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Fresh Fig and Almond Crostata

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

Source: Everyday Food, October 2008
Total Time Prep Servings

Ingredients

For the Dough

For the Filling

Directions

Cook's Notes

The prettiest fresh figs aren't always the tastiest. Perfectly ripe figs, which are plump and tender (but never mushy), are often slightly cracked, with a bit of "honey" forming at the stem. They're highly perishable, so use them right away, or refrigerate for up to 2 days.

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Reviews

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How would you rate this recipe?
124
  • sunriseseaport
    16 SEP, 2017
    Very simple and turned out great. No special bakeware needed. We had it for dessert and again this morning for breakfast.
    Reply
  • MS12186721
    5 AUG, 2017
    Lovely recipe! I have over 100 Raspberry bushes in my back yard so I swap the Figs for Raspberries.
    Reply
  • davidnolancook
    14 SEP, 2015
    This is so great! We have 2 fig trees here in SoCal that are exploding with figs - this is such a great way to use them up. Pile them up on top all you want. Thanks from Oxnard, CA
    Reply
  • serenity4
    22 JUN, 2015
    very festive and delicious. The only disappointment is the crust that cracks and filling oozes out and make it messy. I have made it 3 times and each time the crust cracked.
    Reply
  • corydon31
    12 OCT, 2013
    This was very good. I added raspberries as well. Only used about 8 large figs quartered and it was chock full. Definitely something to make again. Thanks!
    Reply
  • BlueStateOfMind
    21 AUG, 2013
    It was a great hit with my gourmet friends.
    Reply
  • Ruffian4
    25 AUG, 2012
    Great recipe! We had a figs daily for two weeks and made one of these every other day,and fig jam. My son-in-law is a chef and especially loved the pastry. My husband couldn't get enough of them. I think we have one more harvest left. Can't wait!
    Reply

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