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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: 45 mins
    total time: 2 hours 45 mins
  • servings: 8

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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

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.

Directions

  1. Step 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. 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.

  3. 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.

  4. 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.

Source
Everyday Food Fresh Flavor Fast, 2010

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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!