dessert, Master Chef India, Persian, Recipes, Tarts & Pies

Pistachio Fig tart

 

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. 

Nuts, butter, Sugar and egg

 

 

 

 

 

 

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. 

https://www.theguardian.com/lifeandstyle/series/yotam-ottolenghi-recipes

 

Fig Tart
Serves 12
A decadent tart with nutty pistachios and sweet figs. Parts can be made ahead and put together on the day off.
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523 calories
50 g
105 g
33 g
8 g
16 g
116 g
341 g
20 g
1 g
15 g
Nutrition Facts
Serving Size
116g
Servings
12
Amount Per Serving
Calories 523
Calories from Fat 292
% Daily Value *
Total Fat 33g
51%
Saturated Fat 16g
81%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Cholesterol 105mg
35%
Sodium 341mg
14%
Total Carbohydrates 50g
17%
Dietary Fiber 3g
11%
Sugars 20g
Protein 8g
Vitamin A
15%
Vitamin C
2%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For the sweet shortcrust pastry
  2. 300g plain flour, plus extra for dusting
  3. 90g icing sugar
  4. ¼ tsp salt
  5. 200g unsalted butter, fridge-cold, cut into cubes, plus some melted, for brushing
  6. 1 tsp Finely grated zest
  7. 1 large egg yolk
  8. 20ml water
  9. For the pistachio frangipane cream
  10. 90g shelled pistachios, plus extra, blitzed, to finish (optional)
  11. 35g ground almonds
  12. 35g plain flour
  13. ⅛ tsp salt
  14. 125g unsalted butter, at room temperature
  15. 125g caster sugar
  16. Finely grated zest of 1 lemon (1 tsp)
  17. 2 large eggs, lightly beaten
  18. 1 tbsp Orange blossom water
  19. 3 large ripe figs, quartered
Instructions
  1. Pastry
  2. Mix flour, butter & sugar in a food processor by pulsing a few times.
  3. Add salt and lemon zest and pulse a few more times. It would look like breadcrumbs
  4. Whisk egg yolk and water.
  5. Add to the flour mixture and pulse till it kind of comes together
  6. Take the mixture on a board and knead till its a soft ball
  7. Flatten into a dish, wrap in a plastic wrap and refrigerate it for at least 1 hour
  8. Rolling and baking the shell
  9. Heat the oven at 350 F. Spray or butter a muffin pan
  10. 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
  11. Refrigerate for about 30 mins
  12. Take them out and line with paper liners. Fill with beans and blind bake them for about 25 -30 mins
  13. Bake till the edges are golden
  14. Remove from the oven, remove the liner and beans and let it cool
  15. Pistachio Cream
  16. Put the butter, sugar and lemon zest in the bowl of an electric mixer
  17. Cream on a medium speed for a minute or two, until light but not too fluffy
  18. While the mixer is running, add the beaten eggs.
  19. Add the nut/flour mix, beat on a low speed until combined, then add the orange blossom water
  20. Increase the over temperature to 390 F
  21. Fill the pre baked tarts with the pistachio cream till 2/3rd of the tart shell
  22. 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.
  23. Bake for about 20 minutes, until the frangipane starts to brown at the edges but the middle is still slightly soft.
  24. Leave to cool in the pan for 10 minutes.
  25. Gently take them out of the muffin pan
  26. Serve with chopped pistachios
Adapted from Sweets
beta
calories
523
fat
33g
protein
8g
carbs
50g
more
Adapted from Sweets
Anagha Godbole http://www.anaghagodbole.com/

 

 

 

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