Fig tart (2)

Wash the figs, cut into quarters without Peel, place them in a bowl, sprinkle them with sugar and spray them with a glass of rum; Let them stand for about an hour.

Prepare the pastry and let it rest for an hour in a cool place.

Roll out two-thirds of the dough disc and foderatevi a baking dish greased with butter making up just on the edge.

Prick the bottom with a fork, cover it with a sheet of aluminum foil, put on plenty of dried beans to prevent dough to inflate.

Bake in preheated oven at 180 degrees for about 20 minutes.

Withdrawn, remove the paper and beans, let cool.

Spread on the bottom of the pie figs.

In a pan put the jam and diluitela with a glass of rum, heat, stir gently and pour over figs.

With the remaining pastry make few millimeters thick rolls, place grate on the tart and a drawstring along the edge.

Crush gently.

Put back in oven preheated to 180 degrees and cook for about 10 minutes.

Remove, let cool, put on the serving dish.

Accompanying wines: Loazzolo DOC, Albana "Passito" DOCG, The VdT Passule Di Calabria.