Tarte à la pistache, aux figues et à l’eau de rose

( Fig and rose pistachio tart )

The ingredients used in baking and cooking around the Mediterranean basin — from France to Greece, Spain and Sicily — have been greatly influenced by the invasion of the Moroccan Moors, around the eighth century. Common Middle Eastern spices, fruits and nuts, such as figs, saffron, almond and pistachio, have been used for centuries in Mediterranean cooking but have never really been associated with what is considered traditional French gastronomy. Despite its exotic oriental flavour profile, this tart has become a French classic, from Provence to Normandy.

Serves 8–10

300 g (10½ oz) Pâte Sablée

1 teaspoon rosewater, or to taste

350 g (12 oz) Pistachio Cream

8 fresh figs

L Lightly grease a 25 cm (10 in) tart ring or tart tin with a removable base. The reason I recommend greasing the tart tin for this recipe (when I usually don’t) is because the figs release a lot of sticky juices when cooking and they tend to caramelise around the base of the tin, making it impossible to remove the tart.

L Roll out the pastry on a lightly floured work surface until 4 mm (¹/₈ in) thick, dusting with a little extra flour if necessary to stop the dough from sticking. Line the base and side of the tin with the pastry, then refrigerate for 30 minutes.

L Preheat the oven to 170°C (340°F). Stir the rosewater, to taste, into the pistachio cream. The amount you use will vary depending on the brand of rosewater and, of course, your personal taste. Remember that floral flavours such as rose, orange blossom, lavender, or any others, work best as an aroma; they are meant to add a subtle layer of complexity to your flavours, so don’t be tempted to go overboard.

L Spoon the pistachio cream into the tart shell until two-thirds full. The volume of the pistachio cream will vary depending on how much it was beaten, so you might have some leftover. Cut the figs in half lengthways, then arrange them, cut side up, on top of the cream.

L Bake on the bottom shelf of the oven for 40 minutes, or until golden. You need to keep a close eye on the colour of this tart during cooking, as the fig juices released during cooking tend to caramelise before the tart is fully baked. If the top is browning too quickly, cover loosely with a piece of foil. This deflects the heat and slows down the colouration. Remove from the oven and set aside to cool a little. If you like, make a glaze (see tips) to brush over the tart. Serve warm with mascarpone or whipped cream, or cold with yoghurt.