TORTA TAL-LEWŻ U T-TIN (FIG AND ALMOND TART)
For the pastry: Blitz in processor to a fine breadcrumb consistency 500g plain flour, 250g margerine, 100g sugar, 2 tsp cinnamon,1 tsp bicarbonate of soda, 1 tbs lemon zest; bind with two beaten eggs and some water. Rest in fridge for one hour before using.
Filling: Beat together 3 eggs, 250g pure ground almonds, 100g sugar, 100g soft margerine (or a healthier option half a cup olive oil), 1 tbs lemon zest, 2 tsps cinnamon, some drops vanilla and almond essence, 1 tsp bicarbonate of soda. Line a greased fluted baking tin with the pastry, press the edges well. Spread the bottom of the pastry with home-made fig jam (see recipe on my blog), top with the almond filling. Cut about 8 ripe but firm figs in 4; arrange nicely on top of the almond filling. Bake in a preheated oven (175 lowered to 150 fan oven) for around 1 hour. Nice served with panna or vanilla ice-cream!