- 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!”