Ingredients Jump to Instructions ↓

  1. 1 butter pie crust recipe

  2. 1 1/2 pounds mission figs, tips cut off and discarded, quartered

  3. 1/4 cup orange marmalade (or another jam)

  4. 2 Tbsp sugar To make pie dough: Put into a food processor 1 1/3 cup of flour,

  5. 1/2 teaspoon salt,

  6. 1 1/2 teaspoon sugar, pulse to combine. Add

  7. 4 ounces (1 stick) chilled butter cut into small cubes (cubes best frozen), pulse

  8. 9 times, until butter is size of peas. Slowly add

  9. 1/4 cup of chilled water, and maybe a little more, pulsing after each addition, until the dough just begins to form clumps. Empty the dough onto a clean surface, form into a ball with minimum handling. Pat down into a disc shape. Chill for at least an hour before rolling out.

Instructions Jump to Ingredients ↑

  1. Method 1 Preheat oven to 375°F. Roll out dough to a 14-inch diameter round of even thickness. Place on a parchment or Silpat-lined rimmed baking dish.

  2. Spread marmalade on the rolled out dough, leaving a 2-inch border along the edges. Arrange the quartered figs in a circular pattern, again leaving a 2-inch border. Sprinkle sugar over the figs.

  3. Fold the 2-inch bordered edge of the crust over the figs, pleating the crust.

  4. Place in the middle rack of the oven. Bake at 375°F for 45-50 minutes, until the crust is lightly browned and the fruit is bubbly. Remove from the oven and let cool for 30 minutes. Yield: Yields 6-8 servings.


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