Tag Archives: sweet pastry recipe

Caramel Fig & Almond Tartlet Recipe

27 Sep

Caramel Fig & Almond Tartlet

Caramel Fig & Almond Tartlet Recipe

Serves 4 Vegetarian

  • 4 sweet pastry tartlet shells ( see recipe for lemon tarts or buy frozen pastry shells)
  • 150gr fresh figs chopped
  • 150 gr salted almonds chopped
  • 50gr chocolate chopped (white or dark)
  • 225gr caster sugar
  • 290ml water
  • 1tsp orange blossom water
  • 1/2 tsp almond extract
  • 60ml double cream
  1. Make the pastry cases following the lemon tarts recipe & cook for 5 mins more until golden(or bake tart shells according to instructions)
  2. Place the sugar & water in a heavy bottomed saucepan, heat over a low/med heat until the sugar dissolves.
  3. When the sugar has dissolved turn up the heat & boil until it turns a deep amber colour. This can take 10 mins or more.
  4. Do not stir it as it is boiling but swirl it.
  5. Once it has reached the right colour add the double cream & stir it until combined.
  6. Add the orange blossom water & almond extract.
  7. Tip in the figs & almonds, stir to coat well, switch off the heat & cool slightly
  8. When the mixture has cooled stir in the chopped chocolate & pile into the tart cases.
  9. Refrigerate if you can wait & serve with pralines & cream ice cream or yoghurt sorbet.


Tartlet & Ice Cream


Almond Tree

Figs on Tree

The Washer Up Picking Figs

Lovely Little Lemon Tarts

22 Sep


These are the best lemon tarts ever! The Washer Up is a bit of a pastry star & these are my favourite thing at the moment. Currently available at Santiago’s Restaurant Alhaurin where the Washer Up makes all the desserts & they are fabulous. 

Lemon Tarts Recipe 

Makes  8/10 individual or a 9 inch big tart  


For the Sweet Pastry (Pate Sablee) 

  • 200gr plain flour
  • 120gr butter cold
  • 60gr icing sugar
  • 2 egg yolks
  • egg white for brushing
  1. Put the butter, sugar & egg yolks into a food processor & work together quickly
  2. Then blend in the sifted flour & work into a paste
  3. A soon as it forms a ball wrap it in clingfilm & refrigerate it for at least an hour ( The longer the better it will be easier to work with )
  4. When the pastry is really well chilled cut it into 8 equal portions keep 1 portion out & put the rest back in the fridge.
  5. Get 2 big pieces of clingfilm & lay one on your work surface & dust liberally with icing sugar.
  6. Put the piece of pastry on the cling film, dust it with more icing sugar then top with the 2nd piece of clingfilm. Push it down into a flat round shape.
  7. Roll out the pastry (in between the 2 bits of clingfilm to stop it sticking to the rolling pin)to a size a bit bigger than the tart tins
  8. Peel off the cling film carefully & push the pastry into the tart tin(Push it in don’t stretch it)
  9. Trim off the edges & use the excess to fill any holes.
  10. Now put the tart in the fridge & take out the next piece of pastry. Continue until all the tarts are in the fridge.
  11. If you make a big tart you only have to do it once obviously(much less work!!)
  12. Preheat the oven to 190 degrees.
  13. Line the tarts with baking paper & fill with dry baking beans or uncooked rice.
  14. Cook in the middle of the oven for 6mins for individual tarts. 10 mins for the large tart.
  15. Remove the baking paper & beans, prick all over the pastry bases with a fork.
  16. Put them back in the oven for another 6 mins. 10 mins for the large until it is starting to dry.
  17. Brush with pastry bases with egg white & put back in the oven on the bottom shelf for 2 mins to harden slightly
  18. Take out & leave on a rack to cool slightly while you make the filling.
  19. Turn the oven down to 170 degrees

For the lemon filling 

  • 170gr caster sugar
  • 185ml double cream
  • 4 egg yolks
  • 125ml fresh squeezed lemon juice
  • 1 tbsp grated lemon zest
  1. Whisk the sugar, cream & egg yolks in a bowl to blend well.
  2. Mix in lemon juice & zest. Transfer to a jug.
  3. Put the tart cases on the bottom shelf of the oven & pull the shelf out slightly
  4. Pour the filling into the tart cases & carefully slide the shelf back in.
  5. Bake for 15 -18 mins until set round the edges & a slight wobble in the centre.(About 30 mins for a large tart)
  6. Leave to cool completely on a wire rack before taking out of the tart tins.
  7. Serve with vanilla ice cream
  8. If you want to brulee the top you can sprinkle it with brown sugar, shake off the excess, then blowtorch it or put it under a hot grill until browned.

It may seem like a lot of work but if you make one big tart it is a lot less work & totally gorgeous!! This sweet pastry recipe is a fantastic buttery shortbread type pastry which can be used for fresh strawberry custard tarts in the spring or apple custard tarts in the winter it really is lovely….

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