I love figs. Fresh and dry, black or green, I love them all. My mom makes dried figs and cashew milkshake, I must tell you its to die for. Creamy milk with cashews is a rich and decadent base, dried figs add the perfect sweetness.
Figs have a very short season so I like to eat them and use them as much as possible when they are in season. Fig jam, crostini with roasted figs, Panna cotta with fig compote and so on. So when I saw this recipe, I knew I had found a yummy way of enjoying the figs.
I love many recipes from Ottolenghi so no surprise that I loved this one.
I love Persian flavors very much. Rose, Orange blossom and saffron are my favorites and try to use them in many recipes. In summers Phirni with orange blossom and litchi is a popular dessert amongst my friends. There is a bakery near where I live, and they serve some decadent Persian pastries, I visit them at least every other week.
Pistachios are also an integral part of the Persian cuisine. I love the pretty green color Pistachio lends to the dessert. I use them a lot, Pistachio Galette or a buttery short bread cookie or a apple pistachio tart.
This dish combines three of these flavors, Figs, pistachio and orange blossom. This looks very impressive. I always prep ahead and then it comes together very quickly on the day I want to serve.
You can play with any nuts you have on hand. I used Pistachio, Almonds and snuck in some cashews because I love them.
Buttery crisp tarts get filled with this nutty Pistachio Almond Frangipane cream. Sweet and ripe figs provide perfect contrast to the texture.
Bake it till the custard is set and you have an impressive looking and delicious dessert ready.
You can find this recipe and more in this article.
- For the sweet shortcrust pastry
- 300g plain flour, plus extra for dusting
- 90g icing sugar
- ¼ tsp salt
- 200g unsalted butter, fridge-cold, cut into cubes, plus some melted, for brushing
- 1 tsp Finely grated zest
- 1 large egg yolk
- 20ml water
- For the pistachio frangipane cream
- 90g shelled pistachios, plus extra, blitzed, to finish (optional)
- 35g ground almonds
- 35g plain flour
- ⅛ tsp salt
- 125g unsalted butter, at room temperature
- 125g caster sugar
- Finely grated zest of 1 lemon (1 tsp)
- 2 large eggs, lightly beaten
- 1 tbsp Orange blossom water
- 3 large ripe figs, quartered
- Mix flour, butter & sugar in a food processor by pulsing a few times.
- Add salt and lemon zest and pulse a few more times. It would look like breadcrumbs
- Whisk egg yolk and water.
- Add to the flour mixture and pulse till it kind of comes together
- Take the mixture on a board and knead till its a soft ball
- Flatten into a dish, wrap in a plastic wrap and refrigerate it for at least 1 hour
- Rolling and baking the shell
- Heat the oven at 350 F. Spray or butter a muffin pan
- Roll the dough 2-3 mm thick and cut circles of about 10 cm. Gently left the circles and lower them in the muffin pan
- Refrigerate for about 30 mins
- Take them out and line with paper liners. Fill with beans and blind bake them for about 25 -30 mins
- Bake till the edges are golden
- Remove from the oven, remove the liner and beans and let it cool
- Pistachio Cream
- Put the butter, sugar and lemon zest in the bowl of an electric mixer
- Cream on a medium speed for a minute or two, until light but not too fluffy
- While the mixer is running, add the beaten eggs.
- Add the nut/flour mix, beat on a low speed until combined, then add the orange blossom water
- Increase the over temperature to 390 F
- Fill the pre baked tarts with the pistachio cream till 2/3rd of the tart shell
- Place a quarter-fig cut side up in the middle of each tart, and press down gently, so it’s slightly embedded in the mixture.
- Bake for about 20 minutes, until the frangipane starts to brown at the edges but the middle is still slightly soft.
- Leave to cool in the pan for 10 minutes.
- Gently take them out of the muffin pan
- Serve with chopped pistachios