Placek with Figs

• This placek – flat cake- has a filling of bakalie – dried fruit and nuts – there are lots of figs in this mixture, which make it extra delicious.
•  The pastry used is a variation on my Polish  kruche ciasto – shortcrust pastry.

Ingredients – Pastry

• 225g plain flour
• 110g butter
• 1 tablespoon of granulated sugar
• 2 egg yolks
• 5 tablespoons of water
• *
• 1 tablespoon of caster sugar to sprinkle

Ingredients – Filling

• 190g dried figs – chopped
• 60g currants
• 60g raisins
• 60g walnuts – chopped
• 60g soft dark brown sugar
• Grated rind of 1 lemon
• 125ml water

Method – Filling

This filling needs to be cold – so make this first.

• Put all the ingredients into a small pan and heat gently.
• Stir occasionally until the mixture is soft and the water is adsorbed.
• A little more water might be needed and more heating.

Method – Pastry

• A rich pastry is made in the traditional rubbed in method with the ingredients listed above.
• Chill the pastry for around 30 minutes.
• Pre-heat the oven to GM 5 – 190°C.
• Grease and line a shallow tray 21cm x 26cm.
• Divide the pastry into two.
• Roll out one piece to line the bottom of the tin.
• Spread the filling evenly over the pastry – not quite to the edges.
• Roll the second piece of pastry out and use to cover the filling.
• Press the edges down to seal.
• Bake for around 30 minutes until golden.
• Remove from the oven and sprinkle with the caster sugar.
• Leave to cool in the tin.
• Cut into squares when cold.

Hand painted Paragon plates.

Friends who tried this said “Please make this again!”