I'm so eager to share this formula today as it's one of those plans that was coasting in my psyche for a truly prolonged stretch of time before it worked out as intended. When it did, I pondered what took me such a long time. We're talking the kinds of baklava, in tart structure and any tart as well as a frangipane tart. So I'm taking you on a little world trek today.
So on the off chance that you haven't knew about or perhaps haven't attempted baklava, it is customarily a Middle Eastern sweet that is made of endless supply of super-slender fresh baked good (otherwise known as filo or phyllo) and nuts.
When prepared, it is doused with an exceptionally sweet sugar syrup and this sugar syrup is typically implanted with things like rosewater, nectar, orange bloom or lemon. Phew! It's truly stunning stuff.
- For the Sweet Shortcrust Pastry
- 1 1/2 cups (195g / 7oz) plain (AP) flour
- 1/3 cup icing (confectioners / powdered) sugar
- 1/2 teaspoon salt
- 113 g (1 stick / 1/2 cup) unsalted butter, chilled, cut into cubes
- 2 egg yolks, from large eggs
- For the nut filling
- 120 g (4oz) pistachios
- 120 g (4oz) hazelnuts
- 2 1/2 teaspoons cinnamon
- 1/4 cup (50g / 2 oz) caster (superfine) sugar
- For the orange syrup
- 1/2 cup water
- 1/2 cup honey
- 1/2 cup (100g / 3.5oz) white granulated sugar
- zest of one orange
- 2 tablespoons orange juice (notes)
- For the frangipane filling
- 1/2 cup (100g / 3.5oz) white granulated sugar
- 113 g 1/2 cup / 1 stick unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon plain (AP) flour (notes)
- 1 cup (90g / 3oz) almond meal (ground almonds)
Instructions
- For the tart shell.
- Add the flour, sugar and salt to the bowl of a food processor and pulse to mix well. Add the cold butter and blitz for about 20 seconds until it starts to look like breadcrumbs. Add the egg yolks and blitz for another 10 seconds or so until well distributed (notes if you have no food processor).
- Shape the dough into a ball, wrap in a piece of baking paper and sit in the fridge for 1/2 hour to chill.
- Preheat the oven to 180C / 350F / 160C fan forced. Line the base of a 20cm (8 inch) fluted tart tin with baking paper.
- Once chilled, roll out the pastry between 2 sheets of baking paper to about 3-4mm thick. Remove the top sheet of paper and use the bottom sheet to help you flip the pastry over into the prepared tin, then remove the paper. Gently press the dough into all the corners and make sure the top edges are even. Prick the base all over with a fork.
- Line the tart case with the same piece of baking paper and fill with baking beads (or rice). Bake for 15 minutes. Remove the baking paper with pie weights and return to the oven for another 10 minutes.
- For the nut filling
- Place the pistachios and hazelnuts into the bowl of a food processor and blitz until finely chopped. Alternatively, if you don't have a food processor, you can chop them by hand.
- Add the cinnamon and sugar and mix well. Set aside.
- For the orange honey syrup
- Heat all ingredients in a small saucepan over medium heat, stirring until the sugar has dissolved. Bring to a boil and boil for 8 minutes stirring every so often until thickened.
- Mix 1/3 cup of the syrup through the nut mixture, then spread the nut mixture over the pastry case base. Use slightly damp hands to press down on the nuts gently all over.
- For the frangipane filling
- Beat together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each. Add the vanilla extract and beat well. Gently fold through the flour and almond meal.
- Carefully spread the mixture over the top of the nut filling. Bake for 40-45 minutes, turning the tray half way through, until golden and springy on top.
Read more our recipe Roasted Tomato Sandwiches with Vegan Lemon Garlic Aioli #healthyfood #dietketo #breakfast #food
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