Oh my goodness as you open the pages of ‘Sweet’ by Yotam Ottolenghi & Helen Goh your breath is taken away by stunning photography of delicious sweet treats. The array of colours and flavours is a party waiting to happen.
To begin my journey of baking through the book I was taken in by the beautiful picture of fig and pistachio frangipane tartlets - the intensity of the deep fig colour and the gorgeous contrast between their flesh and the vivid green of pistachios won me over.
My love of frangipane comes from the little jam tart shaped raspberry jam & almond tarts my Nanny would bake when I was young. So I thought this would be a slightly more refined version .
The sweet shortcrust pastry comes together quickly and is very forgiving. I have to admit at this point that I am not so gifted when it comes to making pastry - I think my hands are too warm! So such a simple pastry that just needs time in the fridge to hold it shape was an excellent starting point.
The frangipane is quick and easy to make and once you have placed slices of ripe succulent figs on top of your tartlets you are ready to pop them in the oven and wait. And you won’t be disappointed - let them cool and dress them with pistachio crumb and they are ready to enjoy. You could serve with whipped cream to add to the decadence but we went simple and served them with a cup of afternoon tea. The combination of crumbly sweet pasty, sweet frangipani and fig was superb.
Would I make these again ? Definitely, I would be tempted to create them with raspberries as this would be a winning combination for me, but maybe cherries too. The joy of baking is once you have indulged in a recipe you can then adapt and experiment to create your own version. In my next blog I will show you where this beautiful tartlet took me next.