Alright, so it has been a while since I’ve posted and all I can say is I have been busy and, honestly, uninspired. My mind has been elsewhere but I am back and I am ready to roll!
I discovered a few fig trees in my backyard last week and knew they needed to be in the next dessert I made. Last year, I was late to the game and I made a batch of Tipsy Fig Jam with some late season figs but this year I hope to use figs all season. This Fig Crostata is insanely good. Seriously. Go find some figs and make it!
The crust is a classic piecrust, my go to recipe that is buttery, flakey, and perfect. It is great for any sweet pie but the recipe is halved so it only is for one 9” pie or galette without a top. The almond mixture that goes on top of the piecrust is chewy, flavorful, and accompanies the fresh figs perfectly. Thinly sliced figs add a gooey finish and texture. Lastly, this dish is made even better with a scoop of ice cream or a dollop of almond whipped cream. But, I recommend taking a few bites without any additions to fully appreciate the flakey dough and almond and fig.
The pie dough is a favorite recipe of mine and the filling is from Martha Stewart, I have edited the amount of figs used because one pound was way too much.
- Pie Crust:
- 1 1/4 C salted butter
- 1 T granulated sugar
- 1/2 t salt
- 1 1/4 C all purpose flour, plus more for rolling
- 3-4 T ice water
- 1/2 C blanched almonds
- 1/2 C granulated sugar
- 2 eggs
- 1/4 C salted butter, room temperature
- 2 t all purpose flour
- 1/4 t vanilla extract
- 1/8 t salt
- 3 large fresh figs, stemmed and thinly sliced
- 1 T fresh lemon juice
- 1/2 pint heavy whipping cream
- 3 T powdered sugar
- 1/4 t almond extract*
Listening to: Mumford and Sons