Sweets

Fig frangipane pie

Recently I was at the market and bought myself some fresh figs.

What to do with figs ?I did not really had any ideas but they caught my eye and I decided I should most definitely cook something with them.

 

Besides the all known antipasti figs with panchetta or fig jam I did not really had anything to do with them.

 

And the final decision 

 

 

I decided to make a pie and unconsciously  I made a Bake well pie like.

I think I already written in detail about bakewell  pie but again a British classic and my personal favorite.

I might be wrong but I think everything with frangipane is a bakewell.

 

So to the point.

 

 

I was expecting my girls for coffee and I wiped the pie in no time.

 

 

You will need

 

 

for the shortcrust 

 

100 gr. cold butter

 

couple of spoons sugar

 

pinch of salt

 

1 cup of white flour

1 cup of wholewheat flour

ice water

 

 

I’m not going to insult you by explaining how to make a pie crust , I have already done this a million times.

 

Pre heat oven 170 C.p

 

After you have the crust ready and chilled.

Take it out from the fridge, roll it out and put it in a deep pie dish.

Toss the pie crust in the oven for 15 minutes until you make your little frangipane.

 

 

You will need

 

150 gr. grounded    almonds, hazelnuts or walnuts

 

50 gr. butter room temperature

 

vanilla extract

 

2 eggs

 

1/2 cup brown sugar

 

With an electric mixer or by hand mix all of the ingredients for the frangipane.

 

 

Take the pie crust out from the oven and pour the frangipane over.

 

 

Wash and cut your figs as you fancy and arrange them on the frangipane.

 

Bake for another 20 minutes.

 

 

I must admit that I maybe overdoing it with the English routine, but I feel the need to explore the classics first and than experiment with the modern.

 

 

Chill your fig bakewell and serve it with coffee at least I did.

 

 

 

This made the perfect afternoon treat for a date with the gils. 

 

 

 

A little stiff this this time but from heart.

 

Cheers

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