Italian · Dessert
Walnut Fig Pie
A rustic Italian hand pie built on a buttery shortcrust shell and filled with fresh figs, toasted walnuts and honey simmered with a splash of marsala and a whisper of cinnamon and lemon zest. Baked until the pastry is deep gold and the filling turns jammy and fragrant, it's a late-summer harvest dessert rooted in the fig-and-nut traditions of central Italy.
$2
25 minsPrep
24 minsCook
94 minsTotal
MediumLevel
Nutrition per serving
494Calories
8.6gProtein
29.2gFat
53.1gCarbs
25.5gSugar
3.9gFiber
110mgSodium
109mgChol
9.8gSat Fat
265mgPotassium
61mgCalcium
2.6mgIron
0.2mcgVitamin B12
2.3mgVitamin C
0gPolyol
0gAllulose
0.6gAlcohol
Goes well with
Chamomile Tea with Honey
local
Moscato d'Asti
international
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into the flour and sugar until the mixture resembles coarse breadcrumbs, then bind with the egg yolk and a teaspoon of cold water into a smooth dough.
2
Wrap the dough in cling film and chill for 30 minutes.
3
Meanwhile, simmer the chopped figs, toasted walnuts, honey, marsala and lemon zest with the cinnamon in a small pan over low heat for 5-6 minutes until thickened and jammy; set aside to cool slightly.
4
Divide the chilled dough in two and roll each piece thinly on a floured surface to line two 8cm individual tart tins, trimming the edges.
5
Spoon the walnut-fig filling evenly into the two lined tins and fold any overhanging pastry over the filling, leaving the centre exposed rustic-galette style.
6
Brush the exposed pastry edges with beaten egg and place the tins on a baking sheet.
7
Bake at 190°C for 22-25 minutes until the pastry is deep golden and the filling is bubbling at the edges.
8
Transfer to a wire rack and cool for at least 15 minutes before unmoulding and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour
- 30g30g Butter, cold, cubed
- 10g10g Sugar White
- 10g10g Egg Yolk, beaten, for dough binding
- 85g85g Fig Fresh, stemmed and chopped
- 45g45g Walnut, toasted and roughly chopped
- 30g30g Honey
- 12g12g Marsala, 60% alcohol retained
- 12g12g Egg, beaten, for egg wash, 1
- 1g1g Cinnamon Ground
- 4g4g Lemon, zested
