Fig, raspberry & cardamom pie

Fig, raspberry & cardamom pie

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(1 ratings)

Prep: 50 mins Cook: 25 mins - 45 mins plus chilling, cook time depends on the size of your pie

More effort

Makes 1 large pie, about 25cm/10in (serves 6-8), 2 medium pies, about 18cm/7in each (each serves 3-4) or 4 individual pies, about 10cm/4in each
An unusual fruit filling, complemented by Middle-Eastern flavours of rosewater and cardamom, makes for an impressive dinner party dessert

Nutrition and extra info

  • Freezable

Nutrition: per serving (8)

  • kcal523
  • fat25g
  • saturates15g
  • carbs63g
  • sugars30g
  • fibre6g
  • protein7g
  • salt0.2g
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Ingredients

    For the pastry

    • 225g cold unsalted butter, chopped into small pieces
    • 350g plain flour
    • 50g icing sugar
    • 1 large egg yolk (save the white for brushing the pastry)

    For the filling

    • 10-12 large figs, quartered
      Fig

      Fig

      fig

      Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

    • 400g raspberries
    • 50g golden caster sugar, plus extra for sprinkling
    • 1 tbsp cornflour
    • 8 cardamom pods
    • ¼ tsp rosewater
    • 1 tbsp fine polenta or ground almonds
      Polenta

      Polenta

      poh-len-tah

      An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

    • egg white, for brushing (reserved from making the pastry)
    • cream, crème fraîche, natural yogurt or soured cream, to serve
      Cream

      Cream

      cree-m

      Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

    Method

    1. First make the pastry. Put the butter and flour in a food processor with 1/4 tsp salt and blend until the mixture resembles damp breadcrumbs. Or do this by rubbing the butter and flour together in a big bowl with your fingertips. Add the sugar and briefly whizz again or stir to combine.

    2. Whisk the egg yolk with 2 tbsp cold water, and drizzle over the flour mixture. Use the pulse button to blend the mixture once more, keep going until it starts to form larger clumps. If the mixture seems too dry, add a little more water a tsp or 2 at a time, but no more than 3 tsp in total.

    3. Tip out onto a work surface and briefly knead the dough to bring it together into a smooth ball. Avoid overworking or it will become tough. Flatten the dough into a puck shape and wrap well in cling film. Chill for at least 30 mins, or for up to 2 days, or freeze for 2 months.

    4. Next, make the filling. Put the figs, raspberries, sugar and cornflour in a large bowl and gently toss together, being careful not to break up the raspberries, until the fruit is well coated. Put the cardamom in a mortar and crack the pods with a pestle. Remove the seeds from their pods and place them back in the mortar, discarding the pods. Crush the seeds then add to the fruit, along with the rosewater. Set aside for 15 mins.

    5. Remove the dough from the fridge and divide into 2 pieces, one slightly larger than the other. Re-wrap the smaller piece and set aside. Divide the larger piece of dough into the number of pies you’d like to make, or leave whole for a large one. On a lightly floured surface, roll out the dough to the thickness of a 50p piece, or until large enough to line the base of your pie plate or tin, with a little pastry overhanging. Roll the dough over your rolling pin, lift into your plate or tins, and press it well into the corners. Scatter the polenta or almonds over and spoon in the filling. Heat oven to 190C/170C fan/gas 5 and place a baking sheet on the middle shelf.

    6. To create a stamped design for the top of the pie, roll out the pastry on a well-floured sheet of baking parchment . Use a small biscuit cutter to stamp out shapes (we’ve used a heart cutter, but circles, diamonds or flower shapes look pretty too). Brush the pie edge with egg, then slide the pastry lid on top. Trim the edge with scissors and squeeze the pastry edge around the top of your index finger, using your thumb and the other index finger. Work your way along the pastry edge to give a professionally fluted finish. Once covered, whisk the reserved egg white and brush over the pastry. Scatter with a little extra sugar, then place the pie on the baking sheet and bake for 45 mins for a large pie, 35-40 mins for medium pies or 25-30 mins for mini pies, until the pastry is golden and crisp and the juices are bubbling. Cool for 10 mins before serving with cream, crème fraîche, natural yogurt or soured cream.

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    Comments, questions and tips

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    wenroslaw
    28th Oct, 2015
    5.05
    I think this is the most delicious fruit pie I have ever eaten! I didn't bother with the cut out decoration on the top, but was very easy to make. I would probably use slightly less rose water next time.
    maisie-277
    7th Oct, 2015
    This was a great success - living in sw France, figs are prolific at this time of year so an excellent way of using them !!
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