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1
Roll out one the puff pastry sheets between 2 parchment papers so it's quite thin.
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2
Cut the top and bottom of the figs and cut in half, leaving the skin on.
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3
Spread the frangipane cream on the pastry leaving a 1 inch border. Cover the cream with halved figs neatly together, skin side down. Cover with the other puff pastry which should be thicker then the bottom part so you get a nice high puffy top. If making the top in lattice, cut strips of pastry and weave them together very closely so it's like a covered top only in lattice.
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4
Please remember that puff pastry is made of layeres of flour and butter and for these layers to rise, the edges have to be cut very sharply, otherwise the layers glue together and won't rise. Use a sharp knife and cut down rather then with a pulling motion.
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5
Once the top pastry is in place, brush the bottom layer with water and gently press on the top layer to make the top glue to the bottom. Then, with a very sharp knife trim around the pie so both top and bottom are identical.
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6
Brush the top pastry with beaten egg and prick with a toothpick to make little ventilation holes for any steam to come out. If the top is latticed, there is no need to make the ventilation holes.
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7
Put the pie in the fridge for 30 minutes.
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8
Pre-heat the oven to 375 degrees F. Cook the pie until the pastry is golden brown.
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9
Allow to cool and dust with Icing Sugar. Serve as is or with vanilla Ice-cream or fresh cream.
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10
Frangipane
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11
Sift flour, salt and baking powder and set aside.
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12
Beat the butter and sugar until very pale and fluffy. Add the almond or vanilla extract and incorporate.
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13
Add the eggs, one at a time and beat very well until mixture is very light and airy.
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14
Fold in the almond meal and the flour mixture. Any leftover Frangipane can be kept in the fridge for 1 week.
