Fig Crostata with Almond Whipped Cream

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!

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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.

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Fig and Almond Crostata
Flakey pie crust with a chew almond filling and studded with fresh figs.
Ingredients
  • 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
  • Filling:
  • 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
Instructions
1. For the pie crust: Cube butter, wrap in plastic wrap, and place in freezer. 2. In a food processor, pulse the sugar, salt, and 1 cup of flour until combined. Add the butter from the freezer and pulse until butter pieces are pea sized. 3. In a medium bowl, add the last ¼ cup of flour. Dump the butter mixture from the food processor into the bowl. Add two tablespoons of ice water. Use your hand to mix until combined. Add another tablespoon of water and continue to combine. The dough should come together when pressed. If there is excess flour, add a little more water and combine. If too sticky, dust a little more flour and continue to combine. 4. Form dough into a disk and wrap in plastic wrap. Place in fridge for at least one hour. 5. For the filling: In a food processor mix almonds and sugar until ground. Add 1 egg, butter, flour, vanilla, and salt. Pulse until smooth. 6. Preheat oven to 350 degrees F. In a medium bowl, place sliced figs and lemon juice, set aside. 7. Roll out dough, using necessary flour to keep dough from sticking to rolling pin, onto lightly floured parchment paper until it gets to a 12” round. Dump filling in middle and spread on pie dough leaving an inch around the edge. Place figs on top of filling. 8. Beat other egg for egg wash. Use a pastry brush to brush egg wash on pie dough edges, fold over edges in desired fashion. Brush egg wash over the folded crust. 9. Place parchment paper and crostata onto a sheet pan. Bake for 30 minutes and add a piece of foil to slow browning. Continue baking for 20 more minutes until crust is browned and filling is set. 10. Let cool slightly. Top with ice cream, whipped cream, or enjoy by itself.
Details
Prep time: Cook time: Total time: Yield: 8 servings
fig and whipped cream
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Almond Whipped Cream
Silky whipped cream with light almond flavoring.
Ingredients
  • 1/2 pint heavy whipping cream
  • 3 T powdered sugar
  • 1/4 t almond extract*
Instructions
1. Place your bowl and metal beater attachments in the freezer, using a metal bowl will allow for quicker whipped cream making. Freeze the bowl for at least 20 minutes. 2. Place heavy whipping cream in the frozen bowl and beat with frozen beater attachments. Continue to beat until cream thickens. 3. Add powdered sugar and almond extract. Continue to beat until desired whipped cream texture is created. 4. Serve immediately or keep covered in a bowl in the fridge.** *Vanilla extract can be substituted for almond extract and will result in a more classic whipped cream flavor. **The whipped cream will begin to separate after a few hours so if possible, make this before serving.
Details
Prep time: Cook time: Total time: Yield:
fig crostata

Listening to: Mumford and Sons