Pir with Figs and frangipane cream

  • Crostata di fichi e crema frangipane


For the shortcrust:
250 g of 100% Italian wheat flour type 00 Molino Rossetto
50 g of eggs
125 g of butter
125 g of powdered sugar
4 g of salt

For frangipane cream:
100 g of butter
100 g of refined sugar
100 g of gluten free almonds flour Molino Rossetto
30 g of gluten free potato flour Molino Rossetto
80 g of eggs

250 g of pastry cream Molino Rossetto


  • PREMIUM FLOUR - 35,27 OZ (1 KG) -
  • ALMOND FLOUR GLUTEN-FREE - 3,53 OZ (100 G) -


For the shortcrust.
Mix 125g of butter with flour type 00 in a bowl; add 4g of salt, 50g of shaken eggs, and powdered sugar. Knead the compound until you obtain a compact dough. Envolve it in some film and let it rest in the fridge for 2 hours.

For frangipane cream.
Stiffen 100 g of soft butter with 100 g of refined sugar; add almond flour and potato flour, 80 g of shaken eggs, and mix everything. Cook and make it thicken.

Roll the shortcrust down and put it on a cake pan (32 cm of dimeter). Pierce the dough and cover it with some oven paper and put some dry beans. Cook at 170°C for 15-20 minutes.

Remove from the oven and let the pie cool. Then put some frangipane cream and cook in the oven at 170°C for 25 minutes more. Let it cool and complete the pie with some pastry cream and put figs on the surface.

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