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
- 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.
- 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.
- Preheat the oven to 350 degrees.
- Combine the walnuts, brown sugar, cinnamon and cloves, if using, in a small bowl. Combine the oil and melted butter in a separate bowl.
- 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.
- 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.
- 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