- The best time to prepare this recipe is from May till September. In order to choose really good figs, they have to be supple or even lightly cracked, with a sort of thick sugar that comes out, when you touch and press them. Then, the figs a mature and have a good taste. Crush the figs with a fork to make a smooth paste.
- Season with spices, cardamom, cinnamon (but not too much!) and some powdered sugar.
- Spread the filo dough, put it in a form and punch-whole many times with a fork to make many small wholes. This avoids that the dough will shrink.
- Let it rest for a half hour in the refrigerator. Then, colour it, so that it becomes almost as hard as a biscuit. Thus, when you put the fig puree on top, it will not moisten and destroy the dough. Spread the fig puree on the tart, power it with sugar icing and put it for 5-6 minutes in the oven.