Fig, Frangipane and Baklava Tarts
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Fig, Frangipane and Baklava Tarts

Sometimes there is joy in cracking something the first time. Other times there is joy in cracking something after many tried and failed attempts – often these wins feel sweeter.

This recipe was not an instant success and saw dozens of alterations before getting to a dessert which I’m quite proud of. What started as an indecisive craving for three of my favourite sweet treats – frangipane tart, baklava and sticky roasted figs, became this – a mighty amalgamation of flavour, texture and good looks.

Vital stats: Buttery hazelnut pastry / layer of baklava filling / layer of almond and pistachio frangipane / roasted fig

This is a recipe for a chilled Sunday when the only decisions you have to make are what album/ podcast you’re going to put on to accompany your day full day of baking.

Equipment and preparation: 6 x 10 cm (4 inch) loose-bottomed fluted tart tins, a 5inch round cutter.

Fig, Frangipane and Baklava Tarts

Fig, Frangipane and Baklava Tarts

5 from 2 votes
Course: DessertDifficulty: Medium/ Tricky
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

A mighty amalgamation of flavour, texture and good looks. This recipe requires time and patience but the end product is special.

Ingredients

  • Hazelnut Pastry
  • 280 g plain flour

  • 100 g hazelnuts

  • 200 g cold butter, grated

  • Baklava Filling
  • 300 g mixed nuts such as walnuts, pistachios & hazelnuts

  • 80 ml water

  • 85 ml honey

  • 1/2 tsp cardamom

  • Frangipane
  • 100 g butter, at room temperature

  • 100 g caster sugar

  • 2 large eggs, lightly beaten

  • 1 tbsp pistachio paste

  • 100 g ground almonds

  • 1 tsp almond essence

Directions

  • For the pastry, place the hazelnuts in a food processor and pulse until finely chopped. Take care not to grind for too long or you will release oils and begin to make a paste. Add the flour and butter then pulse again until you get a crumbly, fine mixture. Add the sugar and pulse briefly to combine. Add the egg yolk and 2-3 tbsp of cold water, then pulse to a firm dough.
  • Wrap the dough in clingfilm then chill for at least 15 minutes in the fridge.
  • Lightly butter 6x10cm (4 inch) loose-bottomed fluted tart tins. Roll out the pastry thinly on a surface lightly dusted with flour then cut 5×5 inch rounds using a round cutter. If you don’t have a cutter then arrange 5 tart tins on top of the pastry, cut out the pastry a little above the top of the tins. Reroll the trimmings and the final tart case. Prick the bases with a fork and chill for 15 minutes.
  • Preheat the oven to 190°C. Line the tart cases with pieces of nonstick baking paper and fill with baking beans or dried pasta shapes.
  • Bake for 10 minutes, carefully remove the paper and baking beans, then cook the empty tarts for 5-6 minutes until just beginning to brown around the edges. Turn the oven down to 180°C.
  • Baklava Filling
  • In a food processor, pulse together the nuts until coarsely chopped then transfer to a medium bowl.
  • Stir together the chopped nuts, melted butter honey, ground cardamom and salt until evenly combined.
  • Divide the nut mixture evenly between the tart cases and bake for 5 minutes. Don’t over-bake as the will be going back into the oven at a later stage. Remove from oven and move onto making the frangipane.
  • Frangipane
  • To make the filling, beat the butter and sugar together until light and fluffy. Gradually beat in the eggs and pistachio paste stir in the ground almonds.
  • Divide between the precooked cases, spread evenly over the nut mixture then bake at 180°C for 20-25 minutes until golden.

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