- pastry for single crust pie
- 3/4 pound fresh figs
- 1 8oz can almond paste
- 3/4 cup whole milk ricotta
- 3 tbsp Lyle’s Golden Syrup
- 1 tsp vanilla
Roll out pastry to about a 13″-14″ circle. Place on sheet pan – on parchment paper, if you have it.
Break up almond paste and slowly mix in the ricotta – making sure the almond paste is breaking up and mixing in. Add the vanilla and Golden syrup.
Spread the almond cream evenly over the crust leaving a 3″ border all around.
Thickly slice the figs and place then atop the almond cream.
Fold the pastry up over the filling, crimping as you go along.
Bake in a preheated 400°F oven for about 45 minutes.
Cool and serve!
- Apple Pie
- Apple Sour Cream Streusel Pie
- Apricot and Pistachio Tart
- Banana Golden Raspberry Coconut Clafoutis
- Berry Custard Pie
- Blueberry Peach Pie
- Cherry Crumb Pie
- Cherry-Almond Clafoutis
- Chicken Pot Pie
- Chocolate Brandy Walnut Pie
- Coconut Custard Pie
- Egg Nog Pie
- Fig Tart
- Four Nut Cranberry Pie
- Fried Apple Pie
- Green Grape Clafoutis
- Impossible Beef and Vegetable Pie
- Leek and Pumpkin Tart
- Lemon Meringue Pie
- Lemonade Pie
- Malt Shoppe Pie
- Mincemeat Pie
- Nutella Pear Tart
- Pasties
- Pastina Pie
- Peach Pie
- Peach Pie with Cardamom
- Pear and Raisin Pie
- Pear Crostata
- Pear Pie with Ginger Cookie Crust
- Perfect Pumpkin Pie
- Pistachio Ricotta Tart
- Pork Pie
- Pork Pie
- Pumpkin Ricotta Pie
- Raspberry and Banana Tart
- Ricotta Cream Pear Tart
- Rustic Summer Squash Tart
- Savory Pumpkin Tart
- Shrimp and Andouille Pot Pie
- Silver Palate Sour Cream Apple Pie
- Strawberry Pie
- Tim’s Pineapple Pie
- Tomato Tart
- Tourte Milanese
- Uncle Rudy’s Easter Pie
- Walnut Pie