These decadent puds will look oh-so impressive…
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A French classic that will convince you figs and filo are a perfect match. Served with clotted cream for a British twist.
Nutrition Facts
James Martin’s filo croustades of figs, almonds and clotted cream
Amount Per Serving
Calories 906
Calories from Fat 621
% Daily Value*
Fat 69g106%
Saturated Fat 37g231%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 147mg49%
Sodium 337mg15%
Potassium 347mg10%
Carbohydrates 66g22%
Fiber 5g21%
Sugar 39g43%
Protein 9g18%
Vitamin A 831IU17%
Vitamin C 1mg1%
Calcium 114mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
James Martin’s filo croustades of figs, almonds and clotted cream
Filo and figs are a perfect match.
Servings: 4 people
Calories: 906kcal
Equipment
- Frying pan
- four 10cm tart tins
Ingredients
- Plain flour for dusting
- 8 sheets of filo pastry
- 80 g butter melted, plus extra for greasing
- 80 g caster sugar
- 75 g flaked almonds toasted
- 4 tbsp clotted cream
- 4 ripe figs stems trimmed and crossed to press open
- 2 tbsp honey
To serve
- 200 g clotted cream
Method
- Preheat the oven to 170°C (150°C fan)/325°F/gas 3 and grease four 10 centimetre tart tins, one and a half centimetres deep.
- On a lightly floured surface, cut out 12×12 centimetre squares from the filo pastry. From the remaining pastry, cut out eight discs, using a five centimetre round cutter.
- Brush one filo disc with melted butter on one side and place it butter-side down into a tart tin. Lightly brush three of the filo squares on both sides with melted butter, then cut them in half into triangles. Arrange the triangles evenly on the disc like petals, then seal them with another filo disc on top (this will ensure light, flaky and crisp croustades). Repeat to assemble the remaining three tart shells.
- Bake the tarts for eight to 10 minutes until crisp and golden, then carefully place them on a wire rack to cool. Remove from the tins once cool.
- Put the sugar in a non-stick frying pan over a medium heat; do not stir but carefully swirl in the pan until the sugar is brown and caramelised. This should take about three to four minutes. Toss in the almonds to coat them.
- Place a dollop of clotted cream into each filo shell, add a fig, top with a scattering of caramelised almonds and drizzle with honey. Serve topped with a dollop of clotted cream.
Nutrition
Calories: 906kcal | Carbohydrates: 66g | Protein: 9g | Fat: 69g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 337mg | Potassium: 347mg | Fiber: 5g | Sugar: 39g | Vitamin A: 831IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 2mg
BUTTER: Comforting, Delicious, Versatile, Over 130 Recipes Celebrating Butter by James Martin, published by Quadrille. Photography John Carey.
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