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Figs and almond paste pie with olive oil crust

Category: Desserts


Serves : 8
Preparation time : 30 minutes
Cooking time : 55 minutes


Olive oil crust

625 ml (2 1/2 cups) flour
60 ml (1/4 cup) sugar
Pinch of salt
1 egg
Zest of 1 lemon
170 ml (2/3 cup) extra virgin olive oil
60 to 85 ml (1/4 to 1/3 cup) water


85 ml (1/3 cup) almond powder
85 ml (1/3 cup) icing sugar
45 ml (3 tablespoons) 15% country style cream
5 egg yolks
2 ml (1/2 teaspoon) bitter almond extract (to taste)

Fried figs

45 ml (3 tablespoons) extra virgin olive oil
1 knob of butter
60 ml (1/4 cup) honey
12 to 16 figs (or other), cleaned, peeled or not, cut in 2 or 4 pieces



— In a food processor, combine all dough ingredients except for the water. Pulse until coarse and transfer to a bowl. Mixing with your hands, slowly add water until dough is crumbly but holds together when squeezed (do not overmix). Wrap in plastic film and chill for 30 minutes.

— Preheat oven to 180 ˚C (350 ˚F).

— Using your fingers, press the dough on a 10 inch pie plate. Prick with a fork and bake for 25 to 30 minutes on the lower rack of the oven.

— In a skillet, heat the olive oil with butter and honey. Add the figs and coat well.

— Pour the filling into the pie shell and garnish with the Drizzle with juices from the skillet.

— Bake for 20 minutes on the lower rack of the oven.

FINALE  Serve warm with vanilla ice cream.

NOTE — This pie is also delicious prepared with apples, raspberries or any other berry.