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.