Dough:250g wheat flour 100g confectioner's sugar 125g unsalted butter 2 egg yolks Sicilian lemon zests A bit of salt 30 ml milk (if the dough is dry)
Frangipane cream:250g wheat flour 2 eggs 250g sugar 250g cashew nut flour 50g wheat flour 15ml Grappa or rum (optional)
For the dough:First, mix the butter with the flour and sugar, until it looks like crumbs. Then, mix the other ingredients until it gets even, without overmixing. Spread on the bottom and sides of a removable bottomed pan. Pre-bake it for 15 minutes in medium heat, and set aside.
For the cream:First, mix the butter and sugar in a food mixer until it gets white. Then, add eggs until it gets dense. Add cashew nut flour and mix it at low speed, add wheat flour and mix it until it gets thick. Then, put this cream in the pan with the pre-baked dough spreading fresh figs in it. Bake it for 30 minutes until the pie gets golden. Serve it warm with yogurt ice cream!
For the balsamic caramelIngredients: 3 kg sugar 350 ml water 3 peeled oranges 150 ml Port Wine 50 ml balsamic vinegar
Directions:In a bowl, melt the sugar and add Port Wine. Wait for the alcohol to evaporate, and then add water and peeled oranges. Let it boil until it looks like a thin wire. Mix caramel to the balsamic vinegar. Reserve it outside the refrigerator.
CHÁCARA BROTTORod. SP 73 - km 6,5 Bairro Pedra Branca Campinas/SP – Brazil Mailbox 114 ZIP 13051-083
FAZENDA VISTA ALEGRERod. Conego Cyriaco Scaranello Pires - km 07 Bairro Córrego Azul Monte Mor /SP - Brazil ZIP 13190-000