Discover the exquisite balance of creamy mascarpone, fresh figs, and rich hummus in this irresistible fig pie. As a seasoned baker, I've perfected this recipe for a dessert that's both visually stunning and bursting with flavor.
Ingredients
For the dough
- 2 tbsp ice cold water
- 125 g extra virgin olive oil
- 175 g self-raising flour
- 125 g almond flour
- 50 g fine granulated sugar
- Zest of 1 lemon
- ½ tsp salt
For the filling
- 500 g mascarpone
- 400 g Maza Hummus Fig & Cranberry
- 3 tbsp honey
- 1 tsp vanilla extract
To garnish
- 25 g pistachios
- 5 fresh figs
Read also: ‘Recipe for pizza with figs‘
Preparation Method
- Mix the olive oil and ice water in a measuring cup.
- Sift the self-raising flour and almond flour into a bowl. Add the sugar, lemon zest, and salt. Stir to combine, then gradually incorporate the olive oil-water mixture. Gently stir with a spatula and knead by hand until a dough forms.
- Roll out the dough and line a springform pan. Press the edges up the sides using the back of a spoon. Prick the base with a fork, cover with plastic wrap or a tea towel, and chill in the fridge for 30 minutes.
- Preheat the oven to 200°C. Remove the crust from the fridge, line with baking paper and beans, and blind bake for 15 minutes. Remove the beans and paper, then bake for another 10 minutes until golden around the edges. Cool for at least 20 minutes.
- Whisk together the mascarpone, Maza Hummus Fig & Cranberry, vanilla extract, and honey until smooth. Spread into the cooled crust and level with a spatula.
- Slice the fresh figs into wedges, chop the pistachios, and scatter over the top for garnish.
Recipe and image: Maza
