Scrumptious Fig Squares - cooking recipe

Ingredients

Filling
1/2 kg dried fig
1 cup fresh orange juice
2/3 cup sugar
1 teaspoon orange zest
1 teaspoon vanilla
1 teaspoon cinnamon
Pastry
1 1/2 cups butter, room temperature
1 cup sugar
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1 egg white, beaten to blend
2 tablespoons sugar
1 teaspoon sugar

Preparation

For filling: Finely chop figs in processor (do not puree).
Combine with juice, sugar and peel in small saucepan.
Simmer until thickened to consistency of jam, stirring frequently, about 3 minutes.
Remove from heat and mix in vanilla and cinnamon.
Cool completely.
For pastry: Preheat oven to 350F (160C).
Line 9 x 13 inch pyrex baking dish with foil.
Cream butter with mixer until light; add sugar and vanilla and beat until light and fluffy, about 5 minutes.
Combine flour, cornstarch and salt in small bowl to blend.
Add to butter until mixture just starts to come together.
Separate in half.
Press one half into pan, just coming up sides slightly.
Brush pastry edges with egg white.
Spread filling over pastry, leaving a 1/4 inch border.
Crumble remaining pastry evenly over pan, and lightly pat down with hands, bringing to edge of pan.
Combine 2 tblsps sugar with 1 tsp cinnamon.
Brush pastry crust with remaining egg white and sprinkle evenly with cinnamon sugar.
Bake until crust around edge is firm to the touch and pastry just begins to colour, about 1 hour, 20 minutes.
Cool on rack.
Remove pastry from pan, using foil as aid.
Cut into 1 1/2 inch squares.