The pie with fig jam is a simple and delicious cake, reminiscent of the last days of summer and the beginning of fall. A classic and delightful shortcrust pastry made with flour, butter, sugar, and eggs and filled with fig jam, where you can use either store-bought or homemade with figs harvested from the end of August and throughout September. Enjoy it for breakfast, as a snack, or at the end of a meal.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 11.5 oz fig jam
- 2 1/2 cups all-purpose flour (+ as needed for the board)
- 2/3 cup butter (cold from the fridge)
- 2/3 cup granulated sugar
- 1 egg (whole)
- 1 pinch fine salt
Tools
- Kitchen scale
- Stand mixer
- Knife
- Pastry board
- Dough scraper
- Plastic wrap
- Pie pan
- Flat beater
- Rolling pin
- Spoon
- Fluted pastry wheel
Preparation
To prepare the pie with fig jam…
In the bowl of the stand mixer fitted with a flat beater, place the cold butter from the fridge cut into cubes and the granulated sugar. Turn it on until you get a “sandy” mixture (you can also use a food processor with blades or work it quickly by hand).
Then add the whole egg, repeating the operation until it is absorbed, then lastly add the flour and a pinch of salt. Knead for the last time until the dough becomes quite compact.
Transfer the dough to a pastry board with a little flour and, with the help of a dough scraper, shape the dough into a rectangular block about 1/2 inch high. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
Once the resting time has passed, roll out the dough with a rolling pin to a thickness of about 1/5 inch and place it on the pie pan, making it adhere and cutting off the excess dough.
Fill it with fig jam, leveling it with the spoon, and form decorative strips with the fluted pastry wheel from the leftover dough.
Bake the pie in a preheated oven at 355°F and cook it for 30/35 minutes in fan mode. Once cooked, let it cool completely before removing it from the pie pan.
