When I found this Greek dessert in my old notes I immediately thought of Dorian at Foodbuzz!
The fact I’m French does not mean I’m averse to other countries’ gastronomy. On the very contrary, as proven by my love for Japanese food! In any case, in these ages of fusion one might be considered slightly backward if not open to all gastronomies! LOL
Here is a recipe than can be enjoyed when figs are in season (very soon!)
Figs and Pistachio tarts!
INGREDIENTS: For 6 small tarts (tartelettes)
Flour: 250 g
Almond powder: 50 g
Sugar: 4 tablespoons
Egg yolk: 1
Butter: 160 g + a little for the molds
Salt: 1 pinch
Fresh figs: 12
Cinnamon: 1 teaspoon
Butter: 50 g
Unsalted pisachio out of teir shells: 250 g
Honey: 100 g
-Preparing the pastry:
Pour the flour and almond powder into a large bowl. Add the salt and sugar. Mix. dig a well in the middle and drop the egg yolk in. Mix with the tips of your fingers. Add the butter brokeninto small pieces and 1 or 2 tablespoons of iced water. Knead until you obtain an homogeneous paste. Let rest for 30 minutes.
-Spread the pastry. Cut out six discs (you may divide the pastry into 6 equal parts and spread them into circles individually). Butter the inside of 6 small tart molds. Place pastry inside molds. Put aside.
Pre-heat oven to 180 degrees Celsius.
Wash the figs and cut in slices. Put them inside the tarts. Add some pieces of butter on them. Sprinkle them with the cinnamon first and then with half of of the honey.
-Bake tarts inside oven for 20 minutes.
Cover them with the pistachio and cook for 5 minutes.
-Heat the remaining honey to liquefy it.
Pour honey over tarts.
Let cool completely.
For Greek wine lovers try a mellow wine called Mavrodaphne from Patras with it!