Fig and pistachio Christmas tarts

Babiche Martens

Pastry

250 g	Plain flour (Main)
1 tsp	Icing sugar
½ tsp	Salt
150 g	Butter, cold
1	Egg yolk
2 Tbsp	Water

Filling

8	Dried figs, finely diced (Main)
½ cup	Raisins, finely diced
2 Tbsp	Butter
1 Tbsp	Brown sugar
2 Tbsp	Cognac
1 tsp	Lemon zest, finely grated
½ tsp	Nutmeg, grated
½ tsp	Ground cinnamon
½ cup	Pistachio nuts, roasted,finely chopped (plus some left whole to top each tart)
¼ cup	Water
¼ cup	Milk
2 Tbsp	Icing sugar, to dust

Directions

1. To make the pastry put the the flour, icing sugar, salt and butter into the bowl of a food processor. Pulse until the mixture resembles breadcrumbs. Stop, whisk the yolk and water together, restart machine and pour the liquid in.
2. As soon as the pastry begins to hold together, stop the machine, remove pastry and wrap in greaseproof paper. Chill for an hour.
3. Allow the pastry to return to room temperature so it is easy to roll. Preheat oven to 170C, and grease the tart tin.
4. In a saucepan, place all the filling ingredients and gently simmer for at least half an hour, stirring occasionally, until the liquids have been absorbed and ingredients are well combined, almost jam-like. Cool.
5. Roll out pastry, cut circles and line the tin. Fill ¾ full and top with a smaller circle of pastry. Brush with a little milk and top with a pistachio.
6. Bake for 20 minutes or until golden. Dust with icing sugar if preferred.