Fig Crostata
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
37
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Salt2 large
Egg Yolk1 tsp
Pure Vanilla Extract1.25 cups
Water1 cup
Orange Juice (fresh)3 large
Egg (lightly beaten)1 tsp
Orange Zest (grated)1.5 cups
Walnut (6 ounces, coarsely chopped)Directions:
1
Make pastry dough: Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps
2
Add yolks, vanilla, and water and gently stir with a fork (or pulse) until incorporated and dough begins to form large clumps
3
Turn out dough onto a lightly floured surface and divide into 4 portions
4
With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat
5
Gather all dough together (using a pastry scraper if you have one), then divide dough in half and form each half into a 5- to 6-inch disk
6
Chill, wrapped in plastic wrap, until firm, at least 1 hour
7
Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps
8
Add yolks, vanilla, and water and gently stir with a fork (or pulse) until incorporated and dough begins to form large clumps
9
Turn out dough onto a lightly floured surface and divide into 4 portions
10
With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat
11
Gather all dough together (using a pastry scraper if you have one), then divide dough in half and form each half into a 5- to 6-inch disk
12
Chill, wrapped in plastic wrap, until firm, at least 1 hour
13
Make fig filling while dough chills: Simmer figs, water, orange juice, and brown sugar in a medium saucepan, covered, stirring occasionally, until figs are soft and mixture is reduced to about 2 cups, 15 to 20 minutes
14
Pulse in a food processor until finely chopped (mixture should not be smooth)
15
Transfer to a large bowl and cool slightly
16
Stir in butter, eggs, vanilla, zest, and walnuts
17
Simmer figs, water, orange juice, and brown sugar in a medium saucepan, covered, stirring occasionally, until figs are soft and mixture is reduced to about 2 cups, 15 to 20 minutes
18
Pulse in a food processor until finely chopped (mixture should not be smooth)
19
Transfer to a large bowl and cool slightly
20
Stir in butter, eggs, vanilla, zest, and walnuts
21
Make tart shell: Preheat oven to 350°F with rack in middle
22
Generously butter springform pan
23
Roll out 1 portion of dough between 2 sheets of parchment paper into a 12-inch round (dough will be soft; chill or freeze briefly if it becomes difficult to work with)
24
Peel off top sheet of parchment and carefully invert dough into pan
25
(Dough will tear easily but can be patched together with your fingers
26
) Press dough onto bottom and 1 inch up side of pan, then trim excess
27
Chill tart shell until ready to assemble crostata
28
Roll out remaining dough between 2 sheets of parchment paper into a 12-inch round
29
Peel off top sheet of parchment, then cut dough into 10 (1-inch-wide) strips and slide (still on parchment) onto a tray
30
Chill until firm, about 10 minutes
31
Preheat oven to 350°F with rack in middle
32
Generously butter springform pan
33
Roll out 1 portion of dough between 2 sheets of parchment paper into a 12-inch round (dough will be soft; chill or freeze briefly if it becomes difficult to work with)
34
Peel off top sheet of parchment and carefully invert dough into pan
35
(Dough will tear easily but can be patched together with your fingers
36
) Press dough onto bottom and 1 inch up side of pan, then trim excess
37
Chill tart shell until ready to assemble crostata
38
Roll out remaining dough between 2 sheets of parchment paper into a 12-inch round
39
Peel off top sheet of parchment, then cut dough into 10 (1-inch-wide) strips and slide (still on parchment) onto a tray
40
Chill until firm, about 10 minutes
41
Assemble crostata: Spread fig filling in shell
42
Arrange 5 strips of dough 1 inch apart on filling
43
Arrange remaining 5 strips 1 inch apart across first strips to form a lattice
44
Trim edges of strips flush with edge of shell
45
Sprinkle crostata with sugar
46
Bake until filling is slightly puffed and pastry is pale golden, about 30 minutes
47
Cool completely, then remove side of pan
48
Serve crostata with mascarpone
49
V Spread fig filling in shell
50
Arrange 5 strips of dough 1 inch apart on filling
51
Arrange remaining 5 strips 1 inch apart across first strips to form a lattice
52
Trim edges of strips flush with edge of shell
53
Sprinkle crostata with sugar
54
Bake until filling is slightly puffed and pastry is pale golden, about 30 minutes
55
Cool completely, then remove side of pan
56
Serve crostata with mascarpone
57
V