Fresh Fig And Almond Crostada |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A tender almond filling and a butter crust,both quickly blended in the food processor,complement delectable figs. The crostada is especially good warm. Ingredients:
dough |
11/4c flour(spooned and levelled) plus more for rolling |
1/2 tsp sugar |
1/2 tsp salt |
1/2c(1 stick) cold,unsalted butter,cut in pieces |
2 to 4 tbs ice water |
i use pillsbury refrigerated prepared crust |
filling |
1/2c blanched almonds |
1/2c sugar |
2 large eggs |
4 tbs(1/2 stick) unsalted butter,room temperature |
2 tsp. flour |
1/4 tsp vanilla |
1/8 tsp salt |
1 lb. ripe fresh figs(about 16) stemmed and thinly sliced |
1 tbs fresh lemon juice |
Directions:
1. Make dough: In 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 Tbs ice water;pulse until dough is crumbly but holds together when squeezed(if necessary,add up to 2 Tbs more water). Do not overmix. Flatten dough into a disk;wrap tightly in plastic. Refrigerate till firm.at least 1 hour and (up to 3 days)
2. Filing: In processor,combine almonds and sugar;process until finely ground. Add 1 egg,butter,flour,vanilla and salt;pulse till smooth,and set aside. In a med. bowl,combine figs and lemon juice;set aside
3. Preheat oven to 350. On large lightly floured piece of parchment paper,roll dough to 14 round.Spread almond filling in center,leaving 2 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 tsp. water;brush dough with egg wash.
4. Lifting edges of parchment,transfer crostada to a rimmed baking sheet. Bake until crust is golden brown,about 1 hour. Let cool on baking sheet at least 30 mins. To serve,cut into wedges
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