Rosh Hashanah fig and pistachio tart - The Jewish Chronicle
Using pistachio nuts instead of almonds gives this a Middle Eastern vibe and gorgeous vibrant colour
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Ingredients
- 130g butter, unsalted and softened (or plant-based spread)
- 125g golden caster sugar
- 40g runny honey
- 1 tbsp grated orange zest
- 1 tsp vanilla essence
- 3 large eggs, beaten
- 100g ground pistachio nuts
- 80g ground almonds
- 75g plain flour
- ½ tsp baking powder
- 60g pistachios, roughly chopped
- 6 - 9 figs (depending on size) halved or quartered
- <strong>To finish/garnish:</strong>
- 75g clear honey
- 3 - 5 fresh figs, halved or quartered (optional)
- Extra chopped pistachio nuts
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