It’s almost fall and I can not wait for the change in produce. Give me all the squash and apples!! I got a little jump start this past weekend and picked up some fresh figs at the local farmer’s market. There really is nothing like fresh figs, they taste delicious whether served savory with cheese and bread or sweet like this fig and almond crostada. Crostadas are one of my favorite go-to’s for showcasing some delicious seasonal goods. It’s basically a lazy person’s pie where instead of rolling out and fussing with 2 pie crusts, you just roll out one big dough circle, fill it with something yummy and just fold up the sides. Ta da!! No fancy lattice, no crimping, just straight buttery, flaky, pie quality goodness!
Almond & Fig Crostada Via Queen Martha
FOR THE DOUGH
- 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 2 to 4 tablespoons ice water
FOR THE FILLING
- 1/2 cup blanched almonds (*note: I used almond meal in place of whole almonds)
- 1/2 cup sugar
- 2 large eggs
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- 2 teaspoons all-purpose flour
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 pound ripe fresh figs (about 16), stemmed and thinly sliced
- 1 tablespoon fresh lemon juice
- 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.