It's a very simple pastry that I make in my food processor. When the dough is blended, I press it into an 8" square baking pan. I use this pastry dough as a base and top it with a variety of different toppings. The picture below is a cooked fig filling that I recently prepared when making homemade fig bars. I have also prepared a cooked apple, cherry or plum topping. I have even put sliced fruit as a topping sprinkled with cinnamon and sugar.
Murbeteig
(Sweet Pastry)
from The Art of German Cooking by Betty Wason
2 c. sifted all purpose flour
pinch of salt
1 tsp baking powder
2-4 Tbsp sugar
3/4 cup butter (1 1/2 sticks)
1 med egg, beaten
1-2 Tbsp liquid (milk, cream, water or rum)
grated lemon rind (opt) or dried lemon peel
Combine flour, salt, baking powder and sugar. Chop in butter into mixture until very fine. Add beaten egg and liquid and the lemon rind or dried lemon peel (if used). Work mixture until it is smooth like pie dough. Press evenly using fingers and heel of palm over bottom and sides of 9 inch round or 8 inch square pan. Or, chill the dough several hours, then roll out between waxed paper to 1/4 inch thick. Add filling. Bake in over preheated to 400 degrees until golden and flaky crisp. 30 to 40 minutes.