Fig Pie
8 servings
40 minutes
Fig pie is a true embodiment of European culinary elegance, combining the softness of almonds, the caramel sweetness of baked figs, and the aroma of sherry. The origins of this dessert trace back to Mediterranean culinary traditions, where figs are valued for their rich flavor and nutritional properties. The delicate chopped dough serves as an ideal base for a juicy fruit layer infused with an exquisite wine bouquet. The pie harmonizes wonderfully with a cup of coffee or a glass of sweet wine, turning any tea time into a gastronomic journey. Its velvety texture and rich flavor make it a perfect treat for cozy evenings and festive occasions.
1
Wash the figs, dry them, and cut into about five thick slices. Place them in a flat dish, pour a glass of sherry over them, and leave for an hour, or preferably overnight.
- Fig: 8 pieces
- Sherry: 2 glasss
2
Make a crumbly dough from 200 grams of flour and 100 grams of butter, let it rest in the fridge for half an hour, or better, an hour.
- Wheat flour: 200 g
- Butter: 150 g
3
Take a small baking tray. Remove the dough from the fridge and roll it out to a thickness of 2-3 mm in the shape of the tray. Place it on the tray.
4
Mash 50 grams of soft butter and 100 grams of sugar with a fork. Then add 100 grams of ground almonds and a glass of sherry, and mix. The result should be a not too liquid mass that can be spread like butter. Spread it on the dough and place figs on top with a slight overlap.
- Butter: 150 g
- Sugar: 100 g
- Ground almonds: 100 g
- Sherry: 2 glasss
- Fig: 8 pieces
- Salt: to taste
5
Place the baking tray in the preheated oven at 200 degrees for twenty-five minutes.