Middle Eastern · Dessert
Fig and Walnut Pastry Pies
A Middle Eastern-leaning sweet pie built on a buttery shortcrust shell filled with cardamom-and-orange-scented stewed figs and toasted walnuts, finished with a honey glaze straight from the oven.
$2
25 minsPrep
24 minsCook
79 minsTotal
MediumLevel
Nutrition per serving
463Calories
6.9gProtein
26.4gFat
53.8gCarbs
27.4gSugar
3.5gFiber
314mgSodium
53mgChol
10.2gSat Fat
238mgPotassium
47mgCalcium
2.3mgIron
0.1mcgVitamin B12
2.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into the sifted flour, sugar and salt until the mixture resembles coarse breadcrumbs, then bind with iced water into a dough.
2
Shape the dough into a disc, wrap and chill for 30 minutes to relax the gluten and firm the butter.
3
Meanwhile, simmer chopped fresh figs with 28g honey, ground cardamom and orange zest in a small pan for 5-6 minutes until jammy, then fold in the toasted chopped walnuts and cool slightly.
4
Divide the chilled dough in two and roll each piece out on a floured surface to fit two 8cm individual tart tins, pressing into the base and sides and trimming the edges.
5
Spoon the fig and walnut filling evenly into the two pastry shells.
6
Brush the exposed pastry edges with beaten egg and bake at 190C for 22-25 minutes until the crust is golden and crisp.
7
Cool the pies on a wire rack for 10 minutes, then brush the warm filling with the extra warmed honey before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g sifted all purpose flour
- 1.2 oz35g cold, cubed butter
- 0.3 oz8g sugar white
- 0 oz1g salt
- 0.5 oz15g iced water
- 3 oz85g chopped fig fresh
- 1.2 oz35g toasted, chopped walnut
- 1 oz28g honey
- 0 oz1g ground cardamom
- 0.2 oz6g zested orange
- 1/61/6 eggs, beaten, for egg wash (8g)
- 0.4 oz10g warmed, for brushing honey
