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Strawberry Fig Pistachio Tart


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Strawberry Fig Pistachio Tart


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Strawberry Fig Pistachio Tart


  • Prep Time : 15 min
  • Cook Time : 40 min
  • Ready Time : 55 min




  • all purpose flour, for rolling
  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup unsalted pistachios
  • 2 tablespoons sugar
  • 4 cups thinly sliced strawberries
  • 1 cup thinly sliced black mission figs
  • 1/4 cup blood orange marmalade, warmed


Preheat oven to 350 degrees. On a lightly floured work surface, roll out the puff pastry to a 12×16 inch rectangle. The pastry will be very thin, so carefully transfer to a parchment-lined rimmed baking sheet and trim to make a clean rectangle. Freeze until firm, 10 minutes. With a fork, prick the pastry all oven to prevent from rising. Top with a sheet of parchment paper and stack another baking sheet on top. Bake for 20-25 minutes, until golden brown.

In a food processor, combine ¼ cup pistachios and the sugar and process until finely ground. When the pastry is ready, sprinkle the pistachio mixture on top, leaving a 3/4 inch border. Bake until pastry is golden brown, 15 minutes. Roughly chop ¼ cup pistachio. Remove the sheet from the oven and arrange the strawberries and figs, overlapping slices. You can choose the pattern you want to make with the fruit. Brush the berries and border with the marmalade and sprinkle the chopped pistachios around the border. Serve at room temperature or warm.

If you are serving this tart for a Shabbos day meal, cook the puff pastry and pistachio-sugar mixture before Shabbos but don’t layer on the fruit and marmalade until ready to serve.

This recipe is adapted from the Strawberry Tart on MarthaStewart.com.

About Melinda Strauss


Melinda Strauss is the Director of Special Events for the Kosher Media Network. Melinda is a self-taught cook, food blogger, and mother of two young children from Woodmere, New York. She loves to be adventurous and daring in the kitchen and hopes to inspire her readers by adding fresh twists to simple recipes and bravely using unusual ingredients in an accessible way. You can visit Melinda on her blog Kitchen-Tested to see illustrated, step-by-step recipes and stories.




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