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This recipe makes me think of the island of Aegina where pistachio trees rule the terrain. A perfect pair with the perfect fig.

Makes 1 tart


Single crust for 9-inch pie

12 large figs, de-stemmed and washed, skins on, quartered

3/4 cup evaporated sugar cane juice

3/4 cup water

3 tablespoons butter

4 ounces pistachio nuts, shelled

1 to 2 tablespoons Greek honey

Greek yogurt for topping

Prepare crust and chill in refrigerator at least 1 hour. When chilled, roll out into an 11-inch circle, stab it with a fork in several places and place on a cookie sheet or cutting board between two sheets of parchment paper. Refrigerate while you prepare the filling.

Preheat oven to 375 degrees F.

In a large cast iron skillet, place sugar and water and heat on low until sugar dissolves. Once sugar has dissolved, raise the heat to medium-high and bring sugar water to a boil and cook without stirring until the syrup is thick and has become golden-caramel in color (235 degrees F).

Reduce the heat and add the figs, stirring so they are evenly coated. Cook until the figs are tender and release juices but still hold their shape. Remove them with a slotted spoon and set aside in a small bowl.

Boil the caramelized juices until they are thick and syrupy, 3 to 5 minutes more. Remove the pan from the heat and stir in the butter until it melts. Scatter the pistachios over the pan and return the figs to it, cut side down.

Put the frying pan back on the heat until the juices bubble. Put the circle of pie crust on top of the filling and tuck it firmly into the edges of the frying pan to form a crust.

Transfer the pan to the oven and bake for about 25 to 30 minutes until the pastry is golden brown. Once the tart has settled for a minute, put on your oven mitts and flip the tart onto a plate. Drizzle the tart with honey and extra pistachios and top with a dollop of Greek yogurt.

Source: The National Herald
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