Fig and Macadamia Pie Recipe

The fig season is from May to November, but it’s now in summer that the fig trees are laden! So take advantage of this season to make the ideal snack pie: pastry filled with frangipane and topped with figs and sprinkled icing sugar.

Fig and Macadamia Pie

Difficulty: Medium
Preparation time: less than 2 hours
Cooking time: less than 1 hour
Servings: 6-8
Main ingredients: Dried fruit and seeds

Dough ingredients:

• 250 g sifted flour
• 100 g icing sugar
• 1 pinch of fine salt
• 200 g salted butter, diced and softened
• 2 egg yolks

Ingredients for the filling:

• 150 g softened salted butter
• 150 g icing sugar
• 3 eggs
• 1 teaspoon vanilla
• 210 g macadamia nut flour
• 112 g sifted flour
• 8-10 figs cut vertically into thin slices

Dough preparation:

1. Sift the flour, sugar and salt into a large bowl. Using your fingertips, work the butter into the dry ingredients until you have the texture of medium-sized crumbs. Add the egg yolks and mix. It’s important not to overwork the dough. Cover the dough with cling film and refrigerate for 30 minutes.

Preparation of the filling:

1. Using a hand mixer, mix in a large bowl the butter and sugar until a pale, creamy coloured mixture is obtained. Add the eggs one by one, beating well between each integration.
2. Don’t worry if the mixture looks broken, as once all the eggs have been added it will reintegrate. Add the macadamia nut flour and mix.

Pie preparation:

1. Roll out the pastry with the help of a rolling pin between two sheets of baking paper until it is about 6 mm thick. Place in the fridge for 10 minutes. Grease the Le Creuset rectangular tart tin with a removable base with butter or oil. Line the mould with the pastry, leaving the edges uncut, and prick the base a few times with a fork. Place in the fridge for 10 minutes. Cover the inside of the pastry with baking paper and place a weight on top (e.g. dried beans) to prevent the pastry from swelling. Bake for 20 minutes at 180ºC.
2. Remove from the oven and let it cool completely. Remove the greaseproof paper and the weight. With a spoon, cover the dough with the filling and smooth the top. Finish by placing the figs and bake in the oven for 30-40 minutes, or do the toothpick test: if you poke it clean, the pie is ready. Serve cold sprinkled with icing sugar.

You’ll see that fig and macadamia go so well together...
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