Now, doesn’t this look crispy? And indeed it was. I stumbled upon this recipe when browsing through the wonderful cookbook Vefa’s kitchen. As soon as I read it, I could feel the crunch of the filo pastry in my mouth. Alas, I have managed to make filo pastry only once before, under careful guidance of my Mom. I do not really dare to make it on my own, so it for now remains on my TODO list. But fortunately, we have a Turkish store close to our house, so I could cheat with the bought filo pastry. Of course, I made a few modifications, but really very few: I did not have the appropriate cutter to make 12 cm rounds—the ones I have are up to 10 cm—so I used a small tea cup plate, which was slightly larger than necessary. As a result, the pastry was sticking out of the muffin pan a bit, therefore making even more crisp. Also, I did not use clarified butter, just the lazy man’s molten butter.
125 mL melted butter, plus extra for brushing
3 sheets ready-made phyllo (or filo) pastry
60 mL orange marmalade
100 g sugar
130 g walnuts, chopped
1 tablespoon orange zest
1 tablespoon bread crumbs
icing sugar, for dusting (optional)
Preheat the oven to 200 C and brush a 12-hole muffin pan with butter. Stack the three sheets of filo, one on top of the other, brushing each with melted butter. Stamp out 12 cm rounds and use to line the prepared muffin pan. Put 1 tablespoon marmalade in each. Beat together the eggs and the sugar until pale and fluffy. Stir in the walnuts, the orange zest, and the breadcrumbs. Spoon the mixture into the tarts and bake for about 30 min, until lightly brown. Remove the tarts from the pans and drain on paper towels. Let cool, then dust with icing sugar.
Serve with Basler Läckerli ice cream, if you dare.