15/20 fresh figs
150 g caster sugar
100 g icing sugar
4 tbsp jam
Cover a large buttered and floured pie pan with shortcrust pastry, prick the dough with a fork, put stones in it, bake in the oven at 210 °C 20 mins.
Garnish: Squeeze the lemon, wash the figs, dry them, cut in half vertically. Put them in a deep dish, sprinkle with caster sugar, sprinkle with lemon. Let them soak for half an hour, turn them over from time to time. Let the precooked dough cool for 10 minutes. Spread the apricot jam, place the figs on top with the sliced side down. Sprinkle with icing sugar, bake in the oven at 230 ° C for 7 to 8 minutes to slightly caramelize the top of the figs.