Orange, Pecan & Fig Bars

Phoebe Thorburn -

If you grew up on Squashed Fly Slice like me – you may share my affinity for spiced fruit fillings sandwiched between layers of golden dough! This slice borrows from that memory as well as the Italian Christmas cookies, called Cucidati. The slice smells like Christmas, managing to be warming and bright at the same time (a southern-hemisphere xmas specialty!).

before making ~ keep in mind the filling must sit overnight before baking.

INGREDIENTS

Filling

  • 250g dried figs, de-stemmed & roughly chopped
  • 100g pecans, roughly chopped
  • 100g currants or sultanas
  • zest of 1 orange, finely chopped (juice saved for icing)
  • 50g castor sugar
  • 60ml (1/4 cup) water
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch salt

Base

  • 200g plain gluten-free flour (i used bobs 1:1 blend)
  • 100g almond meal
  • 30g castor sugar
  • 150g vegan butter (i used nuttelex buttery)
  • dribble of vanilla

Icing

  • juice of 1/2 orange
  • 10g coconut oil, melted
  • 220g icing sugar

METHOD

  1. Prepare the filling the day before baking. Place the figs, pecans and currants in a food processor and blitz into small pieces. Add the remaining Filling ingredients and blend into a slightly chunky puree – scraping down the sides as required. Transfer the mixture to an airtight container and refrigerate overnight.
  2. The next day, preheat your oven to 160C/320F. Line a 26 x 18 cm (10 x 7 inches) or similar slice tin with greaseproof paper, granting plenty of overhang for easy removal. Take the Filling out of the fridge while you prepare the Base.
  3. Add the flour, almond meal and sugar to a large bowl and whisk to combine. Add the butter in clumps to the bowl, then using your fingers or the back of a spoon, start to "rub" the butter into the dry ingredients. If using your fingertips, eventually switch to a spoon to bring the buttery mixture into a cohesive ball. Roll the dough between two sheets of baking paper into a very thin large rectangle (2-3mm) twice the size of your baking tin - which you can divide into two to form the top & bottom layers of pastry which sandwiching the filling. I used scissors to cut the large baking paper where I divided the rolled out pastry - so I could easily transfer them into the slice tin.
  4. Place one rectangle of pastry face down into the prepared tin – while attached to the baking sheet – then peel off the paper once in position. Using two dessert spoons, dollop small amounts of the Filling mixture all over the pastry - so it's evenly distributed. Then using a small off-set spatula, smooth it into an even layer. Top with the remaining pastry and bake in the preheated oven for 30-35 minutes or until just firm to touch.
  5. Leave the slice in the tin & set aside to bring to room temperature (approx. 2 hours). Once cooled, prepare the Icing by mixing the orange juice and coconut oil together in a bowl, then adding the icing sugar 1/3 at a time, whisking to form a thick but spreadable consistency. Depending on how much juice was in your orange you may not need all the icing sugar. Ice the cooled slice in the tin and refrigerate for at least one hour before slicing and serving. This slice gets better with age & will last 7 days in the fridge.