drops of cognac
  10. 6 small or 2 large figs
  1. Preheat the oven to 180 º C.
  2. In a bowl sift the flour, add salt, zest and sugar glass
  3. Cut the cold butter into small pieces and proceed to the sandblasting: Undo with the fingers the butter along with the flour, so that we have a kind of sand (we should not have lumps or large pieces of butter).
  4. Add the yolk and try to make a uniform mass kneading as little as possible so that it does not take strap. (Add a few drops of cold water if we see that the dough is not binding).
  5. Let stand for one hour in the refrigerator covered with film before use.
  6. The dough can be done with the cooking robot using the K.
  7. Stretch on the work table and line the chosen tarts. Reserve 1 hour in the fridge.
  8. Bake at 180 º C for 15 minutes blindly (with a weight on top).
  9. Remove the weight and let it cool.
  10. Prepare the Franchipane by shredding the 90 g of pistachios with the cooking robot. Add almond flour and wheat flour. Shred 5 seconds.
  11. In the bowl of the cooking robot, beat the butter with the sugar and lime zest.
  12. Gradually add the semi-smoothed eggs and finally dry them. Mix.
  13. Insert the frangipange into a pastry sleeve and bowl on the tarts.
  14. In the center of each tartlet dispose 1/2 fig (if small) and bake at 190 º C for 15 minutes.
  15. Remove from oven and allow to stand for 10 minutes. Sprinkle some chopped pistachios over the top.
  16. They are delicious cold but temperate are wonderful!!!
Adapted from Iria Castro
Adapted from Iria Castro
Catering Iria Castro

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