A pound of figs, an egg, blanched almonds, ½ cup sugar, ¼ tsp vanilla extract, 2 tsp flour, a tbsp fresh lemon juice and 4 tbsp unsalted butter are the key ingredients of fig and almond pie.
Ingredients:
1. All purpose flour – 1 ½ cups
2. Sugar – 2 tbsp + 1 tbsp
3. Lemon zest – 1
4. Fine sea salt – ¼ tsp
5. Chilled unsalted butter cut into ½” pieces – 10 tbsp (1 ¼ sticks)
6. Ice water – 3 tbsp
7. Almond paste cut into ½” pieces at room temperature – 3 ½ ounces
8. Mascarpone cheese at room temperature – 1/3 cup
9. Vanilla Extract – 1 tsp
10. Honey – 2 tbsp
11. Sliced and stems removed figs – 6 large or 12 small (or) Dried figs – 20
12. Apricot jam – ¼ cup
Method:
1. Mix flour, 2 tbsp sugar, salt, and lemon zest in a large bowl of a food processor. Pulse till all the ingredients blend well.
2. Add butter to it and pulse till this mixture turns coarse. Now slowly add water while the machine runs till moist clumps form.
3. Now turn the mixture into a work surface and make into a ball. Flatten the dough into a disc and wrap it in a plastic wrap. Let it chill for 1 hour.
4. Take a clean food processor bowl and mix 1 tbsp sugar, mascarpone cheese, almond paste, vanilla extract and honey followed by blending them smoothly.
5. Place the oven rack in the middle of the oven and preheat it to 400 deg F.
6. Take a large sheet of parchment paper and roll out the dough into an 11” circular disc. Place it in a large and heavy baking sheet.
7. Spread the filling over the dough disc and leave a 2” border of the disc. Arrange the jammed figs all over the almond filing on the crust. Spoon some jam over the figs and fold the dough border over the filling decoratively.
8. Bake it till the crust turns golden brown and the filling starts bubbling or for about 40 minutes. Put the baking sheet on the rack to let it cool down for 10 minutes.
9. Take the pie out of the parchment and place in a plate.
10. Serve it and enjoy the taste.