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Fresh Fig and Almond Crostata

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

  • Prep:
  • Total Time:
  • Servings: 8
Fresh Fig and Almond Crostata

Source: Everyday Food Fresh Flavor Fast, 2010


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


  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).

  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.

  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.

  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.

Cook's Note

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.

Reviews (3)

  • 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!

  • BlueStateOfMind 21 Aug, 2013

    It was a great hit with my gourmet friends.

  • 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!

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