This is our favorite way to handle an overabundance of produce—depending on the season you can make a filling with mixed berries, apples and cinnamon or ricotta and marmalade. Here Liam uses a mix of ripe figs, honey and a dash of vincotto. The wine (vincotto translates to “cooked wine”) deepens the flavor and rounds out the sweetness of the figs, leaving you with a balanced and elegant dessert. Enjoy!
For the crust:
300g flour + more for dusting
140g butter, room temperature
1 whole egg
1 egg yolk
1 ½ Tbs baking powder (or 1 packet of Italian bkg powder w vanilla)
For the filling:
6 cups of fresh ripe and plump figs
¾ cup honey
1 T a.p. Flour
3 T butter, cubed into small pieces
1 T vin cotto
Roll the dough to about ½” thickness. Place in a 10” pie pan.
Meanwhile, combine the ingredients for the filling and put in the pie pan. Fold the outer edges of the dough around the perimeter of the fig filling. Brush the dough with egg wash and sprinkle with sugar. Put in refrigerator for 1 hour before baking at 375 for 30-45 minutes.