A Figgy Bakewell Recipe

Name: A Figgy Bakewell
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: the crust; 1 1/2 cups white whole wheat flour (organic King Arthur); 4 ounces unsalted cold butter, cut into cubes; 1/2 teaspoon fine sea salt; 2 tablespoons light muscovado sugar; small glass of chilled white wine; the filling; 4 ounces fig jam; 5 ounces apricot jam; 3 ounces Calimyrna figs, thinly sliced, divided; 4 ounces unsalted butter; 4 ounces light muscovado sugar; 3 eggs; 1/2 teaspoon almond oil essence; 4 ounces almonds, ground up; 1 tablespoon all purpose flour; 1 ounce sliced almonds

Servings: persons

the crust
1 1/2 cups white whole wheat flour (organic King Arthur)
4 ounces unsalted cold butter, cut into cubes
1/2 teaspoon fine sea salt
2 tablespoons light muscovado sugar
small glass of chilled white wine
the filling
4 ounces fig jam
5 ounces apricot jam
3 ounces Calimyrna figs, thinly sliced, divided
4 ounces unsalted butter
4 ounces light muscovado sugar
3 eggs
1/2 teaspoon almond oil essence
4 ounces almonds, ground up
1 tablespoon all purpose flour
1 ounce sliced almonds

1
Toss the salt and sugar into the flour in a bowl. Work the cold butter cubes into the flour using a pastry blender. Spoon in one tablespoon of the cold wine and work that in. Add another. If needed add a little more until the crust comes together. Form a ball and refrigerate for at least 30 minutes.
2
Roll out the chilled dough to about 1/8 of an inch in thickness. Line a 9 inch flan pan. Trim the excess off around the rim.
3
Spread an even layer of fig jam on top of the crust. Smear a layer of apricot jam right over that. Arrange a layer of the figs right on top. Store the pan in the fridge.
4
Cream the butter until it is soft and, well, wimpy. Shoot in the sugar and whip that into the butter. Crack in one egg at a time, whisking each one into the mix. Stir in the almond essence. Then blend in the ground almonds and flour.
5
Spoon the almond egg mix on the top of the figs and jams in chilled flan. Spread out the mix evenly. In the center arrange more of the sliced figs and some slice almonds.
6
Bake in a 400 degree oven for about 30 minutes until golden brown. Cool. Then serve alongside whipped cream, creme fraiche, marscapone,or ice cream.

1028

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: the crust, 1 1/2 cups white whole wheat flour (organic King Arthur), 4 ounces unsalted cold butter, cut into cubes, 1/2 teaspoon fine sea salt, and more.

Yes, A Figgy Bakewell falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

A Figgy Bakewell

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