Fig Baklava Tarts

 

Fig Baklava Tart

We have a bumper crop of fresh white figs.  They shine in this recipe.

  • 1/2 cup water
  • 1/3 cup honey
  • 1 strip lemon peel
  • 1 Cinnamon stick
  • 6 fresh figs (quartered lengthwise (about 5 ounces))
  • 3/4 cup finely chopped walnuts
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves (optional)
  • 1/4 cup olive oil
  • 1 tablespoon unsalted butter (melted)
  • 6 sheets phyllo dough
  • 1 tbsp lemon juice
  1. Combine the water, honey, lemon peel, lemon juice and cinnamon stick in a medium saucepan over medium-high heat. Once the mixture begins bubbling, reduce the heat to medium-low and add the figs. Cook for 4 to 5 minutes, until they are until tender but still retain their shape. Use a slotted spoon to transfer the figs to a bowl.
  2. Remove the cinnamon stick and lemon peel from the saucepan and discard. Increase the heat to medium-high; cook the remaining liquid for about 2 minutes, or until it has reduced to a syrupy 1/2 cup. Let cool.
  3. Preheat the oven to 350 degrees.
  4. Combine the walnuts, brown sugar, cinnamon and cloves, if using, in a small bowl. Combine the oil and melted butter in a separate bowl.
  5. Set the stack of phyllo dough on a clean work surface and cover with damp paper towels, keeping the stack covered as much as possible as you work. Transfer one sheet of the phyllo to a large cutting board, and brush the top with the oil-butter mixture. Lay another sheet directly on top of that one and brush it with the oil mixture. Repeat with the remaining sheets of phyllo.
  6. Use a sharp knife to cut the phyllo stack into 6 4″ squares. Press one stack of the squares into each well of 2 6-well muffin pans.  Fill each cup with equal amounts of the walnut mixture, then bake (middle rack) for 13 to 15 minutes, until the phyllo is crisped and golden.
  7. While the phyllo is still hot, drizzle the cooled syrup into each of the phyllo-walnut cups (in the muffin pan). Top each with 2 pieces of fig; cool to room temperature before serving.

Modified from Ellie Krieger recipe, published in Washington Post , 8/9/2017

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