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1
For filling: Finely chop figs in processor (do not puree).
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2
Combine with juice, sugar and peel in small saucepan.
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3
Simmer until thickened to consistency of jam, stirring frequently, about 3 minutes.
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4
Remove from heat and mix in vanilla and cinnamon.
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5
Cool completely.
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6
For pastry: Preheat oven to 350F (160C).
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7
Line 9 x 13 inch pyrex baking dish with foil.
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8
Cream butter with mixer until light; add sugar and vanilla and beat until light and fluffy, about 5 minutes.
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9
Combine flour, cornstarch and salt in small bowl to blend.
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10
Add to butter until mixture just starts to come together.
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11
Separate in half.
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12
Press one half into pan, just coming up sides slightly.
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13
Brush pastry edges with egg white.
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14
Spread filling over pastry, leaving a 1/4 inch border.
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15
Crumble remaining pastry evenly over pan, and lightly pat down with hands, bringing to edge of pan.
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16
Combine 2 tblsps sugar with 1 tsp cinnamon.
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17
Brush pastry crust with remaining egg white and sprinkle evenly with cinnamon sugar.
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18
Bake until crust around edge is firm to the touch and pastry just begins to colour, about 1 hour, 20 minutes.
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19
Cool on rack.
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20
Remove pastry from pan, using foil as aid.
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21
Cut into 1 1/2 inch squares.
