A light, sweet and nourishing breakfast to start the day on the right pace.
The wholesomeness of fig jam made with grandma’s recipe joins the unmistakable flavour of apples and the inebriating scent of lemon juice.
To make it you’ll need:
- 300 g flour
- 100 g fig jam (link)
- 3 tablespoons honey
- 3 apples
- 40 ml extra-virgin olive oil
- Ground cinnamon to taste
- 6 tablespoons LIMMI lemon juice
- 1 pinch of salt
In a bowl, sift and mix the flour with the honey, oil, cinnamon, pinch of salt, the lemon juice, and just enough cold water to form soft, elastic dough. Cover it with a clean, lightly moistened towel, and let it rest for one hour.
Thereafter, stretch the dough to 1 cm in thickness with your rolling pin (remember to save a little dough to make strips for the lattice top).
Lay the dough in a pre-oiled cake pan, and spread figs jam over it. Peel and cut the apples into round slices, soak them for a couple of minutes in a few drops of LIMMI lemon juice, then neatly arrange them in the pie pan.
Use the previously saved dough to make the lattice top for your figs and apples pie.
Bake in a pre-hearted oven at 180° for about 40 minutes.