SWEET FIG & FILLO TART
Here's a dessert that is such a pleazer! The figs add a unique taste and goes great with the crunch from the fillo dough. Whether it's a formal dinner or just because, this flaky, crispy and creamy almond batter dessert is one that will be requested over time. You can always substitute the figs with fresh Granny Smith Apples or try this recipe with Fresh Berries that are in season. Either variation, this comes out delicious with a light sweet flavor. Hope you enjoy it as much I do!
Thanks!
SWEET FIG & FILLO TART
Serves 6-8
INGREDIENTS:
10 Sheets Fillo Dough, Thawed
12 tbsp Melted, Unsalted Butter
10 Fresh Figs cut in quarters
¾ Cup Unbleached All Purpose Flour
2 Cups Raw, Finely Chopped Almonds
6 tbsp Sugar
4 Eggs, Whisked
2 Cups Almond or Whole Milk
1 tbsp Vanilla Extract
Zest of 1 Orange
2 tbsp Powdered Sugar for Garnish
DIRECTIONS:
1. Preheat oven to 375°F.
With melted butter in a bowl close to you, lay out the thawed fillo dough on a flat, dry surface. (Keep in mind that you ought to work quickly when using fillo dough but since there is melted butter close by, this recipe is more forgiving than most). Brush your pie trays with butter, making sure to get every area saturated. Take 5 sheets of fillo dough and place them over pie tray. There will be excess but that's ok, you'll cut them off and use them later. Now, gently brush each layer of fillo dough with butter, yup, even more butter! Take kitchen scissors and trim around the edge of your pie tray, leaving about an inch of a lip of fillo dough hanging out of your pie tray. Put the excess fillo dough inside your pie tray, this will add more doughy filling and you're not wasting either! Once the dough is buttered and the edges are trimmed off, use a fork and gently prick the fillo dough throughout. This allows the fillo dough to breathe and cook more evenly, making it crunchy and crispy-YUM!
2. Now it's time to prepare the almond filling. Make sure you use RAW and UNSALTED and UNCOOKED almonds. Place two cups in your food processor and process at high speed for about 3-5 minutes or until you get a fine and grainy texture of almonds. Place this into a large mixing bowl and add your flour, sugar, milk, eggs, and vanilla extract, whisking everything together until well incorporated. Do this for about 3-5 minutes Add the zest from the orange and mix again. Now you have all your ingredients ready. Let's get the figs!
3. Cut each fig into quarters. (Try to stop yourself from eating too many of these oozing-with-sweetness-and-nectar fruits, I had to!) Start placing each slice of the figs along the outer edge of your pie tray and work your way inwards. Keep the pointy tips of the figs sticking out. Try to keep a consistent design throughout. It looks pretty when you're bringing this dessert our to your friends and family.
4. Pour the liquid mixture right over the figs in the pie tray. Remember to pour half amounts in each pie tray. Gently tap the sides to get the liquid spread out evenly. Place in preheated oven for about 1 hour or until the fillo dough is golden brown and the center is set.
5. Once the fillo tarts are baked and the edges are crispy and golden brown, let them cool for 30 minutes before serving. Once cooled, dust with the powdered sugar, serve with fresh whipped cream or yogurt and enjoy!