Fig and Almond Crostata
In this Italian-style free-form tart, thinly sliced fresh figs and a tender almond filling are encased in a buttery crust. If you can’t find fresh figs, use ripe plums, pitted and thinly sliced.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
In a food processor, combine almonds and sugar; process until finely ground. Add 1 egg along with butter, flour, vanilla, and salt; pulse until smooth. In a bowl, gently toss figs and lemon juice to combine.
Step 2
Preheat oven to 350°F. On a large, lightly floured piece of parchment paper, roll out dough to a 14-inch round. Transfer to a rimmed baking sheet. Spread almond filling in center of dough, leaving a 2-inch border; top evenly 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 the water; brush dough border with egg wash.
Step 3
Bake until edges of crust are golden brown, about 1 hour. Let cool on baking sheet at least 30 minutes before cutting into wedges and serving.
