Recipe: Pistachio and Fig Tart

Place the pistachios and sugar in the bowl of a food processor and pulse until the nuts are ground into a coarse powder. Add the flour and salt and pulse to combine. Cut the butter into small cubes, add to the processor and pulse 7-8 times, a couple of seconds with each pulse. Add the egg and milk and pulse until everything is evenly combined. The mixture should look like wet sand, but hold together when pressed in the hand. Form the dough into a flat disc, wrap with plastic and let rest in the refrigerator for 30 minutes. Preheat the oven to 350 degrees.

On a lightly floured surface, roll the dough out into a circle roughly 11 inches in diameter. Line a 9-inch tart ring or springform pan with the dough, gently pressing the dough down into the crease of the pan. (Dough will not come entirely up the sides if using a springform pan — but it will look beautifully rustic.) If it rips, simply press the crust back together or patch the holes with excess dough.

Poke the bottom of the crust all over with a fork. Line the tart with aluminum foil and fill the foil with pie weights, dry beans or dry rice. Bake 15 minutes, remove the weighted foil, and bake 5 minutes longer, until the crust is golden brown and the bottom appears dry. Remove from the oven and let cool.

To make the filling, place the whipping cream in a chilled bowl. Using a zester, grate the zest of the lemon into the whipping cream; add the sugar. Using a hand-held mixer or stand mixer with the whisk attachment, whip the cream until it will hold a soft peak. Add the yogurt and gently whisk it into the whipped cream (you can keep using the electric mixer on low speed, or do it by hand).

Spread the fig jam on the bottom of the cooled tart shell. Dollop the whipped yogurt cream over the top of the jam and spread it into rustic swoops with the back of a spoon. Arrange the quartered figs, cut side up, over the top of the cream. Finish the tart with the chopped pistachios and a drizzle of honey. Makes 1 (9-inch) tart.