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!



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