Pastry
2 3/4 cups plain flour
small pinch of salt
150g unsalted butter
3/4 cup icing sugar
2 eggs beaten
shift flour, then rub in butter till it resembles fine bread crumbs.
Add the salt, sugar and eggs and combine together.
Then press together only a little to form a smooth dough.
wrap with plastic and place into fridge for at least an hour
Roll mixture on a lightly floured surface and carefully place into loose bottom tin.
Refrigerate again for 1 hour.
cover with baking paper and then baking beads.
Bake in the oven for 10 min on 180c, remove beads and bake for a further 3-5 min or until just cooked but not browned.
Filling
- 1 handful of roasted almonds
- 1/2 cup dried figs, sliced in half
- 3 tbsp ricotta cheese
- 1 tbsp honey
- 1 tsp cinnamon
Spread ricotta cheese on pastry, and then figs and almonds on top. Sprinkle with cinnamon and drizzle with honey. Bake in oven for about 30 min on 180C.