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Parve
Easy
15 Servings
Allergens 
20 Minutes
Diets
Figs are now at the peak of their season, which means they are affordable, luscious, super sweet and plump. Just a touch of honey and balsamic vinegar and a sprinkling of pistachios make this a crunchy, soft, sweet, dessert (or even appetizer) with a touch of acidity. Pre-made mini phyllo dough shells are a great and pretty alternative to puff pastry–which is very high in saturated fat (mostly hydrogenated oils)–and are portion controlled. Honey pairs really well with the rest of the Middle Eastern flavors and has the perfect consistency to melt into the figs.
8 ripe figs, washed and dried
1 and 1/2 teaspoons Gefen Honey
1 and 1/2 teaspoons Bartenura Balsamic Vinegar
1 and 1/2 teaspoons Bartenura Extra-Virgin Olive Oil
1 box mini phyllo shells (15 shells)
1/4 cup salted, peeled, and coarsely chopped and roasted pistachios
Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with Gefen Easy Bake Parchment Paper and set aside.
Cut off a bit of the bottom and top (stem side) of the figs (so they can stand vertically) and then cut them in halves.
In a medium bowl, whisk together honey, balsamic vinegar and olive oil. Add in trimmed fig halves, and gently (clean hands are the best tool!) mix figs so they are evenly covered with the honey mixture.
Place each fig half into a tart shell, flesh-side looking up. Sprinkle top with a bit of the pistachios.
Yields 15 mini tartlets
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