Plum and fig pie
( SERVES 4 )
Photo by Eleanor Ozich
The sweet pastry crust is naturally sweetened with a little honey, and has a beautiful buttery yet crisp texture. You could also use buckwheat or rice flour for the pastry to become gluten-free if you prefer. And use any fruit of choice in place of the plums. I have also used frozen berries, which I simmered in a little water and honey to soften before using.
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|2 cups||Plums, preserved in their juices.|
|1 cup||Dried figs, roughly chopped|
|1 to taste||Honey|
|1½ cups||Flour, Spelt four, plus extra for kneading|
|100 g||Butter, cold, cubed|
|2 tbsp||Milk, or egg for glazing the pastry|
- Preheat the oven to 160 degC
- To prepare the pastry, add the flour and butter to a food processor.
- Pulse until the dough becomes a breadcrumb-like texture
- Add the remaining ingredients, then pulse until the dough starts to come together.
- Transfer to a floured surface, and knead softly until smooth.
- Dust lightly with flour, then wrap in plastic and place in the fridge for half an hour.
- To prepare the filling, place the plums, figs, and lemon juice in to a saucepan over medium heat.
- Bring to a soft boil, then remove from the heat. Add honey to taste if using.
- Carefully pour the fruit filling in to a cast iron skillet or pie dish.
- Remove the pastry from the fridge and roll out to about 1 cm thick, in the shape of a circle.
- Place the pastry on top of the fruit filling, then using your hands, rustically pinch the edges of the pastry around the top of the pie.
- Prick the pastry a couple of times with a fork, then glaze with the milk or egg.
- Place in the oven, then bake for 35-40 minutes or until lovely and golden, and bubbling around the edges.
- Serve with natural yoghurt, whipped cream or icecream.