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Fresh Fig Tart With Pistachio Datil Pepper Cream Filling

Prep Time 30 mins
Cook Time 1 hr
Course Dessert
Cuisine Desserts
Servings 8


  • 1/2 cup pistachios
  • 1/2 cup granulated sugar
  • 2 eggs
  • 4 Tablespoons unsalted butter
  • 2 teaspoons flour
  • 1/4 teaspoon pure vanilla extract
  • 1/16 teaspoon Old St Augustine Nuthin’ But Datil Ground Datil Pepper Powder
  • 16-18 fresh figs
  • 1 Tablespoon freshly squeezed lemon juice
  • refrigerated pie crust (or home made)
  • 1/2 teaspoon water
  • 1 teaspoon sugar for dusting outside crust before baking if desired


  • Place pistachios and sugar in bowl of food processor and pulse until finely ground.
  • Add 1 egg, 4 Tablespoons unsalted butter, 2 teaspoons of flour and 1/4 teaspoon of pure vanilla extract.
  • Remove the stems and slice the figs into 4 quarters.
  • In a mixing bowl, gently stir the figs together with 1 Tablespoon fresh lemon juice.
  • Unroll refrigerated pie crust on lightly floured parchment paper that is placed on a flat baking sheet.
  • Spread pistachio datil pepper cream filling in the middle of the pie crust, leaving about a 2 inch border along the outside edge.
  • Place fig sections, skin side down on the pistachio filling, creating a flower or star bust design.
  • Gently fold over outside edges of pie crust onto the outermost ring of figs, pleating as necessary to form a rustic circle with the dough.
  • In a small bowl, beat the remaining egg with 1/2 teaspoon of water.  Using a pastry brush, brush the egg wash on the outside edges of the pie crust.
  • Sprinkle with 1 teaspoon granulated sugar, if desired.
  • Bake the tart at 350 degrees F for 30 minutes.
  • Place strips of aluminum foil along the outer edges of the pie dough to prevent burning.  Return to the oven for another 30 minutes.
  • Remove tart from the oven and allow to cool for at least 30 minutes.
  • Serve with freshly whipped cream or good quality ice cream if desired.


Nutrition Information:  
Servings: 8  Calories 274.  Total Fat 11.8g.  Saturated fat 4.7g.  Trans Fat 0g.  Polyunsaturated Fat 2g.  Cholesterol 61.8mg.  Sodium 34.5mg.  Carbohydrate 41.7g.  Dietary Fiber 4.7g.  Sugar 34.5g.  Protein 4.4g.  Vitamin a 5%.  Vitamin C 6%.  Calcium 6%.  Iron 6%.  Vitamin K 9%  Potassium 11%