This fig and pine nut tart combines a cinnamon shortcrust base, a filling of fresh figs and fig jam, and a grated pastry topping with pine nuts. Cut it into squares and serve it cold for a late-summer breakfast or afternoon treat.
Its texture is that of a crumble-topped tart, not a fluffy sponge cake. The pine nuts go into the pastry used for the topping, while the figs stay in the filling. The method keeps those layers distinct, without adding baking powder or changing the ingredient quantities.
Servings, tin and timing
- Serves 6–8.
- Rectangular 20 × 24 cm loose-bottomed tart tin.
- Difficulty: easy.
- Preparation: 30 minutes.
- Refrigerator resting time: at least 30 minutes.
- Baking: approximately 30–35 minutes at 160 °C, in the lower part of the oven.
- Allow for resting and cooling in addition to preparation and baking: the tart is not ready in just 30 minutes.
Ingredients
- 500 g figs
- 250 g flour
- 120 g butter
- 100 g brown cane sugar
- 100 g pine nuts
- 100 g fig jam
- 1 egg
- 1 teaspoon ground cinnamon
- 1 pinch of salt
- Icing sugar for finishing, optional
How to make the fig and pine nut tart
1. Make the pastry
Put the flour, cinnamon, diced butter, brown cane sugar and salt in a food processor. Process until the mixture forms crumbs. Add the whole egg and process for a few more seconds.
2. Rest in the refrigerator
Wrap the pastry in food-safe plastic wrap and refrigerate for at least 30 minutes.
3. Line the tin and prepare the figs
Divide the pastry into two parts. Roll out one part in a rectangular 20 × 24 cm loose-bottomed tin. Clean and trim the figs, cut them into pieces and mix them with the fig jam.
4. Add the filling
Spoon the fig and jam mixture over the pastry base and spread it across the tin.
5. Add the pastry and pine nut topping
Mix the pine nuts into the remaining pastry. Grate this portion through the coarse holes of a grater, letting it fall directly over the filling.
6. Bake and cool
Bake in the lower part of the oven at 160 °C for approximately 30–35 minutes. Leave to cool and serve cold, dusted with a little icing sugar if desired.
Details worth noting
The base and topping come from the same pastry; only the topping portion is mixed with pine nuts. The method does not include baking the base separately.
The source specifies 160 °C but does not identify a conventional or fan oven setting. No undocumented setting or temperature conversion is added here. The minimum 30-minute refrigerator rest remains part of the method.
Recipe source
Ingredient quantities and method are based on Cucchiaio d’Argento’s Torta ai fichi e pinoli. Text adapted for Tutto Pasticceria Magazine without changing the recipe formula.
Cucchiaio d’Argento — Torta ai fichi e pinoli
AI-generated illustrative images, not photographs of a test bake.
