Fig Crostata Recipe

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Ingredients:

Serving

2 cups all-purpose flour
1/4 cup granulated sugar plus additional for sprinkling
1/2 tsp salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
1 tsp pure vanilla extract
1 tbsp cold water
12 oz soft dried figs ( preferably calmyrna), stemmed and coarsely chopped
1 1/4 cups water
1 cup fresh orange juice
1/2 cup packed dark brown sugar
1 stick unsalted butter, melted and cooled
3 large eggs, lightly beaten
1 tsp pure vanilla extract
1 tsp grated orange zest
1 1/2 cups walnuts (6 oz), coarsely chopped
accompaniment: mascarpone

Directions:

Make pastry dough: Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks, vanilla, and water and gently stir with a fork (or pulse) until incorporated and dough begins to form large clumps.
Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one), then divide dough in half and form each half into a 5- to 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Make fig filling while dough chills: Simmer figs, water, orange juice, and brown sugar in a medium saucepan, covered, stirring occasionally, until figs are soft and mixture is reduced to about 2 cups, 15 to 20 minutes. Pulse in a food processor until finely chopped (mixture should not be smooth). Transfer to a large bowl and cool slightly. Stir in butter, eggs, vanilla, zest, and walnuts.
Make tart shell: Preheat oven to 350°F with rack in middle. Generously butter springform pan. Roll out 1 portion of dough between 2 sheets of parchment paper into a 12-inch round (dough will be soft; chill or freeze briefly if it becomes difficult to work with). Peel off top sheet of parchment and carefully invert dough into pan. (Dough will tear easily but can be patched together with your fingers.) Press dough onto bottom and 1 inch up side of pan, then trim excess. Chill tart shell until ready to assemble crostata.
Roll out remaining dough between 2 sheets of parchment paper into a 12-inch round. Peel off top sheet of parchment, then cut dough into 10 (1-inch-wide) strips and slide (still on parchment) onto a tray. Chill until firm, about 10 minutes.
Assemble crostata: Spread fig filling in shell. Arrange 5 strips of dough 1 inch apart on filling. Arrange remaining 5 strips 1 inch apart across first strips to form a lattice. Trim edges of strips flush with edge of shell. Sprinkle crostata with sugar.
Bake until filling is slightly puffed and pastry is pale golden, about 30 minutes. Cool completely, then remove side of pan. Serve crostata with mascarpone.v
Cooks' notes: Dough can be chilled up to 3 days. Crostata can be made 1 day ahead and kept at room temperature.◊

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	740.08 Kcal (3099 kJ)
Calories from fat	405.1 Kcal
		% Daily Value*
Total Fat	45.01g	69%
Cholesterol	192.17mg	64%
Sodium	203.91mg	8%
Potassium	566.38mg	12%
Total Carbs	76.34g	25%
Sugars	42.74g	171%
Dietary Fiber	6.71g	27%
Protein	14.23g	28%
Vitamin C	16.7mg	28%
Vitamin A	0.4mg	12%
Iron	2.6mg	14%
Calcium	131.8mg	13%

Amount Per 100 g
Calories	292.13 Kcal (1223 kJ)
Calories from fat	159.9 Kcal
		% Daily Value*
Total Fat	17.77g	69%
Cholesterol	75.86mg	64%
Sodium	80.49mg	8%
Potassium	223.57mg	12%
Total Carbs	30.13g	25%
Sugars	16.87g	171%
Dietary Fiber	2.65g	27%
Protein	5.62g	28%
Vitamin C	6.6mg	28%
Vitamin A	0.1mg	12%
Iron	1mg	14%
Calcium	52mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

17.8

Points
21

PointsPlus

Good Points

saturated fat free,
low sodium,
good source of fiber

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