Recipe information
Yield
Makes 18 Servings
Ingredients
2
cups all purpose flour
1
cup (2 sticks) chilled unsalted butter, diced
1
cup (packed) golden brown sugar, divided
1
/4 teaspoon salt
4
tablespoons dark rum, divided
1
9-ounce package dried black Mission figs, stemmed
1
/3 cup orange juice
1
tablespoon grated orange peel
1
teaspoon ground cinnamon
3
/4 cup sliced almonds
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Preparation
Step 1
Preheat oven to 350°F. Blend flour, butter, 1/2 cup sugar, and salt in processor until coarse meal forms. Add 1 tablespoon rum; blend until moist dough forms. Measure 1 cup dough; reserve for topping. Press remaining dough into 11 1/2 x 7 1/2-inch metal baking pan; do not clean processor.
Step 2
Blend figs, orange juice, orange peel, cinnamon, 1/2 cup sugar, and 3 tablespoons rum in processor to coarse paste. Spread filling over crust. Mix sliced almonds into reserved 1 cup dough. Drop topping by small clumps onto filling. Bake until golden, about 35 minutes. Cool completely in pan. Cut lengthwise into 3 strips, then cut each strip crosswise into 6 pieces.