BECKY LUIGART-STAYNER
Yield
10 servings (serving size: 1 wedge)

How to Make It

Step 1

Prepare and bake the Pastry Crust in a 9-inch pie plate. Cool crust completely on a wire rack.

Step 2

Combine the figs and Marsala in a medium saucepan, and bring to a simmer over medium heat. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; place in a medium bowl. Cool completely.

Step 3

Preheat oven to 350°.

Step 4

Melt the margarine in a small, heavy saucepan over low heat. Remove from heat; add brown sugar and salt, stirring until combined. Add maple syrup, vinegar, vanilla, and eggs; stir well. Add to fig mixture; stir well. Spoon fig mixture into prepared crust. Bake at 350° for 35 minutes or until filling is set. Cool on a wire rack.

Ratings & Reviews

EMatthews's Review

EMatthews
April 26, 2011
Good flavor- tastes like Fig Newtons. I used Calimyrna figs, but if I make it again, I'll try Mission figs (smaller seeds) and process them into much smaller pieces after cooking in the Marsala and cooling. I used the Cook's Illustrated "Foolproof Pie Dough", which is amazingly tender and shortbread-like (a bit of a splurge, but it was for a holiday dinner).