Salted Honey Pistachio Fig Tart

This caramelized fig tarte tatin with honey and toasted pistachios always impresses at the table whether for brunch or dessert. Lush sweet figs cook down in buttery caramel beneath golden puff pastry for a showstopper that is surprisingly simple to pull off. A final shower of salty pistachios and honey takes every bite over the top.

I made this for a summer dinner party and people talked about it for weeks. There is something nostalgic about flipping a tarte tatin and revealing the glistening fruit underneath.

Ingredients

• Butter: gives body to the caramel and keeps the figs silky look for European style butter for richness
• Fresh figs: provide natural sweetness and texture choose plump fruit with smooth unbroken skin
• Brown sugar: deepens the caramel flavor opt for dark if you love a more robust taste
• Kosher salt: heightens all the flavors try flake or fine grain depending on preference
• Puff pastry: creates a crisp airy topping use all butter puff for best results
• Olive oil: brings savory notes to the toasted pistachios a fruity olive oil will add dimension
• Pistachios: bring crunch and color always select shelled roasted pistachios for best flavor
• Honey: ties everything together and adds gloss seek out local honey for floral tones
• Flaky sea salt: finishes the dessert with briny crunch Maldon or a similar variety is ideal

Step-by-Step Instructions

Prepare the Figs:

Slice off stems and quarter your figs with care to preserve their texture. Set aside while you melt butter in a 12 inch cast iron skillet over medium heat. Add figs and gently stir for about two minutes just until they are slightly softened but still holding shape

Caramelize the Figs:

Sprinkle brown sugar evenly over the fruit. Add a light pinch of kosher salt. Stir frequently as the sugar melts completely into the butter. Allow the mixture to simmer for another minute so the juices reduce into a thick fragrant caramel

Shape the Pastry:

Lay thawed puff pastry on a floured surface and trim to a rough circle about ten inches across. Drape the pastry smoothly over the caramelized figs and gently tuck the edges around the fruit

Bake:

Slide the entire skillet into a preheated oven at four hundred twenty five degrees Fahrenheit. Bake for approximately twenty minutes or until the pastry is fully puffed and deeply golden

Prepare the Pistachios:

Set a small skillet over medium heat add olive oil and pistachios. As the nuts warm and become fragrant after only a few seconds pour in honey and add a pinch of salt. Stir until the honey bubbles for about thirty seconds then remove from heat

Serve:

Remove the hot skillet from the oven. Place a large cutting board over the skillet and quickly but carefully flip so the tarte lands fig side up. Spoon the honeyed pistachios evenly over the tart and finish with flaky sea salt. Slice while warm and offer an extra drizzle of honey over each piece

Save

There is something magical about the glossy honeyed pistachio topping. Every time I make this my sister sneaks a spoonful of the nuts before they make it to the tarte.

Storage Tips

Store leftovers tightly covered for up to two days at room temperature. For best texture reheat slices in a low oven rather than microwaving which will keep the pastry crisp. The tarte tatin can be frozen if needed but warm it through in the oven to revive the flavors.

Ingredient Substitutions

You can use ripe plums or nectarines in place of figs for a different seasonal twist. If allergic to nuts swap the pistachios for toasted pumpkin seeds. Maple syrup is also delicious in place of honey just use slightly less.

Serving Suggestions

Serve warm slices as a stand alone dessert or with thick Greek yogurt for brunch. It is also stunning with whipped mascarpone or a scoop of vanilla ice cream. For a dinner party I like to slice thinly and offer with after dinner coffee.

Cultural Context

Tarte tatin is a classic French dessert typically made with apples. The method of flipping the pastry creates a beautiful presentation and gooey caramelized fruit. This version takes inspiration from Mediterranean flavors by using figs pistachios and honey for a new summer favorite.

Recipe FAQs

→ Can I use dried figs instead of fresh?

Fresh figs give a juicy texture, but dried figs can be used if rehydrated in warm water first. Adjust baking time as dried fruit is denser.

→ How do you prevent the pastry from getting soggy?

Simmer the figs and sugar mixture briefly to thicken juices before adding the pastry. Bake until the pastry is golden and crisp.

→ Is it necessary to use a cast-iron skillet?

While cast-iron gives even heat, any ovenproof skillet will work. Just ensure it holds the fruit and pastry comfortably.

→ What pairs well with this tart?

A scoop of vanilla ice cream or dollop of whipped cream complements the flavors beautifully. Finish with extra honey.

→ Can puff pastry be substituted?

Yes, you can use pie crust dough, but puff pastry yields a lighter, flakier texture that's ideal for this tart.