FIG & FRANGIPANE CROUSTADES | Living North

FIG & FRANGIPANE CROUSTADES

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image of croustades
Serves: 
6

8 large sheets filo [phyllo] pastry,

each sheet measuring roughly

30 × 38cm / 12 × 15in

60g / 2¼oz unsalted butter, melted

6 ripe purple figs

caster [superfine] sugar, for sprinkling

cream of your choice, to serve

 

FOR THE FRANGIPANE

40g / 1½oz caster [superfine] sugar

20g / ¾oz ground almonds

½ tsp cornflour [cornstarch]

40g / 1½oz unsalted butter, softened

 

FOR THE SYRUP

150ml / 5fl oz freshly boiled water

1 lapsang souchong teabag

50g / 1¾oz caster [superfine] sugar

1 Tbsp cocoa powder

 

This elegant dessert is based on a recipe in Tamasin Day-Lewis’s excellent cookbook The Art of the Tart

Preheat the oven to 190°C / 375°F / Gas mark 5 and line a baking sheet with baking paper. First, make the frangipane. Mix all the ingredients together in a bowl to make a paste and set aside. Lightly brush the filo sheets with the melted butter, stacking them on top of each other as you go. Cut out 6 × 10-cm / 4-in circles from the stack using a small bowl as a guide. Transfer to the prepared baking sheet, buttered-side up. Place about 1 tablespoon of frangipane on each filo circle and spread out, making sure to leave a 1-cm / ⅜-in border. Thinly slice the figs and arrange, overlapping slightly, on the frangipane, then sprinkle with sugar. Bake for 15–20 minutes until the filo is golden, the bottom crisp and the figs tender. Meanwhile, make the syrup. Pour the freshly boiled water into a cup, add the teabag and infuse for 2 minutes. Remove and reserve the teabag, then pour the tea into a small pan. Add the sugar and simmer until dissolved, then whisk in the cocoa. Simmer for 7–8 minutes until reduced and thickened to a thin syrup. Have a taste, and if it’s lacking lapsang souchong flavour, remove the pan from the heat, pop the teabag in and infuse some more. Serve the croustades hot with the syrup poure.

 

Cocoa by Sue Quinn (Quadrille £25) Photography ©Yuki Sugiura

Published in: October 2019

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