This mascarpone fig pie with fresh figs and humus looks delicious and is very tasty. That will be fun!
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
- 1 lemon, the grater
- ½ tsp salt
For the filling
- 500 g mascarpone
- 400 g Maza Hoemoes 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 together in a measuring cup.
- Sieve the self-raising flour and almond flour into a bowl and add the fine granulated sugar, lemon zest and salt. Stir everything together and slowly add the olive oil-water mixture to the bowl, stir gently with a spatula and then knead with your hands until a dough forms.
- Roll out the dough, cover a cake tin with a removable bottom with the dough and press the dough against the sides with the back of a spoon to create a border. Poke holes in the dough with a fork, cover the cake tin with plastic wrap or a tea towel and place the bottom in the fridge for 30 minutes.
- Preheat the oven to 200°C. Remove the pie crust from the refrigerator, remove the plastic wrap and cover the pie dough with baking paper, divide baking beans over it and bake the bottom blind in the preheated oven for 15 minutes. Then remove the baking beans and baking paper and bake the bottom in the oven for another 10 minutes until it is nicely browned around the edges. Let the base cool for at least 20 minutes outside the refrigerator.
- Meanwhile, make the filling by mixing the mascarpone, Maza Hoemoes Fig &Cranberry, the vanilla extract and the honey in a bowl and stir well. Spoon the mixture into the cooled pie crust and smooth with a spatula.
- Cut the fresh figs into wedges or slices, finely chop the pistachios and garnish the cake with the figs and pistachios.
Recipe and image:Maza
