If you are looking for a warm, comforting baking project to fill your kitchen with the scent of autumn, these apple and fig custard small pies are a dream. This recipe takes crisp puff pastry, layers it with thick vanilla custard, and crowns it with a rich, caramelized mixture of fresh apples and sweet figs simmered with butter and cinnamon.
To take this dessert to the next level, we are elevating the finish with a dusting of rich cacao powder and sweet powdered sugar, plus a bright, fresh grating of lemon zest to balance out the deep, cozy flavors.
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Apple & Fig Custard Small Pies
Course: UncategorizedServings
5
servingsPrep time
20
minutesCooking time
20
minutesCalories
280
kcalSimmer Time
30
minutesIngredients
- For the Spiced Fruit Compote:
Apples: 2 medium (Peeled, cored, and cut into 1cm cubes)
Fresh figs: 3 large (Peeled and cut into bite-sized pieces)
Unsalted butter: 20g
Sugar: 25g
Cinnamon powder: 1 teaspoon
- For the Quick Custard & Pie Base:
Custard powder: 50g
Oats Milk: 150ml
Frozen puff pastry sheets: 2 sheets (Thawed)
Egg: 1/2 of a large egg (Whisked, for the egg wash)
- For the Perfect Finish (Toppings & Sprinkles):
Lemon: 1 (For fresh zest)
Cacao powder: For dusting
Powdered sugar: For dusting
Directions
- Prep Work
- Peel, core, and dice your apples. Peel and chop your fresh figs.
- Leave your frozen puff pastry sheets out at room temperature for about 15 minutes to thaw so they are pliable.
- Whisk your egg in a small bowl to prepare the wash.
- Preheat your oven to 180°C (350°F).
- Simmer the Spiced Fruits Compote
- Melt 20g of butter in a saucepan over medium heat. Add the diced apples, chopped figs, 50g of sugar, and 1 teaspoon of cinnamon. Stir to coat the fruit. Lower the heat to a gentle simmer and let it cook for about 30 minutes, stirring occasionally, until the juices reduce and the mixture becomes thick and caramelized. Remove from the heat and let it cool slightly.
- Prepare the Custard Cream
- In a medium bowl, thoroughly whisk together 50g of custard powder and 150ml of milk until completely smooth, lump-free, and thickened.
- Roll and Shape the Pastry
- Gently roll out your thawed puff pastry sheets. Cut the dough to fit your individual pie molds or into five equal squares/rectangles. Use a fork to prick (dock) the base of the pastry sheets in several places, this prevents the bottom of the small pies from puffing up too much under the fillings.
- Assemble and Bake
- Spread a generous spoonful of custard cream onto the center of each pastry piece, then top with a spoonful of the caramelized apple-fig compote. Brush the exposed pastry borders with your beaten egg wash. Bake in the preheated oven at 180°C (350°F) for 20 minutes, or until the pastry edges are golden-brown and beautifully puffed.
- The Finish
- Remove the hot small pies from the oven. While warm, lightly dust the tops with a snowy layer of powdered sugar followed by a contrasting dusting of cacao powder. Finely grate fresh lemon zest over the top to release a bright, citrusy aroma, and serve!
Notes
- Why the New Toppings Work: The bittersweet note of the cacao powder cuts through the sugary sweetness of the caramelized fruits, while the lemon zest adds a spectacular pop of freshness. The oils from the freshly grated zest will release beautifully as they hit the warm small pies!
Preventing Soggy Bottoms: Pricking the dough with a fork (Step 3) is a must. If you skip this, the center of the pastry will lift up, spilling your custard and fruit over the sides.
Serving suggestion: These small pies are outstanding served warm alongside a hot cup of black tea or a dark roast coffee.
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