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Recipe

无花果和sultana片

Stuffed with a sweet, soft fruity filling, this divine fig and sultana slice is perfect served fresh from the oven with a sprinkle of sugar and a pot of hot tea.

May 29, 2014 2:00pm
  • 30 mins preparation
  • 45 mins cooking
  • Makes 12 Item
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Ingredients

Filling
  • 1 1/2 cup sultanas
  • 1 1/2 cup chopped figs
  • 1/3 cup dark brown sugar
  • 1汤匙马沙拉白葡萄酒
  • 2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
无花果和sultana片
  • 2 cup plain flour, sifted
  • 1/3 cup caster sugar
  • 250 gram butter, chilled, chopped
  • 2 egg yolks
  • 1 tablespoon iced water
  • 1/2 teaspoon vanilla extract
  • caster sugar, to sprinkle

Method

无花果和sultana片
  • 1
    Sift flour into a large bowl. Stir in sugar. Rub in butter using fingertips, until mixture resembles breadcrumbs.
  • 2
    In a small jug, whisk egg yolks, water and vanilla together. Add to butter mixture to make a firm, but pliable dough. Knead lightly. Wrap in plastic wrap and chill for 30 minutes.
  • 3
    Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line an 18 x 28cm slice pan, extending paper 2cm above the edge on the two long sides.
  • 4
    To make filling: Place all ingredients in a food processor. Pulse until mixture is combined.
  • 5
    Cut pastry in half. Roll each half out between 2 sheets of baking paper. Ease one half into prepared pan. Spread fruit mixture evenly over, then cover with remaining pastry.
  • 6
    Sprinkle with caster sugar. Bake 40-45 minutes, until cooked and golden. Cool in pan on a wire rack. Cut into squares.

Notes

Store in an airtight container.

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