Fig Fluden Recipe
- 2/3 cup unsalted butter or parve margarine (or half butter and half vegetable shortening), cut into tablespoon-size pieces
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup ice water
- 4 cups water
- 2 tea bags
- Grated peel and juice of 1 lemon
- 2 cinnamon sticks
- 3 cups dried figs, stemmed
- 1/3 cup sugar
- 2 tablespoons bou'ha, or other fruit liqueur
- 1 large egg, lightly beaten
- Place the butter or margarine (or butter and vegetable shortening), flour, and salt in a food processor fitted with the steel blade. Process until crumbly and gradually add the water, continuing to process until a ball is formed. Wrap the dough in waxed paper and refrigerate for at least 30 minutes.
- Bring the water to a boil, then lower the heat and add the tea bags, the lemon peel and juice, and the cinnamon sticks. Steep for 1-2 minutes and remove the tea bags. Place the figs in the water and poach for about 5 minutes.
- Drain the figs and the lemon peel, reserving the poaching liquid. Then place the figs, the lemon peel, the sugar, the liqueur in a food processor fitted with the steel blade. Process but do not purée; you want the figs to have texture. Add a tablespoon or so of poaching liquid if the filling is too dry.
- Preheat the oven to 400° and grease a 9-inch-square pan.
- Roll out half the dough to a 1/8-inch thickness. Put it in the bottom of the pan (it should not go up the sides), and trim off excess dough. Prick the dough with a fork. Spoon in the fig mixture.
- Roll out the second half of the dough and cover the fig mixture. Prick a few holes in the top and brush with the egg.
- Bake the fluden for about 25 minutes, or until the crust is golden.
- When done, cut the fluden into 16 squares. It is wonderful served warm, with whipped cream or ice cream. Or you can let it cool and eat it as you would a fig bar.
