Fig Crostata

Position a rack in the lower third of an oven and preheat to 400°F (200°C). Line a baking sheet with parchment paper.

Lightly dust a work surface and a rolling pin with flour. Roll out the chilled dough into a round 13 inches (33 cm) in diameter and about 1/8 inch (3 mm) thick. Trim off any ragged edges to make an even 12-inch (30-cm) round. Carefully roll the dough around the pin and unroll it onto the prepared baking sheet.

In a large bowl, gently toss together the figs, brown sugar, cornstarch, lemon zest, 3 tsp. of the lemon juice, the kirsch and salt until thoroughly combined. Leaving a 2-inch (5-cm) border uncovered, arrange the fig filling in the center of the pastry.  Fold the border up and over the filling, forming loose pleats all around the edge and leaving the center open. Brush the pleated dough with the egg mixture, then sprinkle with the turbinado sugar. You will not use all of the egg mixture.

Bake until the crust is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool.

While the crostata is cooling, in a small bowl stir together the mascarpone cheese, honey and the remaining 2 tsp. lemon juice.

Serve the crostata warm or at room temperature with a dollop of the mascarpone mixture on top. Serves 8.

Williams-Sonoma Test Kitchen