Ingredients

2 cups all-purpose flour

1/4 cup granulated sugar plus additional for sprinkling

1/2 teaspoon salt

1 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes

2 large egg yolks

1 teaspoon pure vanilla extract

1 tablespoon cold water

For fig filling:

• 12 ounces soft dried figs (preferably Calmyrna), stemmed and coarsely chopped
• 1 1/4 cups water
• 1 cup fresh orange juice
• 1/2 cup packed dark brown sugar
• 1 stick unsalted butter, melted and cooled
• 3 large eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 teaspoon grated orange zest
• 1 1/2 cups walnuts (6 ounces), coarsely chopped

• Equipment: a 9-inch springform pan

• Accompaniment: mascarpone

Description

A Rich Filling Is Studded With Walnuts And Imbued With Citrusy Notes Of Orange, Then Packaged Between A Crust And A Lattice Top, Both Made From...

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