Fig Preserves Tart with Pistachio Crust

Name: Fig Preserves Tart with Pistachio Crust
Cuisine: American
Ingredients: 8 ounces (about 2 cups/227 g) raw shelled pistachios; ¼ cup (30 g) flour; 1 teaspoon vanilla extract; ¼ teaspoon salt; 6 tablespoons (85 g) melted butter; ⅓ cup (70 g) sugar; 4 cups (330 g) fresh figs, divided (2 cups for filling, 2 cups for garnish); ⅔ cup (140 g) sugar; ½ vanilla bean; Pinch salt; Zest and juice of ½ orange; ¾ cup (6 fl oz) water

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasons of Greens

By Katie Reicher

Published 2025

About

Here, a salty, nutty pistachio crust combines with fresh fig jam to create a tart perfect for fall. With notes of vanilla and orange, it’s ideal for the final days of summer. Serve with Chantilly cream mixed with a touch of orange zest for an extra-special treat.

Ingredients

For the Pistachio Crust

8 ounces (about 2 cups/227 g) raw shelled pistachios

Americas
United States
San Francisco
Dessert
Vegan
Pie
Gluten-free
Summer
Autumn

Method

Preheat the oven to 350°F. To make the crust, in a food processor, pulse the pistachios until very finely chopped, but do not over process into a paste. Add the chopped pistachios to a bowl and add the remaining crust ingredients and mix together until the crust holds together when pre