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Honeyed Fig Tarts
2021-08-13
https://www.metro.ca/userfiles/image/recipes/tartelettes-figues-miel-11699.jpg
PT20M
PT35M
PT55M
Preparing the filling:Soften the margarine in the microwave.In a food processer or stand mixer, beat the margarine, sugar, and honey together until they are smooth, and have started to lighten in colour to a pale white.Stop the machine, and add the egg yolk, orange blossom water, almond flour, and all purpose-flour. Mix on medium-low until completely combined and homogenous. Stop the mixer to scrape down the sides of the bowl after 30 seconds, and then mix for another 30 seconds.Set the mixture aside.Preparing the tart shells:Preheat the oven to 350f with a rack in the middle and an empty baking sheet on the rack.Unroll the phyllo, and cover with a clean and damp (but not wet) kitchen towel.Take one phyllo sheet from the stack and lay it in front.Gently brush it all over with the melted margarine. Try not to tear it, but do not worry if it tears a bit, just hold it in place as you continue to brush with margarine.Lay a second sheet of phyllo over the first one. Brush the new sheet with margarine.Repeat the layering and brushing until you have five sheets of phyllo stacked and brushed with margarine. Try not to press down too hard as you are layering, you want the sheets to stay as individual sheets.Using a pizza cutter, or a sharp knife, trim a half-inch off each edge, then divide the stack into six equal pieces by cutting it in half horizontally, and into thirds vertically.Left each phyllo square into the muffin tin, alternating cups so that each piece of dough has an empty cup next to it. Use your fingers to coax the phyllo into a cup shape, lifting and draping the sides so that the middle touches the bottom of the muffin pan cup.Scoop about 1 tbsp of the filling into each phyllo cup. Use the back of a spoon to level it out and get it into the folds of the phyllo. You want the cup to be filled almost to the rim of the pan, but not overflowingTrim the stem off your figs, and then slice into quarters, top to bottom. Put two fig quarters on top of the filling for each tart, skin side down.Put the muffin pan on the baking sheet in your preheated oven and leave it alone for 30 minutes.At 30 minutes, check your tarts. The phyllo should be dark golden, just turning brown on the edges, and the filling should have puffed significantly, and should also be golden.Remove from the oven and leave to cool on a cooling rack for 15 minutes.Use an offset spatula or butter knife to remove the tarts very gently from the pan (the phyllo is brittle and will shatter). If they seem stuck, just wiggle them gently.Serve with more fresh figs, or a drizzle of honey.Source: Metro
6
Metro
0
0
0
0
tart shells:
1 box of Irresistibles phyllo pastry, defrosted overnight in the fridge
113g unsalted Margarine (or butter), melted
for the filling:
120 unsalted margarine (or butter)
80g honey
40g granulated sugar
1 egg yolk
2 tablespoons (30 ml) orange blossom water
120g almond flour
30g all-purpose flour
3 fresh figs
Honeyed Fig Tarts
6
Desserts
0:20
Preparation
0:35
COOKING
0:55
TOTAL TIME
Ingredients
-
tart shells:
-
1
box of Irresistibles phyllo pastry, defrosted overnight in the fridge
-
113g unsalted Margarine (or butter), melted
-
for the filling:
-
120 unsalted margarine (or butter)
-
80g honey
-
40g granulated sugar
-
1
egg yolk
-
2 tablespoons
(30 ml)orange blossom water
-
120g almond flour
-
30g all-purpose flour
-
3
fresh figs
Preparation
Preparing the filling:
Soften the margarine in the microwave.
In a food processer or stand mixer, beat the margarine, sugar, and honey together until they are smooth, and have started to lighten in colour to a pale white.
Stop the machine, and add the egg yolk, orange blossom water, almond flour, and all purpose-flour. Mix on medium-low until completely combined and homogenous. Stop the mixer to scrape down the sides of the bowl after 30 seconds, and then mix for another 30 seconds.
Set the mixture aside.
Preparing the tart shells:
Preheat the oven to 350f with a rack in the middle and an empty baking sheet on the rack.
Unroll the phyllo, and cover with a clean and damp (but not wet) kitchen towel.
Take one phyllo sheet from the stack and lay it in front.
Gently brush it all over with the melted margarine. Try not to tear it, but do not worry if it tears a bit, just hold it in place as you continue to brush with margarine.
Lay a second sheet of phyllo over the first one. Brush the new sheet with margarine.
Repeat the layering and brushing until you have five sheets of phyllo stacked and brushed with margarine. Try not to press down too hard as you are layering, you want the sheets to stay as individual sheets.
Using a pizza cutter, or a sharp knife, trim a half-inch off each edge, then divide the stack into six equal pieces by cutting it in half horizontally, and into thirds vertically.
Left each phyllo square into the muffin tin, alternating cups so that each piece of dough has an empty cup next to it. Use your fingers to coax the phyllo into a cup shape, lifting and draping the sides so that the middle touches the bottom of the muffin pan cup.
Scoop about 1 tbsp of the filling into each phyllo cup. Use the back of a spoon to level it out and get it into the folds of the phyllo. You want the cup to be filled almost to the rim of the pan, but not overflowing
Trim the stem off your figs, and then slice into quarters, top to bottom. Put two fig quarters on top of the filling for each tart, skin side down.
Put the muffin pan on the baking sheet in your preheated oven and leave it alone for 30 minutes.
At 30 minutes, check your tarts. The phyllo should be dark golden, just turning brown on the edges, and the filling should have puffed significantly, and should also be golden.
Remove from the oven and leave to cool on a cooling rack for 15 minutes.
Use an offset spatula or butter knife to remove the tarts very gently from the pan (the phyllo is brittle and will shatter). If they seem stuck, just wiggle them gently.
Serve with more fresh figs, or a drizzle of honey.
Source: Metro
Source :
Metro
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