KEY POINTS:
Makes 16 small tarts
Pastry
250g plain flour
1 tsp icing sugar
1/2 tsp salt
150g cold butter
1 egg yolk
2 Tbs water
Filling
8 dried figs, finely diced
1/2 cup raisins, finely diced
2 Tbs butter
1 Tbs brown sugar
2 Tbs cognac
1 tsp lemon zest, finely grated
1/2 tsp fresh nutmeg, grated
1/2 tsp ground cinnamon
1/2 cup roasted pistachios, finely chopped (plus some left whole to top each tart)
1/4 cup water
1/4 cup milk
icing sugar to dust
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, restart machine and pour the liquid in. As soon as the pastry begins to hold together, stop the machine, remove pastry and wrap in greaseproof paper. Chill for an hour.
2. Allow the pastry to return to room temperature so it is easy to roll. Preheat oven to 170C, and grease the tart tin.
3. 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.
4. Roll out pastry, cut circles and line the tin. Fill three-quarters full and top with a smaller circle of pastry. Brush with a little milk and top with a pistachio. Bake for 20 minutes or until golden. Dust with icing sugar if preferred.
