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!


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.
  • 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
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.
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.
  • 1/2 pint heavy whipping cream
  • 3 T powdered sugar
  • 1/4 t almond extract*
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.
Prep time: Cook time: Total time: Yield:
fig crostata

Listening to: Mumford and Sons 

Tipsy Fig Jam

A perfect first post for a blog called "Flour & Finch" is a flour-free recipe. Obviously, I'm kidding, but jams and other preserves are something I want to perfect so it will not be the first time a jam presents itself in a post. 

tipsy fig

Figs: bizarre little fruits that are typically in stores late summer to early fall. I thought I had missed the season for fresh figs and with it my dream of making fig jam was crushed. I walked into Safeway this morning after checking Whole Foods and Savemart and what do I see next to the raspberries? FIGS! I purchased all the Black Mission figs in sight and beamed at my findings. There were only three dozen but that was enough to make a partial batch of this recipe from Epicurious. I made a few modest adjustments in order to make the amount of figs work and the finished product was sweet, figgy, and had warmth which came from the Cognac. The adjusted recipe follows. 

WARNING: when measuring the Cognac be careful not to breathe too deeply. I made this very early in the morning and the smell of the Cognac almost knocked me out. Measure responsibly. 

I look forward to this preserve being a gift for friends and family this Christmas as it is perfect on buttery toast or on a classy cheese plate alongside Brie or other soft cheeses. 

Tipsy Fig
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Tipsy Fig Jam
A great way to use up your fresh figs!
  • 3 dozen (fresh) Black Mission Figs
  • 2 lemons
  • 1/2 C Cognac
  • 3 C granulated sugar
  • 1/4 tsp kosher salt
1. Remove stems of figs and cut each fig into eighths.2. Peel one and a half lemons with a vegetable peeler and chop into matchstick size pieces (see photo). Reserve one peeled lemon for later. 3. In a large non reactive bowl, preferably glass or ceramic, mix figs, lemon peel, cognac, sugar, and salt. Let sit for an hour at room temperature and stir occasionally. *if you are planning to process jars then this is a good time to start sterilizing jars*4. After an hour, pour mixture into a large heavy bottom pot or dutch oven and heat at medium high until bubbling. Lower temperature to medium low and continue stirring for about 30 minutes. If you want a less chunky jam, use a potato masher or fork to reduce the large chunks. 5. Add juice from reserved lemon and stir. Continue cooking for 5 more minutes. 6. Take off heat and use a spoon to put jam into jars. Process cans or refrigerate if not planning to process. I was able to fill 4 half pints and 1 quarter pint but this might change depending on how much the mixture reduces.
Prep time: Cook time: Total time:


I am not an incredibly experienced canner so I am not going to try to explain sterilizing/preserving with a water bath but Ball has great directions. 

I was doing some serious jammin' this weekend (making this fig jam and this one) and it was my first canning and jam experience since I learned how to this past spring while WWOOFing in Homer, Alaska. In Alaska, I learned how to make a rhubarb and wild blueberry jam with a hint of orange blossom. The rhubarbs were fresh from the garden and the wild blueberries were frozen but had been picked the previous summer. It was a great place to learn an incredibly important and useful preserving method. 

tipsy fig

A fun way to spice up your jars for gifting is adding a decorated top! I used construction paper, pens, and washi tape to create a simple "top" to place on top of the sealed lid under the part of the lid that screws on. Make sure you still write on the actual lid what jam it is so that when the paper decoration is discarded the recipient knows what type it is. Also, always write the date you canned! 

Listening to: Sound & Color by Alabama Shakes