A Figgy Bakewell

• the crust
• 1 1/2 cups white whole wheat flour (organic King Arthur)
• 4 ounces unsalted cold butter, cut into cubes
• 1/2 teaspoon fine sea salt
• 2 tablespoons light muscovado sugar
• small glass of chilled white wine
• the filling
• 4 ounces fig jam
• 5 ounces apricot jam
• 3 ounces Calimyrna figs, thinly sliced, divided
• 4 ounces unsalted butter
• 4 ounces light muscovado sugar
• 3 eggs
• 1/2 teaspoon almond oil essence
• 4 ounces almonds, ground up
• 1 tablespoon all purpose flour
• 1 ounce sliced almonds

1. Toss the salt and sugar into the flour in a bowl. Work the cold butter cubes into the flour using a pastry blender. Spoon in one tablespoon of the cold wine and work that in. Add another. If needed add a little more until the crust comes together. Form a ball and refrigerate for at least 30 minutes.
2. Roll out the chilled dough to about 1/8 of an inch in thickness. Line a 9 inch flan pan. Trim the excess off around the rim.
3. Spread an even layer of fig jam on top of the crust. Smear a layer of apricot jam right over that. Arrange a layer of the figs right on top. Store the pan in the fridge.
4. Cream the butter until it is soft and, well, wimpy. Shoot in the sugar and whip that into the butter. Crack in one egg at a time, whisking each one into the mix. Stir in the almond essence. Then blend in the ground almonds and flour.
5. Spoon the almond egg mix on the top of the figs and jams in chilled flan. Spread out the mix evenly. In the center arrange more of the sliced figs and some slice almonds.
6. Bake in a 400 degree oven for about 30 minutes until golden brown. Cool. Then serve alongside whipped cream, creme fraiche, marscapone,or ice cream.

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Taken from food52.com/recipes/10288-a-figgy-bakewell (may not work)