Best 2 Pistachio Fig Tartlets Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Get ready to embark on a culinary journey filled with luscious flavors and beautiful presentation as we explore a delightful collection of pistachio fig tartlet recipes. These elegant individual tarts are not only a treat for the taste buds but also a feast for the eyes. With a crisp and buttery crust, a layer of creamy pistachio filling, and a topping of fresh figs, these tartlets are sure to impress your friends and family. Whether you're hosting a special occasion or simply want to satisfy your sweet craving, our selection of recipes will guide you in creating the perfect pistachio fig tartlets.

Let's cook with our recipes!

FRUIT TARTLETS IN PISTACHIO PHYLLO SHELLS



Fruit Tartlets in Pistachio Phyllo Shells image

Categories     Berry     Fruit     Nut     Dessert     Bake     Quick & Easy     Pistachio     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 tartlets

Number Of Ingredients 10

2 tablespoons unsalted butter
3 tablespoons shelled pistachios
3 phyllo sheets, thawed if frozen
1 1/2 tablespoons packed light brown sugar, or to taste
1/2 small peach
1 cup assorted berries
2 tablespoons honey
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla
1/4 cup sour cream

Steps:

  • Preheat oven to 375°F and butter four 1/2-cup muffin cups.
  • Melt 2 tablespoons butter and cool. In a shallow baking pan toast pistachios in middle of oven, shaking pan occasionally, until golden, about 10 minutes. Cool nuts and finely chop.
  • On a work surface stack phyllo sheets and cut out four 6-inch squares (for a total of 12 single-sheet squares), discarding scraps. Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel. Line each buttered muffin cup with 1 phyllo square, pressing into bottom (don't worry if pastry rips). Fold in pastry overhang and brush inside and edges with some melted butter. In a small bowl stir together 1 tablespoon nuts and 1 tablespoon brown sugar. Sprinkle bottom of each pastry shell with ‚ teaspoon mixture. Make 2 more layers of phyllo, butter, nuts, and sugar in same manner. Bake shells in middle of oven until golden brown, about 10 minutes. Carefully lift shells out of pan and transfer to a rack to cool slightly.
  • While shells are baking, cut peach into 1/2-inch-thick wedges and halve wedges crosswise. In a bowl toss peach and berries with honey, lemon juice, and vanilla and let stand at room temperature, stirring occasionally, at least 15 minutes.
  • In a small bowl stir together sour cream and remaining brown sugar to taste. Just before serving, divide sour-cream mixture among shells and with a slotted spoon fill shells with fruit.
  • Drizzle fruit and serving plates with some of remaining fruit juices in bowl. Sprinkle remaining nuts over tartlets.

FIG TARTLETS



Fig tartlets image

Take just five ingredients and you've got a dessert with real wow factor- you can prepare the pastry and fruit ahead too

Provided by Mary Cadogan

Categories     Dessert

Time 40m

Yield Makes 6

Number Of Ingredients 6

375g pack all-butter puff pastry , thawed if frozen
6 fresh figs
25g butter , melted
2 tbsp icing sugar , plus extra for dusting
2 tbsp raspberry or bramble jelly
pistachio ice cream (see 'goes well with...' below), or crème fraîche , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line a large baking sheet with baking parchment. Divide the pastry into 6 pieces. Roll out each piece to the thickness of a £1 coin and cut into a 11-12cm round, using a cutter or saucer as a guide. Place on the baking sheet and mark 1cm in from the edge, taking care not to cut right through the pastry. Fork over the pastry inside the marked line.
  • Slice each fig and arrange, overlapping, inside the marked line of the tartlets. Brush with the butter and sprinkle with icing sugar. Can now be chilled for up to 5 hrs. Bake for 18-20 mins until the pastry is crisp and golden on the edges.
  • Warm the jelly in a small pan, brush over the tartlets, then dust with more icing sugar. Serve warm from the oven or at room temperature, with Pistachio ice cream (see 'Goes well with...') or crème fraîche.

Nutrition Facts : Calories 318 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

Tips:

  • Use ripe, fresh figs for the best flavor.
  • To make the pistachio filling, use a food processor to grind the pistachios until they are finely chopped.
  • If you don't have a food processor, you can use a rolling pin to crush the pistachios.
  • Be sure to toast the pistachios before using them in the filling. This will bring out their flavor.
  • To make the tartlets, use a cookie cutter to cut out circles of puff pastry.
  • Be sure to prick the bottom of the tartlets with a fork before baking them. This will help to prevent them from puffing up too much.
  • Bake the tartlets until they are golden brown and the filling is set.
  • Let the tartlets cool completely before serving.

Conclusion:

Pistachio fig tartlets are a delicious and easy-to-make dessert. They are perfect for a special occasion or a simple afternoon treat. With their creamy pistachio filling, sweet figs, and buttery puff pastry, these tartlets are sure to please everyone.

Related Topics