Fig Streusel Tartlets with Pistachios

We don't often get fresh figs here in Singapore, so it was quite a nice surprise to come across some whilst doing my weekly grocery shopping. I must say that they are quite expensive though but I could not resist getting a pack of four fesh figs. I had seen a number of fig recipes floating recently in blogsphere and it's probably because it's fig season. These ones that I bought come from Turkey. Just the thought of this country brings back fond memories of my trip there many, many years ago. It was around September and was fig season as well as the local road side vendors were displaying wooden racks of fresh, sweet figs. My first taste of figs was actually there, standing along a dusty country road-side.

I had some mini tartlet shells sitting in the freezer as a result of trying out a Confit Cherry Tomato Tart . This was ideal to try out some fig tartlets.



Fig Streusel Tartlets with Pistachios

For the pate brisee

For the filling:

60g all purpose flour
60g light brown sugar
60g very cold unsalted butter, cut into 1/4 inch pieces
2 tbsp thinly sliced crystallized orange peel (you can use 1 tbsp orange zest as substitute)
2 tbsp roughly chopped pistachio
12 fresh figs, quartered
3 tbsp orange blossom honey (or any other type of honey will do)

Prepare the filling and assemble:

In a large bowl, mix together the flour and sugar. Add the butter and ginger and quickly mix with your fingertips until you get pea sized pieces. Layer 3/4 of the streusel at the bottom of each tart shell. Divide and arrange the quartered figs evenly on top and top with the remaining streusel. Drizzle with the honey and bake an additional 20 minutes or until the streusel is baked and the figs are slightly roasted.