Fig Crostata

Fig Crostata is rated 5.0 out of 5 by 1.
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Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 8

When figs reach the height of their season in late summer and early autumn, take advantage of their sweet flavor and luxurious texture by showcasing them in this rustic fig crostata.

Ingredients:

  • 1 batch flaky pie dough, chilled
  • 1 lb. (500 g) fresh figs, quartered
  • 1/4 cup (2 oz./60 g) firmly packed brown sugar
  • 2 Tbs. cornstarch
  • 1/2 tsp. grated lemon zest
  • 5 tsp. fresh lemon juice
  • 2 tsp. kirsch
  • Pinch of salt
  • 1 egg beaten with 1 Tbs. heavy cream
  • 1 Tbs. turbinado sugar
  • 8 oz. (250 g) mascarpone cheese
  • 1 1/2 Tbs. honey

Directions:

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

Rated 5 out of 5 by from Yummmmmm! I made this today to go along with the Braised Short-Ribs. I did substitute the sugar for coconut sugar and it was tasty. But if you don't mine then use cane sugar. I did because I am trying to eat healthy. Other then that I follow the recipe. I love figs, so I really enjoyed my piece with the mascarpone cheese. I used organic raw honey. All I can say is yum. You got to try it. Tip: for the crust, I tried something different. I watch one of the WS videos on pie crust and it recommend to grate yes "grate" like cheese the butter stick, just put it in the freezer for 15 minutes and grate. Then put it back on the freezer and in another 15 minutes take out when you are ready to use it. You don't need to use the food processor, since the butter is already grated. Try it, it came out very flaky and the bottom was too, not soggy.
Date published: 2017-10-24
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