![\"IMG_5134-2\"](\"http:\/\/sites.williams.edu\/lifeofpie13\/files\/2014\/01\/IMG_5134-2.jpg\")
<\/a><\/p>\nBut by the time the cheese batter was poured on top and the crumb added, it was hard to see the attempt at some special lay-out…<\/p>\n
We’ll see how it tastes tomorrow!<\/p>\n<\/a><\/p>\n
I have been super into figs recently, and I love cheese, so I decided this would be a perfect pie for me to try.\u00a0 I decided for a little umph I’d put some nuts into the crust since the topping called for nuts..\u00a0 Unfortunately, I combined the recipe for the nutty pie crust and the one for the vodka trick, which called for significantly more shortening.\u00a0 By the time I added the liquid, it was much too wet to be able to roll out, so I decided to make a push-in\u00a0 tart instead. I’m not totally sure what went wrong with the pastry, but I hope it still tastes good.<\/p>\n
I followed the recipe pretty much exactly except with the dried figs, I reconstituted them by pouring boiling water over them and letting them in a bowl for fifteen minutes.\u00a0 We also didn’t have enough almond slices for the topping, so I ended up putting some pecans in there as well.\u00a0 I think the topping is sort of interesting because it’s not quite a crumb but it’s made with all crumb-like ingredients with the exception of the slices for little pieces. I also find this pie interesting because it obviously has a lot of sweet components (such as the topping) but also has the basil, so it’s clearly not supposed to be completely dessert-y.\u00a0 I’ll be interested in seeing how all the flavors come together.<\/p>\n
Doing the tart made me slightly confused on the decorative piece. How was I going to do decorations with a tart? I decided to try to lay out the figs in a way that would be decorative.<\/p>\n
But by the time the cheese batter was poured on top and the crumb added, it was hard to see the attempt at some special lay-out…<\/p>\n We’ll see how it tastes tomorrow!<\/p>\n<\/a><\/p>\n<\/a><\/p>\n