Blackberries have a late summer taste, just like the last swim in the sea before you pack to go back home, saying goodbye to the beach for the last time. It is probably because I used to pick blackberries with my mum just before going back to school. So, they have this mixed taste of wild summer adventures and nostalgic farewells to the friends of long sunny months made of bicycle rides, picnics and long walks.
Figs, on the other hand, represent the fulfilment of the summer season, the realisation of its promises: jammy, sticky, lush, they are a late summer gift to sweeten the transition to the next season, the generous autumn.
Summer fruit is probably what I am going to miss more when autumn comes with its bright orange butternut squash and the rustling leaves, with the first crisp apples, the hazelnuts and the chestnuts. So, today, I am going to celebrate late summer fruit with a seasonal sweet treat, something to serve in the afternoon as a snack or to enjoy for breakfast with a cup of dark coffee.
Fig and blackberry lattice pastries
Recipe developed in collaboration with Betty Bossi, using their jalousie stripes roller. This is a handy roller that can cut your puff pastry into rectangles, already decorated with a lattice top. Use it to make savoury appetisers – I’m thinking about peeled tomatoes and mozzarella, or even blue cheese and pears, with a sprinkling of poppy seeds -, or even quick sweet treats.
I opted for late summer fig and blackberry lattice pastries, but the possible filling combinations are endless: apples and blueberries, with a dusting of cinnamon, pears, hazelnuts, and chunks of dark chocolate, or even an all-time favourite, mixed berries with vanilla and thyme…
A few weeks ago, I made a few batches of homemade puff pastry, and froze it into logs. This definitely upped my game when it comes to quick desserts – or even savoury pies – made with puff pastry, but feel free to choose your favourite store-bought puff pastry. Always remember to read the ingredients of what you’re buying, though, trying to pick a product made with real butter, when possible. You’ll notice a great difference when it comes to flavour, I promise.
Fig and blackberry lattice pastries
For the filling
- 3 figs, about 200 g
- 100 g (2/3 cup) blackberries
- 1 tablespoon lemon juice
- 2 tablespoons cane sugar
- ½ teaspoon cardamom
- ½ teaspoon cinnamon
- 1 tablespoon almond slices
For the pastries
- 300 g (10.58 oz) puff pastry
- flour, to roll out the puff pastry
- 1 egg
- 1 pinch salt
Make the filling
- Peel the figs and chop them, then collect them into a saucepan. Add the rinsed blackberries, the lemon juice, the sugar and the spices.
- Cook on medium flame for 10 to 15 minutes, stirring often. The cooking time will depend on the ripeness of your fruit. When the fruit will look like a jammy compote, remove from the fire, add the almond slices, stir thoroughly and let it cool down.
Prepare the pastries
- Preheat oven to 200°C (400°F).
- Roll out the puff pastry with a rolling pin and a dusting of flour in a 25x40cm sheet.
- Using Betty Bossy jalousie roller cut out 10 rectangles.
- Spoon the filling onto the rectangles and fold the puff pastry to seal the filling inside.
- Seal the edges with a fork, then transfer the pastries in a baking tray lined with parchment paper.
- Whisk an egg with a pinch of salt and brush each pastry.
- Bake for about 18 minutes, or until golden.
- Let them cool down and serve warm or at room temperature.
More end of summer desserts from the blog archive
Stone fruit, blackberries, grapes… they all make memorable desserts, with a faint nostalgic feeling for a season which is coming to an end.
- Grape focaccia. Sticky, jammy grapes, rosemary and a dense focaccia. That’s the ultimate September treat.
- Blackberry focaccia. Just like the grape focaccia, but with my beloved blackberries.
- Summer fruit pie. It was my first time with fruit pie. I chose a Jamie Oliver’s recipe to start with, and I loved every single moment of the pie making process, from the buttery old-fashioned sweet short crust pastry, dusted with a generous amount of ground cinnamon and golden caster sugar, to the bubbling filling of summer fruit, luscious and tempting.