1 quantity prepared sweet pastry
12 ripe fresh figs
½ cup (125ml) Maraschino
2 tablespoons sugar
½ cup fruit jam
Roll out pastry to 3mm thick and line a greased and floured 24cm pie dish.
Prick pastry with the prongs of a fork, line pastry case with nonstick baking paper and weigh down with uncooked beans.
Bake in a moderate oven for about 20 minutes.
Remove beans and paper.
Set aside to cool completely.
Peel and slice figs.
Sprinkle with sugar and drizzle with Maraschino.
Spoon jam into pastry case.
Top with figs and pour the remaining liquid on them.
Cool completely before serving.