Alberola Fig Cake

Place the flour on a cutting board Add the butter, sugar, eggs, yeast, salt, and lemon juice. Knead until the dough is soft, smooth, and free of streaks of butter. The consistency should be firm but workable.

Gather the dough and let it rest in a cool place for about an hour. Resting should make the dough more stable and easier to roll out; when finished, the surface should appear even and not excessively sticky.

Roll out the dough with the rolling pin until you obtain a sheet of pastry that is not too thin. Maintain a thickness sufficient to support the fig filling, without creating tears; the pastry should be regular and wide enough to cover the bottom of the pan. baking pan.

Chop the bitter almonds and spread them on the bottom of a baking pan circular. Then cover the base and edges with the pastry, making sure it adheres without pressing it down too much; make sure that there are no openings through which the fig pulp could escape.

Cut the fresh figs into rounds Arrange them evenly on the pastry. Arrange the slices without overlapping them too much, so the pulp can cook evenly and firm up while in the oven.

Slice the figs, squeeze them, and spread them over the fig slices. Spread the pulp evenly, avoiding thick layers; the filling should cover the surface of the tart without compromising even baking.

Bake it baking pan at 200°C (392°F) and cook for about forty minutes. Check the surface and pulp: cooking is complete when the figs turn reddish and appear dried out, with concentrated moisture and cooked pulp.