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

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Ingredients

For the Dough
For the Filling

Directions

Instructions Checklist
  • 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).

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  • 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.

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.

Reviews (10)

125 Ratings
  • 5 star values: 40
  • 4 star values: 41
  • 3 star values: 27
  • 2 star values: 12
  • 1 star values: 5
Rating: 1 stars
09/02/2018
The first time I made this it was wonderful. Everyone loved it including me and I am not fond of figs. I have made it 3 times since then and every time I had the same results as Serenity 4. The crust cracked and the filling ran out and burned. I would really welcome any suggestions on how I can remedy this issue. If I cannot find an answer, I will probably not make it again.
Rating: 5 stars
08/27/2018
Crust was flaky and stayed that way. The almond frangipane was better with ground almonds than almond paste and the sliced figs on top were excellent. I am making it again today with Farmer’s Market Pluots.
Rating: 5 stars
07/08/2018
Easy and delicious.
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Rating: Unrated
09/16/2017
Very simple and turned out great. No special bakeware needed. We had it for dessert and again this morning for breakfast.
Rating: Unrated
08/05/2017
Lovely recipe! I have over 100 Raspberry bushes in my back yard so I swap the Figs for Raspberries.
Rating: Unrated
09/14/2015
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
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Rating: Unrated
06/22/2015
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.
Rating: 5 stars
10/12/2013
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!
Rating: 5 stars
08/21/2013
It was a great hit with my gourmet friends.
Rating: Unrated
08/25/2012
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!