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1
For baking: 1 egg, beaten For dough, in a large mixing bowl, mix dry ingredients.
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2
Add 1/4 pound soft butter and work finely into flour.
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3
Cut cold butter into 1/2 pieces and add to bowl.
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4
Work in until butter is left pea-sized.
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5
Drizzle water over mixture and toss in.
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6
If dough is dry, add more water, 1 tablespoon at a time, as needed.
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7
Dough should be loose in bowl, not in a ball.
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8
Turn out onto work surface and pull together.
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9
Divide into 2 equal portions, flatten each slightly, and wrap in plastic.
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10
Chill at least 1 hour before rolling.
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11
(Refrigerate up to 3 days, freeze up to 6 months.)
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12
For the fig filling, in a large saucepan, combine all but 1/3 of the grated zest and butter, and bring to a boil over medium heat, stirring frequently to dissolve the sugar.
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13
Reduce heat and simmer for 30 to 40 minutes until fruit is soft and liquid thickened.
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14
Transfer to a food processor and puree until smooth.
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15
Add butter and puree to blend.
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16
Add remaining zest and pulse in.
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17
Transfer to a bowl and allow to cool.
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18
To assemble and bake, preheat oven to 375 degrees.
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19
Line a 11 by 17-inch baking sheet (up to 12 x18) with parchment paper.
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20
Remove one of the wrapped pieces of dough from the refrigerator and unwrap.
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21
Roll dough on a floured surface into a rectangle to fit the bottom and sides of the baking sheet.
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22
Line the sheet with the dough.
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23
Place the baking sheet in the freezer while the second piece of dough is rolled out in the same way.
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24
Remove baking sheet from freezer and spread fig filling evenly over the surface of the dough.
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25
Top with the second sheet of dough and pinch the edges to seal.
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26
Trim the excess dough.
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27
Brush surface of dough with beaten egg.
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28
Prick through the top layer of dough with a fork evenly over the surface (about 1 1/2 apart.)
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29
Place baking sheet on bottom rack of oven.
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30
Bake 25 to35 minutes, until dough is a light-medium golden brown.
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31
Remove from oven and cool on a wire rack.
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32
Cut into portions (squares are traditional.)
