Best Fresh Fig And Almond Crostata Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRESH FIG AND ALMOND CROSTATA



Fresh Fig and Almond Crostata image

A tender almond filling and a buttery crust, both quickly blended in the food processor, complement delectable figs. The crostata is especially good warm.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h45m

Number Of Ingredients 14

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water
1/2 cup blanched almonds
1/2 cup sugar
2 large eggs
4 tablespoons (1/2 stick) unsalted butter, room temperature
2 teaspoons all-purpose flour
1/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1 pound ripe fresh figs (about 16), stemmed and thinly sliced
1 tablespoon fresh lemon juice

Steps:

  • Make dough: In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if necessary, gradually add up to 2 tablespoons more water). Do not overmix. Flatten dough into a disk; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days).
  • Make filling: In food processor, combine almonds and sugar; process until finely ground. Add 1 egg, butter, flour, vanilla, and salt; pulse until smooth, and set aside. In a medium bowl, combine figs and lemon juice; set aside.
  • Preheat oven to 350 degrees. On a large lightly floured piece of parchment paper, roll dough to a 14-inch round. Spread almond filling in center, leaving a 2-inch border; top with fig mixture. Fold border over edge of filling, pleating all around; press down gently to seal. In a small bowl, mix remaining egg with 1 teaspoon water; brush dough with egg wash.
  • Lifting edges of parchment, transfer crostata to a rimmed baking sheet. Bake until crust is golden brown, about 1 hour. Let cool on baking sheet at least 30 minutes. To serve, cut crostata into wedges.

Nutrition Facts : Calories 387 g, Fat 23 g, Fiber 3 g, Protein 6 g

FRESH FIG AND ALMOND CROSTATA



FRESH FIG AND ALMOND CROSTATA image

Categories     Fruit     Dessert

Yield 8 people

Number Of Ingredients 20

GET MORE
Subscribe to Martha Stewart Living
Sign Up to Receive Video Recipes Daily
INGREDIENTS
FOR THE DOUGH
1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water
FOR THE FILLING
1/2 cup blanched almonds
1/2 cup sugar
2 large eggs
4 tablespoons (1/2 stick) unsalted butter, room temperature
2 teaspoons all-purpose flour
1/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1 pound ripe fresh figs (about 16), stemmed and thinly sliced
1 tablespoon fresh lemon juice

Steps:

  • TEP 1 Make dough: In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if necessary, gradually add up to 2 tablespoons more water). Do not overmix. Flatten dough into a disk; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). STEP 2 Make filling: In food processor, combine almonds and sugar; process until finely ground. Add 1 egg, butter, flour, vanilla, and salt; pulse until smooth, and set aside. In a medium bowl, combine figs and lemon juice; set aside. STEP 3 Preheat oven to 350 degrees. On a large lightly floured piece of parchment paper, roll dough to a 14-inch round. Spread almond filling in center, leaving a 2-inch border; top with fig mixture. Fold border over edge of filling, pleating all around; press down gently to seal. In a small bowl, mix remaining egg with 1 teaspoon water; brush dough with egg wash. STEP 4 Lifting edges of parchment, transfer crostata to a rimmed baking sheet. Bake until crust is golden brown, about 1 hour. Let cool on baking sheet at least 30 minutes. To serve, cut crostata into wedges.

Related Topics