This recipe is adapted from one that Nutmeg found in the University of California, Berkeley Wellness Letter in 2009. The crust is much like a shortbread and can be made ahead of time.
Ingredients
½ Cup Walnuts, shelled
1 Cup Flour
⅓ Cup White Sugar
1½ Teaspoons Grated Orange Zest
⅛ Teaspoon Salt
¼ Cup Walnut Oil, or use vegetable oil
1 Cup Dried Figs, coarsely chopped
⅔ Cup Port Wine
¼ Cup Orange Juice
2 Tablespoons Honey
½ Teaspoon Cardamom, ground
Instructions
Preheat the oven to 350°F
On a baking sheet, toast the walnuts for 7 minutes, or until crisp and fragrant
Leave the oven on
Transfer the walnuts to a food processor
Add the flour, sugar, orange zest, and salt, and process until finely ground
Add the walnut oil and process until evenly moistened
Press the mixture into an 8-inch square metal baking pan
With the tines of a fork, prick the dough all over
Bake for 20 minutes, or until the crust is crisp
Cool the crust on a wire rack
Leave the oven on
Meanwhile, in a small saucepan, combine the figs, port, orange juice, honey, and cardamom
Bring to a simmer
Cover and cook until the figs are soft and most of the liquid has been absorbed, about 20 minutes.
Transfer the mixture to a food processor and process to a smooth paste
Spread the fig paste over the cooled crust and put back in the oven and bake for 20 minutes to set the topping
Cool in the pan on a wire rack before cutting into squares
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2012/09/common-figs