1/2 cup unsalted butter, at room temperature
1/4 cup vanilla extract
1 egg
1 pinch of salt
2 cups all-purpose flour
For the filling
12 fresh figs, cut into slices
4 tablespoons orange liqueur
1/3 cup rosewater jelly
1/2 cup unsalted butter, at room temperature
1/4 cup vanilla extract
1 egg
1 pinch of salt
2 cups all-purpose flour
For the filling
12 fresh figs, cut into slices
4 tablespoons orange liqueur
1/3 cup rosewater jelly
Beat the butter with the vanilla extract
Add the egg and salt, and continue beating until the mixture becomes light and fluffy
Add the flour and mix until a homogeneous dough forms
Wrap the dough in aluminum foil and refrigerate for 30 minutes
Open the dough and grease an unfilled cake mold with a diameter of 25 cm
Leave only 2 cm of dough at the edge of the mold
Line with parchment paper and fill with rice or beans
Bake in a preheated oven (200°C) for 20 minutes
Carefully remove the paper with the rice or beans, and bake for another 15 minutes until golden brown
Remove from the oven and let cool
Place the figs in a bowl and pour the liqueur on top, then refrigerate for about 20 minutes
Drain the figs and mix with the jelly
Heat rapidly over low heat to melt
Brush the dough with some of the melted jelly and arrange the fig slices decoratively
Brush the figs with the remaining melted jelly
Refrigerate until serving, then remove the ring from the mold
