Ingredients for 6:
For the shortcrust pastry:
150 g whole-wheat spelt flour
200 g all-purpose flour
100 g sugar
80 g EVO oil (or vegetable seed oil)
80 g sweet wine (if you don’t have it, use 80 g water with 1 teaspoon sugar)
8 g instant baking powder
1/2 vanilla pod.
For the filling:
80 g dried figs
80 g almonds
5 tablespoons of lemon marmalade (or orange, or apple, or pear)
Powdered sugar to decorate
Time: 50 minutes + 30 minutes rest
In a bowl mix the sifted flour with the baking powder, sugar and vanilla seeds.
Add the oil and then the sweet wine.
Mix well until the dough becomes smooth, after which let it rest in the refrigerator for half an hour.
Meanwhile, cut the dried figs and almonds into coarse pieces with a knife.
Take 2/3 of the shortcrust pastry and roll it out with a rolling pin, on a floured surface, into a circle 21 cm in diameter.
Transfer it to a round baking pan 18 cm in diameter.
Spread the base with the jam. Next, add the dried figs and almonds.
Roll out the rest of the dough into an 18-cm circle and cover the surface of the pie.
Bake at 180°C for about 40 minutes.
Serve with a sprinkling of powdered sugar.
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