Toffeed fig tart

Toffeed fig tart

By
From
Arabesque
Photographer
William Meppem

A simple filo-layered pasty base cooked crispy golden and drenched in syrup. Serve with a jug of delicate ginger cream, or if you prefer, a blob of crème fraîche.

Ingredients

Quantity Ingredient
10 sheets filo pastry
200g butter, melted
100g caster sugar, plus 2 tablespoons extra
100ml water
splash rosewater, (optional)
12 fresh figs
1 tablespoon butter
100g hazelnuts, toasted, peeled and roughly crushed

Method

  1. Layer the sheets of filo pastry on the work surface, brushing each one with melted butter. Use a ramekin dish, or pastry cutter, about 8 cm diameter, and cut out 4 circles from the stack of pastry.
  2. Place the pastry circles on a baking tray lined with baking parchment and bake in a preheated 180°C oven for 10–12 minutes. Remove the tray from the oven and, while still hot, drizzle a little sugar syrup over each pastry circle.
  3. To make the syrup, place the sugar and water in a small pan and bring it to the boil, making sure the sugar is completely dissolved. Lower the heat and simmer for 5 minutes, then add a splash of rosewater if desired.
  4. Sprinkle the sugar into a frying pan and add the tablespoon of butter. Heat until the butter dissolves and the sugar caramelises. Cut each fig in half and place them cut side down in the caramel. Stir them gently in the caramel for a few moments, then remove them from the pan.
  5. To assemble, lay a circle of pastry on each plate and stack the figs, pointing outwards, in two layers of three halves. Sprinkle with hazelnuts, and serve immediately with ginger cream.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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