Fig and Custard Pie
Miscellaneous / / January 01, 2021
Loose shortbread, delicate filling and sweet fruits - this fig pie will not leave you indifferent.
Beat butter and icing sugar with a mixer. Add vanilla, salt and yolk and beat again.
Add flour and knead the dough. Form a ball out of it, flatten and wrap in film. Refrigerate for 2 hours.
Place it on a large piece of floured parchment. Sprinkle flour over the top of the dough and cover with a second sheet. Roll out into a thin layer.
Remove one sheet of paper and transfer the dough to a 22-23 cm diameter pan. Remove the second piece of parchment and press the dough to the bottom and sides.
Put the batter in the refrigerator for another 30 minutes.
Then place a sheet of parchment on top of it and add dry beans or peas. Bake for 10-15 minutes at 190 ° C, remove weight and paper and cool.
A load of dry legumes is needed in order to maintain the shape of the cake during cooking.
Whisk the eggs and sugar well. Add melted butter, flour, lemon juice and zest, salt, vanilla and cream. Mix everything thoroughly.
Pour the egg mass into a crust. Cut the figs in half or into quarters and lay out the slices up.
Bake at 180 ° C for 40-45 minutes, until the top of the egg mass is set and browned.
If the edges of the dough start to get too dark, cover them with foil.
Mix honey with water and brush over figs to make them shine. Cool the pie before slicing.