Crostata Di Fichi E Lamponi
Submitted by nikolas
Italian fig and raspberry crostata with almond cream filling on a buttery sweet pastry crust. Fresh figs, scattered berries, and a dusting of powdered sugar make this tart stunning.
YIELD
10 servingsPREP
35 minCOOK
40 minREADY
1 hrsThis is the kind of tart you see in an Italian pasticceria window and can’t walk past.
A buttery sweet dough lines the pan, then gets filled with a smooth almond cream made from real almond paste, butter, eggs, and just enough flour to hold it all together. It bakes until golden and set.
Then the showstopper: ripe fig quarters arranged in concentric circles over the warm filling, with fresh raspberries tucked into every gap. A final snowfall of powdered sugar and it’s ready.
The almond cream is rich and marzipan-scented. The figs bring honey sweetness. The raspberries cut through with bright acidity. Every bite hits different.
Pro Tips
- Use the ripest figs you can find. They should give slightly when pressed and smell sweet at the stem end
- Chill the dough thoroughly before rolling. This pastry is tender and fights back if it’s warm
- The almond filling puffs during baking and settles as it cools. Don’t panic when it deflates
- Assemble the fruit on the cooled tart, not hot. Warm filling will make the raspberries bleed
Ingredients
Directions
FOR THE DOUGH: Preheat oven to 350℉ (180℃).
Combine dry ingredients in bowl of food processor and pulse several times to mix.
Cut butter into 8 pieces and distribute evenly over dry ingredients in work bowl.
Pulse until very finely powdered.
Add egg and continue to pulse until dough forms a ball that revolves on blade.
Remove dough, press into a disk, wrap and chill.
FOR THE ALMOND FILLING: Combine almond paste, sugar and yolk and beat by machine until smooth.
Beat in butter, scrape bowl and beaters and beat in egg.
Continue beating until light. Stir in flour.
Roll dough on a floured surface and line a 10-inch tart pan.
Spread filling evenly in pan.
Bake about 40 minutes, until crust and filling are baked through.
Cool on a rack.
To finish the crostata, arrange the fig quarters, cut side up, in concentric rows, on the baked almond filling.
Lace the raspberries here and there between the figs and in the center of the tart.
Just before serving, dust with the confectioners’ sugar.
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