Little fig and blackberry pies
By Birgitta
Here is the softest pastry for the juiciest of fruit pies. Don't be tempted to roll it too thinly. Cut the pastry into four then pat each out lightly, pushing it into the corners of the baking tins. Spoon in the filling, then fold the pastry lightly over the top. You will need 4 deep tartlet tins about 9cm x 4cm.
- 4
Ingredients
- for the pastry:
- 140 g butter
- 230 g plain flour
- 50 g icing sugar
- 1 large egg yolk
- for the filling:
- 250 g blackberries
- 4 large figs
- 4 tbsp redcurrant jelly, melted
- juice of 1/2 a lemon
- 60 g ground hazelnuts
- a little icing sugar
Preparation
Step 1
Rub the butter into the flour with your fingertips, then mix in the icing sugar and the yolk. Bring the dough together and squeeze into a round, then roll into a short fat log before putting in the fridge for half an hour to chill. I find this pastry works well in the food processor, too - first blitz the flour and butter, then mix briefly with the sugar and egg yolk.
Set the oven at 200C/gas mark 6. Rinse the blackberries, roughly chop the figs, and toss with the melted redcurrant jelly, lemon juice and ground hazelnuts.
Cut the pastry into four. Flatten each piece on a floured board and use to line the tart tins. Leave any pastry overhanging the edges. Pile the filling into the tart cases, then loosely fold over any overhanging pastry. It should not meet in the centre, but instead leave a gap through which the fruit is visible.
Place the tarts on a baking sheet and bake for 30-35 minutes or so, till the pastry is dark biscuit-coloured and the fruit bubbling. Dust with icing sugar and eat warm or cool.