• pastry for single crust pie
  • 3/4 pound fresh figs
  • 1 8oz can almond paste
  • 3/4 cup whole milk ricotta
  • 3 tbsp Lyle’s Golden Syrup
  • 1 tsp vanilla

Roll out pastry to about a 13″-14″ circle. Place on sheet pan – on parchment paper, if you have it.

Break up almond paste and slowly mix in the ricotta – making sure the almond paste is breaking up and mixing in. Add the vanilla and Golden syrup.

Spread the almond cream evenly over the crust leaving a 3″ border all around.

Thickly slice the figs and place then atop the almond cream.

Fold the pastry up over the filling, crimping as you go along.

Bake in a preheated 400°F oven for about 45 minutes.

Cool and serve!