Thursday, 24 April 2014

Fig tarts with pista crumble


24th of the month and it is time for our 'Sweet day' celebration. 
For those who do not know, every 24th I share a sweet creation to celebrate the birth of the little angel in our lives, our munchkin, our daughter Vaanya.
Next month Vaanya will turn 3 years old and we will have a grand family get together in Allahabad.
I love baking with fruits and look forward to seasonal ones to experiment. Having not much opportunity to find figs here in Kolkata, once I did I jumped onto trying 2-3 recipes with it which have been in the folder since months. 
This recipe was first viewed on Masterchef Australia where Gary Mehigan took a masterclass. The combination of pista with fresh figs intrigued me a lot and I was happy to finally out my hands on it. 
As usual I have reduced the recipe to suit our small family. I have modified the procedure to my ease and have used my tried and tested tart shell recipe. 


Recipe from : Adapted from Masterchef Australia

Ingredients : I reduced the recipe to get two 3" tarts 

Shortcrust pastry for tart shells:
  • 1/4 cup all purpose flour
  • 2 tbsp cold butter
  • 1 tbsp powdered sugar
  • cold water for kneading
Pista Crumble :  
  • 5-6 blanched, peeled and finely chopped pista
  • 1 tbsp sugar
  • 1 tbsp all purpose flour
  • 1/2 tbsp chilled butter
Frangipane filling :
  • 2 tbsp unsalted butter, room temperature
  • 2 tbsp sugar
  • 1 small egg
  • 1/4 tsp zest of a lemon
  • 1/4 cup all purpose flour
  • 15 blanched and peeled almonds
  • 20 blanched and peeled pistachios
  • 2 tbsp honey
Garnish : 
  • 1 fig, slices/wedges
  • chopped pista
 

 Procedure

Shortcrust pastry :
Take flour and butter in a bowl and rub the butter cubes with the flour till the mixture resembles breadcrumbs (in texture).
Now add cold water 1 tbsp at a time and knead to get a smooth dough. Do not over knead.
Wrap this dough in a plastic sheet and refrigerate for half an hour.
Take out the dough and roll it with a rolling pin on a floured surface. Roll it roughly to the size of the chosen tart tin with 1/8" thickness.
Gently press the dough down so that it lines the bottom and sides of the tart tin. Trim excess dough.
Line all the tart tins the same way. Make holes on the sides and bottom with a fork and refrigerate for another half an hour.
Preheat the oven to 180 degree Celsius. Bake the tarts for 15-20 mins or till they get a light brown colour.
Take them out and let them cool.
For a detailed step by step illustration refer here

Pista Crumble : 
Take a bowl and mix pista, sugar and flour. Rub butter into this mixture. Leave small lumps of butter in it. Keep aside.

Frangipane Filling :
Grind almonds and pistachios with honey till you get a fine paste. 
Preheat oven to 160 degree Celsius. 
Whisk butter and sugar in a bowl till creamy. 
Add egg, lemon zest, flour and almond-pista paste. Mix well. 
Spoon the mixture in the prepared tart shells till 3/4 full. 
Sprinkle the pista crumble on it.
Press in the fig slices/wedges. 
Bake for 20-25 minutes or till the top browns a little. 
Allow to cool.
Sprinkle chopped pista on top and serve.


Happy Fig tart enjoying
Amrita

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