How to make fig and raspberry tart with pistachio frangipane and brioche crust: silky smooth and rich. Photo: Jonathan Wong
How to make fig and raspberry tart with a silky smooth crust
  • Using brioche dough for the crust gives the tart a smooth, light texture: the temperature of the butter is key when mixing the dough
  • It’s best to use fresh unsalted green pistachios for a bright colourful frangipane – the paste keeps for a week in the fridge, or a month in the freezer
26 Apr 2022 - 4:15AM