Fig tart with pistachio frangipane

pastry crust:

1. Making the crust by hand: mix the flour with powdered sugar together, add the cold diced butter, rub the butter into the flour mixture with your fingertips until it resembles a pea-sized crumble, add cold water, knead quickly until dough forms a smooth ball (be careful not to over mix it).
2. My favorite way – using a stand mixer: add flour, powdered sugar, and diced cold butter to the mixing bowl. Mix at the smallest speed using a paddle-shaped attachment, until large lumps are formed (they can be of different sizes, 0.5-1.5 cm), add cold water and mix until a smooth dough is formed (be careful not to overmix it).
3. In the food processor: Add the flour, powdered sugar, and diced cold butter to the food processor bowl (with the regular blade attached). Pulse 2-3 times until the butter pieces are the size of large peas (they can be of different sizes). Add cold water and pulse until the dough begins to come together (be careful not to overmix it). Transfer the dough pieces onto a work surface, and gather them with your hands, forming a dough ball.
4. All methods: flatten the dough, wrap in plastic foil, and put in the fridge for 1 hour.

Pistachio cream (frangipane):

1. Using a mixer beat the butter with sugar, and lemon zest (if using) for about 2 minutes (if the butter is cold, you have to beat it first to soften it a bit, then add the sugar and beat together).
2. Add the egg, mix well, then add the ground pistachios, and mix well until combined.
3. Put the cream in the fridge.

Baking:

1. Preheat the oven to 190 °C / 375 °F / Gas Mark 5.
2. Prepare a 23 cm / 9-inch tart pan.
3. Remove the dough from the refrigerator, roll out the dough until it's large enough to fit into the tart pan (on a sheet of baking paper), transfer the dough to the pan, press it into the corners (the dough should cover the bottom and ca. 2.5 cm / 1-inch of the sides of the pan), cut off any excess dough. You can also press the dough with your hands into an even layer on the bottom and the sides of the pan with your hands, without rolling it out. Put in the fridge while the oven warms up.
4. Blind-bake the dough: prick the dough with a fork, line with a sheet of baking paper, and fill to the top with dry beans / rice (or ceramic baking weights), pressing them into the corners and sides.
5. Bake the pastry crust for 20 minutes, then remove the paper and the beans and bake for another 10-15 minutes until the crust is lightly golden.
6. Spread the frangipane cream evenly on the dough, arrange the fig wedges on top, press them lightly into the cream.
7. Bake for about 25-30 minutes or until the frangipane is set (you can shake the tart pan, it shouldn‘t jiggle in the center). Check on the tart after about 20 minutes, if the cream is browning too quickly you can cover it loosely with a piece of aluminum foil.
8. Cool the tart slightly, cut into portions and serve, you can sprinkle it with chopped pistachios.
9. Enjoy!