|Just-picked! Aren't they beautiful?|
Now in the interest of fair reporting I must admit I messed up on the dough. I misread the recipe and used 1 1/2 sticks butter. I discovered this as I was rolling it out, my dough was very soft. Oops! I added extra flour as I rolled it out so was able to use the dough. It spread more than it probably should have but it still tasted great. I'm sure a crostata made with the correct amount of butter in the dough would be much prettier than mine turned out to be! In this case, taste won over form!
Fresh Fig and Almond Crostata
1 1/4 cups all-purpose flour
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
1 large egg
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, stemmed and thinly sliced
1 tablespoon fresh lemon juice
To 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).
To make filling: In food processor, combine almonds and sugar; process until finely ground. Add 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. If desired, brush dough with an 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.