Prep 20 mins
Cook 35 mins
A buttery crumble crust, flavoured cream cheese filling and sweet figs. Source: Cooking Light
- 1 1⁄3 cups all-purpose flour (about 6 ounces)
- 3⁄4 cup brown sugar, packed
- 1⁄2 teaspoon salt
- 6 tablespoons butter, chilled and cut into small pieces
- 2 cups dried figs, stems removed
- 1 cup water
- 1⁄2 cup granulated sugar, divided
- 3 tablespoons fresh lemon juice
- 3⁄4 cup reduced-fat cream cheese, softened
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2 teaspoons powdered sugar
- Lightly spoon flour into a dry measuring cup; level with a knife.
- In a bowl, combine flour, brown sugar, and salt, stirring well with a whisk.
- Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture firmly into a 13 x 9-inch baking dish coated with cooking spray.
- Combine figs, water and 1/4 cup granulated sugar in a medium saucepan; bring to a boil over medium-high heat.
- Cook 5 minutes or until figs are tender and sugar dissolves.
- Cool slightly. Place fig mixture and juice in a blender; process until smooth.
- Gently spread fig mixture over prepared crust.
- Place remaining 1/4 cup granulated sugar, cheese, vanilla, and egg in a medium bowl; beat with a mixer at medium speed until smooth.
- Pour over fig mixture; spread to edges. Bake at 350° for 30 minutes or until set and lightly browned.
- Cool in pan on a wire rack; sprinkle with powdered sugar.
These are absolutely delicious! I made them with a gluten-free flour mix. I also used frozen figs that we picked last year off of our tree so I omitted the water since they did not need to be rehydrated. My five year old son said he LOVES them... now that's saying something! Thank you Elly for this wonderful recipe! We'll be making these A LOT!
Excellent! I do confess, thought, that I didn't actually make the fig part. I had a jar of Trader Joe's Fig Butter that needed to be used up, had no idea how to use it, so I went looking for recipes and found this. I thought the fig mixture looked pretty similar to what I had. Can't tell how much it may have differed, but the ingredients looked pretty much the same. Anyways, I now have a reason to keep figs on hand. This was delicious! And so different from the norm where desserts are concerned. It was awfully sweet--perhaps that was the fig butter I used, but my impression was that a majority of the sweetness came from the crust. The cream cheese topping is just a thin layer on the top. I'm tempted to try doubling it because I really like that kind of thing.
I made these to take to work and they got rave reviews. The only change I would make is to increase the amount of both the fig layer and the cheese layer as they are both divine!