To help us get ready for our 25th anniversary show on Thursday, we're welcoming back two of our favourite Summer Pudding Club chefs to show two delicious party food recipes, Cathryn Dresser and Bake Off champion John Whaite, who's showing us his fig and orange tartlets, plus a baking-inspired cocktail, the Bakewell Collins.
500g shortcrust pastry
180 dried figs
150ml pomegranate juice
1tsp rose water
120g salted butter
120g caster sugar
60g ground almonds
60g pistachio kernels, ground
Zest of 2 small oranges
3tbsp apricot jam (smooth)
6 holed 10cm/4-inch hole mini tart pan
Piping bag fitted with 10mm plain nozzle
1. Preheat the oven to 200C/180C fan/gas mark 6.
2. Roll out the pastry and use it to line the mini tart pan holes, then prick the base of each with a fork. Pop into the fridge to chill until needed.
3. Put the figs and pomegranate juice into a small saucepan and bring to the boil. Boil down, stirring, until the moisture is evaporated and you’re left with soggy prunes. Stir in the rose water and allow to cool.
4. To make the orange frangipane, beat the butter and sugar together until pale and fluffy. This can be done by hand with an electric mixer, or in a freestanding mixer with paddle attachment. Beat in the eggs, almonds, pistachios and zest, until you have a perfect batter.
5. Remove the lined tin from the fridge and divide the fig mixture between them. Pipe the orange frangipane on top of the figs so that it comes just a couple of millimetres from the top edge of the pastry. Bake in the preheated oven for 25-30 minutes, or until the frangipane is a luscious golden colour. Allow to cool in the tins to help crisp up the bases.
6. When cooled, remove from the tins. Heat the apricot jam with a tablespoon of water and use it to glaze the top of the tarts.