- Prep time 15 minutes
- Total time 1 hour & 35 minutes
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Fig Filling:
Crust:
Method
Fig Filling: Add figs, honey and 2 cups water into small saucepan. Bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until almost all liquid has evaporated and figs are very tender, about 25 minutes. Let cool slightly. Transfer figs and remaining liquid to bowl of food processor; add lemon juice. Purée for about 10 seconds. Set aside.
Crust: Preheat oven to 375°F. Line 8-inch square cake pan with enough parchment paper to leave overhang on two opposite sides. In bowl, using electric mixer on medium speed, cream butter. Beat in brown sugar until mixture is pale and fluffy, about 2 minutes. Beat in egg and vanilla; beat for 1 minute. Beat in flour, baking powder and salt on low speed just until combined. Reserve 3/4 cup of dough for top layer of squares.
Assembly: Press remaining dough into bottom of pan, forming an even layer. Spread Fig Filling overtop, levelling with a spoon. Using your hands, gently press reserved dough over filling, a few pieces at a time.
Bake until top crust is golden brown, 50 to 55 minutes. Let cool completely (at least 1 1/2 hours) before unmolding and cutting into squares.
Nutritional facts Per serving: about
- Iron 1.1 mg
- Fibre 2 g
- Sodium 115 mg
- Sugars 21 g
- Protein 2 g
- Calories 195
- Total fat 6 g
- Cholesterol 30 mg
- Saturated fat 3 g
- Total carbohydrate 33 g
