Fig, raspberry & cardamom pie - Good Food Middle East

Ingredients

• 225g cold unsalted butter, chopped into small pieces
• 350g plain flour
• 50g icing sugar
• 1 large egg yolk (save the white for brushing the pastry)
• 10-12 large figs, quartered
• 400g raspberries
• 50g golden caster sugar, plus extra for sprinkling
• 1 tbsp cornflour
• 8 cardamom pods
• ¼ tsp rosewater
• 1 tbsp fine polenta or ground almonds
• egg white, for brushing (reserved from making the pastry)
• cream, crème fraîche, natural yogurt or soured cream, to serve