Back to Fresh Fig and Almond Crostata All Reviews for Fresh Fig and Almond Crostata - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Fresh Fig and Almond Crostata Recipe Summary prep: 45 mins total: 2 hrs 45 mins Servings: 8

Ingredients 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 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

Cook’s Notes The prettiest fresh figs aren’t always the tastiest. Perfectly ripe figs, which are plump and tender (but never mushy), are often slightly cracked, with a bit of “honey” forming at the stem. They’re highly perishable, so use them right away, or refrigerate for up to 2 days.

Gallery Fresh Fig and Almond Crostata

Recipe Summary prep: 45 mins total: 2 hrs 45 mins Servings: 8

Fresh Fig and Almond Crostata

Fresh Fig and Almond Crostata

Fresh Fig and Almond Crostata

Recipe Summary prep: 45 mins total: 2 hrs 45 mins Servings: 8

Recipe Summary

prep: 45 mins total: 2 hrs 45 mins

Servings: 8

prep: 45 mins

total: 2 hrs 45 mins

prep:

45 mins

total:

2 hrs 45 mins

Servings: 8

8

Ingredients

Ingredients

  • 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

  • 1/2 cup blanched 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

Directions

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.

Cook’s Notes The prettiest fresh figs aren’t always the tastiest. Perfectly ripe figs, which are plump and tender (but never mushy), are often slightly cracked, with a bit of “honey” forming at the stem. They’re highly perishable, so use them right away, or refrigerate for up to 2 days.

Cook’s Notes

The prettiest fresh figs aren’t always the tastiest. Perfectly ripe figs, which are plump and tender (but never mushy), are often slightly cracked, with a bit of “honey” forming at the stem. They’re highly perishable, so use them right away, or refrigerate for up to 2 days.

Reviews (10)

 Add Rating & Review     125 Ratings   5 star values:        40    4 star values:        41    3 star values:        27    2 star values:        12    1 star values:        5

Load More Reviews

Reviews (10)

Add Rating & Review     125 Ratings   5 star values:        40    4 star values:        41    3 star values:        27    2 star values:        12    1 star values:        5

Add Rating & Review

125 Ratings 5 star values: 40 4 star values: 41 3 star values: 27 2 star values: 12 1 star values: 5

125 Ratings 5 star values: 40 4 star values: 41 3 star values: 27 2 star values: 12 1 star values: 5

125 Ratings 5 star values: 40 4 star values: 41 3 star values: 27 2 star values: 12 1 star values: 5

  • 5 star values: 40 4 star values: 41 3 star values: 27 2 star values: 12 1 star values: 5

    Martha Stewart Member     Rating: 1 stars       09/02/2018   The first time I made this it was wonderful. Everyone loved it including me and I am not fond of figs. I have made it 3 times since then and every time I had the same results as Serenity 4. The crust cracked and the filling ran out and burned. I would really welcome any suggestions on how I can remedy this issue. If I cannot find an answer, I will probably not make it again.  

Martha Stewart Member     Rating: 5 stars       08/27/2018   Crust was flaky and stayed that way. The almond frangipane was better with ground almonds than almond paste and the sliced figs on top were excellent. I am making it again today with Farmer’s Market Pluots.  

Martha Stewart Member     Rating: 5 stars       07/08/2018   Easy and delicious.  

Martha Stewart Member     Rating: Unrated       09/16/2017   Very simple and turned out great. No special bakeware needed. We had it for dessert and again this morning for breakfast.  

Martha Stewart Member     Rating: Unrated       08/05/2017   Lovely recipe! I have over 100 Raspberry bushes in my back yard so I swap the Figs for Raspberries.  

Martha Stewart Member     Rating: Unrated       09/14/2015   This is so great! We have 2 fig trees here in SoCal that are exploding with figs - this is such a great way to use them up. Pile them up on top all you want. Thanks from Oxnard, CA  

Martha Stewart Member     Rating: Unrated       06/22/2015   very festive and delicious. The only disappointment is the crust that cracks and filling oozes out and make it messy. I have made it 3 times and each time the crust cracked.  

Martha Stewart Member     Rating: 5 stars       10/12/2013   This was very good. I added raspberries as well. Only used about 8 large figs quartered and it was chock full. Definitely something to make again. Thanks!  

Martha Stewart Member     Rating: 5 stars       08/21/2013   It was a great hit with my gourmet friends.  

Martha Stewart Member     Rating: Unrated       08/25/2012   Great recipe! We had a figs daily for two weeks and made one of these every other day,and fig jam. My son-in-law is a chef and especially loved the pastry. My husband couldn't get enough of them. I think we have one more harvest left. Can't wait!

    Martha Stewart Member

    Rating: 1 stars 09/02/2018

The first time I made this it was wonderful. Everyone loved it including me and I am not fond of figs. I have made it 3 times since then and every time I had the same results as Serenity 4. The crust cracked and the filling ran out and burned. I would really welcome any suggestions on how I can remedy this issue. If I cannot find an answer, I will probably not make it again.

Rating: 1 stars

Rating: 5 stars 08/27/2018

Crust was flaky and stayed that way. The almond frangipane was better with ground almonds than almond paste and the sliced figs on top were excellent. I am making it again today with Farmer’s Market Pluots.

Rating: 5 stars

Rating: 5 stars 07/08/2018

Easy and delicious.

Rating: Unrated 09/16/2017

Very simple and turned out great. No special bakeware needed. We had it for dessert and again this morning for breakfast.

Rating: Unrated

Rating: Unrated 08/05/2017

Lovely recipe! I have over 100 Raspberry bushes in my back yard so I swap the Figs for Raspberries.

Rating: Unrated 09/14/2015

This is so great! We have 2 fig trees here in SoCal that are exploding with figs - this is such a great way to use them up. Pile them up on top all you want. Thanks from Oxnard, CA

Rating: Unrated 06/22/2015

very festive and delicious. The only disappointment is the crust that cracks and filling oozes out and make it messy. I have made it 3 times and each time the crust cracked.

Rating: 5 stars 10/12/2013

This was very good. I added raspberries as well. Only used about 8 large figs quartered and it was chock full. Definitely something to make again. Thanks!

Rating: 5 stars 08/21/2013

It was a great hit with my gourmet friends.

Rating: Unrated 08/25/2012

Great recipe! We had a figs daily for two weeks and made one of these every other day,and fig jam. My son-in-law is a chef and especially loved the pastry. My husband couldn’t get enough of them. I think we have one more harvest left. Can’t wait!

All Reviews for Fresh Fig and Almond Crostata

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Fresh Fig and Almond Crostata

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest