Fig crumble bars with walnut shortbread

Cut the hard stems off the figs and pulse them in a food processor until finely chopped (chop them before adding liquid).

Add the orange juice, water, sugar and cinnamon, and the fig jam if using; pulse to a filling as smooth or chunky as you like.

Beat the butter with the granulated and confectioner's sugar and the vanilla until fluffy, scraping down the bowl; add a quarter to half a teaspoon of salt if the butter is unsalted.

Mix the flour with the baking soda in a separate bowl, add to the butter and mix until a dough forms.

Divide the dough in two, the bottom piece slightly larger.

Line an 8-inch square pan with crumpled parchment overhanging the sides; press the larger piece into an even bottom layer.

Spread the fig filling over it in a thick layer.

Press the chopped walnuts into the remaining dough and crumble pieces over the top, using all of it.

Bake in a preheated 350F oven for 45 to 55 minutes until golden (here 45).

Rest at room temperature at least an hour before cutting so it holds its shape.

Variation, to freeze: assemble unbaked and freeze; bake from frozen covered in foil with holes cut in it at 350F for about 30 minutes, then uncovered until golden, about an hour to an hour and 15 minutes in all; or thaw overnight and bake 45 minutes.