INGREDIENTS
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2 cups unsifted bleached all-purpose flour
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1 teaspoon cold milk
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1/8 teaspoon baking powder
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1 1/4 teaspoons vanilla extract
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1/4 teaspoon salt
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1/2 teaspoon ground cinnamon
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11 tablespoons cold unsalted butter, cut into small, rough chunks
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1/4 teaspoon freshly grated nutmeg
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10 tablespoons granulated sugar
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18 fresh figs (about 2 1/2 generous pints), stemmed and left whole
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1 cold large egg
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2/3 cup best-quality red currant jelly