For the crust:
2 cups all-purpose flour
150g unsalted butter, softened
1/2 cup brown sugar
1 large egg
1 pinch of salt
For the filling:
1 can of caramelized dried figs (500g)
1 cup heavy cream, whipped to a chantilly
For the crust:
2 cups all-purpose flour
150g unsalted butter, softened
1/2 cup brown sugar
1 large egg
1 pinch of salt
For the filling:
1 can of caramelized dried figs (500g)
1 cup heavy cream, whipped to a chantilly
Make the crust: mix flour with butter and brown sugar, beating with two forks until a crumbly texture is achieved
Add the egg and salt and mix well
Roll out the dough
Place in a 26cm diameter non-stick springform pan
Pierce the bottom with a fork
Cover with parchment paper and fill with beans or rice to prevent the crust from deforming while baking
Bake in a moderate oven (170°C) for 10 minutes
Remove from the oven, remove the parchment paper and beans/rice, and bake again for about 20 minutes until golden brown
Remove from the oven and let cool
Fill with figs and top with whipped chantilly cream
Note: This is a type of can used for guava preserves.
