Torta del Lampone e del Fig
Técnica

When we prepared this torta, we were unable to find any fresh figs and so had to make do with dried instead. These were fine, and to make them comparable to fresh figs they needed to be simmered in fruit juice until they had plumped up and softened. After experimentation, we found that apple and mango is the most pleasing.

Ingredienti:

• 185g/7oz unsalted butter
• 185g/7oz caster sugar
• one egg yolk
• one whole egg
• 335g/12oz plain flour
• one teaspoon of baking powder
• four figs, cut into quarters
• 200g/8oz raspberries
• zest of one orange
• one oven, preheated at 180°C/350°F/Gas mark 4

Técnica

1. Cream the sugar and the butter in a bowl until they are light and pale.
2. Add the eggs and beat again until the mix has evened out in colour.
3. Sift the flour over the bowl and fold it in with the baking powder and a pinch of salt, then chill until firm enough to roll out.
4. Grease a baking tin (a 23cm/9in sprung tin is ideal) and divide the dough into two balls, rolling one out so that it fits the base of the tin. Remember to use plenty of flour on the surface while rolling to prevent the dough from sticking; a low temperature will also ensure this.
5. Place the first piece in the tin and cover it with the figs, raspberries and orange zest. Now roll the remaining dough and use it to cover the filling, lightly brushing the topside with water and a sprinkling of sugar.
6. Bake for about half an hour, or until the top and bottom are cooked.
7. Serve either drizzled with whipping cream or mascapone.
   
   Nota Bene: when rolled, the dough should be thin, so make sure it is well chilled. Also, while the top and bottom should be thin, the edges should be thicker to keep the moisture in.

Goce!

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