A fragrant shortcrust pastry shell with a soft fig jam
filling.
A simple and delicious dessert that can be prepared in
no time; perfect for breakfast or as a treat for a sweet break.
The aroma of our fresh Fig Jam will envelop the whole
house, we are sure!
INGREDIENTS
·
370 g flour
·
100 g sugar
·
125 g soft butter
·
2 eggs
·
Lemon peel
·
1 sachet of baking powder
·
a little cake liqueur
·
chopped almonds
·
1 jar of extra fig jam
Method
In a bowl, beat the eggs with the sugar, add the lemon
zest and the soft butter and knead until completely melted.
Gradually add the flour and baking powder, kneading
with your hands, pour in a little cake liquor and continue kneading. Wrap the
dough in clingfilm and let it rest for half an hour/three quarters of an hour
in the fridge.
In the meantime, prepare the buttered and floured 24
cm mould. Take the dough out of the fridge and cover the base of the mould with
half the dough, pour in the fig jam and the chopped almonds, and cover the
whole surface by roughly crumbling the rest of the dough.
Bake at 180° for about 25 minutes (always adjust
according to your oven).