Fig Pie

40g sugar
120g walnuts
1 egg yolk
70g flour
50g butter
15g icy water

40g powdered sugar (powdered in TM)
6-8 fresh figs
200ml cream
2 eggs

  • Put 40g sugar in TM Bowl and pulverize for 10 seconds on Speed 10 and set aside
  • Put walnuts into TM Bowl. Chop for 10 seconds on Speed 9
  • Add flour, butter, 40g sugar and icy water. Mix for 50 seconds on Speed 5
  • Wrap it with a plastic film and let it rest in the fridge for half an hour
  • In the meantime wash, peel and cut figs in half
  • Cut baking paper due to the size of your pie tin. Place the dough in the middle, sprinkle with a little flour and roll with rolling pin. Place in the pie tin
  • Mix cream, eggs and powdered sugar in TM Bowl. Mix for 40 seconds on Speed 4-5
  • Place figs on the pie base. Pour down the cream you prepared and cook in a preheated oven at 160°C for 30 minutes
  • Take it out of the oven. Let it rest for 20 minutes before you serve (Later I kept in the fridge and it was very delicious also cold)

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It is adapted from Lezzet Magazine

Note: I used 30cm diameter pie tin. I believe it would be better to use a smaller one as mine turned to be a thin pie. 

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