FIG AND WALNUT CROSTATA
Number Of Ingredients 15
Steps:
- 1 In a large bowl, stir together the flour, sugar, walnuts, and salt. With a pastry blender or a fork, blend in the butter until the mixture resembles coarse meal. In a small bowl, beat together the egg and vanilla. Pour the egg mixture over the dry ingredients and stir with a fork. Scoop up some of the mixture with your hand and rapidly squeeze it until it holds together. Repeat with the rest of the mixture until it can be formed into a ball. If the mixture seems too dry and crumbly, add a teaspoon or so of cold water. Gather the dough into a disk. Wrap it in plastic wrap. Refrigerate 1 hour up to overnight. 2 Let the dough soften briefly at room temperature. Place the dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick. 3 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes. 4 Place the rack in the lowest third of the oven. Preheat the oven to 450°F. Butter a sheet of aluminum foil. Fit the foil buttered-side down against the pastry. Bake the shell on the lowest rack of the oven 20 to 25 minutes or until lightly golden. 5 While the shell is baking, prepare the filling. In a large bowl, mix together the sugar and flour. Stir in the cream, egg, and vanilla until smooth. 6 Remove the stems of the figs and cut them in half from stem end to blossom end. 7 Remove the tart shell from the oven and place it on a cooling rack. Reduce the oven heat to 375°F. Remove the foil. If the pastry has puffed up, flatten it gently with spoon. Arrange the fig halves cut-side up in the shell. Whisk the cream filling again and drizzle it over the figs. 8 Place the tart in the oven and bake 50 minutes or until the cream is set. 9 Cool the tart on a wire rack 10 minutes Remove the pan rim and let cool completely. Dust with confectioner's sugar before serving. Store covered with a large inverted bowl at room temperature up to 24 hours. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h45m
Number Of Ingredients 14
Steps:
- 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).
- 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.
Nutrition Facts : Calories 387 g, Fat 23 g, Fiber 3 g, Protein 6 g
RUSTIC BLUEBERRY AND FIG CROSTATA
An incredibly simple free-form dessert, also know as a galette, that's perfect for new or experienced bakers. The complementary tarragon gives it a little pop of unexpected flavor.
Provided by lutzflcat
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Roll pie crust out on a floured work surface to about 10 inches. Transfer to the prepared baking sheet.
- Combine blueberries, flour, sugar, tarragon, lemon zest and juice, and almond extract in a medium bowl. Mix well.
- Spoon blueberry mixture into the center of the pie crust, leaving about a 2-inch border. Place fig slices in the center in a circular pattern. Fold crust up all around the edge of the blueberries, crimping and pinching to create pleats.
- Whisk egg and water together in a small bowl. Brush edges of crust with mixture and sprinkle with turbinado sugar.
- Bake in the preheated oven until crust is crispy and golden brown, about 20 minutes. Remove from the oven and set aside to cool and set, 15 to 30 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 34.2 g, Cholesterol 31 mg, Fat 11.2 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 169.5 mg, Sugar 12.8 g
FIG & WALNUT SLICE
Looking for something new to go with your favourite cheese? This makes a perfect accompaniment, or a lovely gift
Provided by Good Food team
Categories Treat
Time 15m
Number Of Ingredients 7
Steps:
- Pulse the almonds in a food processor until most are finely chopped. Remove and transfer to a bowl. Whizz the figs until they form a sticky paste, then add this to the almonds with the remaining ingredients. Mix well, then shape into a sausage and allow to dry, uncovered, in the fridge or a cool, dry place for a week.
- Wrap and tie in baking parchment if giving away, then slice and serve alongside your favourite cheeses. Will keep in a cool place for up to 2 months.
Nutrition Facts : Calories 113 calories, Fat 6 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
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FIG CROSTATA - THE WIMPY VEGETARIAN
From thewimpyvegetarian.com
5/5 (2)Estimated Reading Time 7 minsCuisine Dessert
- Combine the flour, sugar, orange zest, and salt in the bowl of a food processor fitted with a blade. Pulse a few times to disperse the sugar, zest, and salt through the flour. Add the butter all at once and pulse 10 - 12 times until the butter pieces are the size of peas. This can be best checked by removing the lid of the processor and lift some of the flour mixture with a fork.
- Stem and quarter the figs, and place in a medium pot over medium heat. Add the orange juice, butter, Apple Cider Syrup, salt, orange zest, and brown sugar, and bring to a simmer.
HONEYED FIG CROSTATAS RECIPE - MELISSA RUBEL JACOBSON
From foodandwine.com
5/5 Total Time 2 hrs 15 minsAuthor Melissa Rubel Jacobson
- In a food processor, pulse the flour with the sugar and 1/2 teaspoon of salt. Add the butter and pulse until it is the size of peas. Add the water; pulse until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
- On a lightly floured surface, roll out the dough 1/8 inch thick. Cut out eight 5-inch rounds, rerolling the scraps if necessary; transfer to a parchment paper–lined baking sheet and refrigerate for 30 minutes.
- Preheat the oven to 375°. In a bowl, toss two-thirds of the figs with 3 teaspoons of the honey, the lemon juice, thyme leaves and a pinch of salt. Arrange the figs on the dough rounds, leaving a 1/2-inch border all around. Fold the edges over the figs and brush the dough with the egg wash. Chill for 30 minutes.
- Bake the crostatas for 35 minutes, rotating halfway through baking, until the crusts are golden. Let stand for 10 minutes.
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