FIG AND WALNUT CROSTATA
Number Of Ingredients 15
Steps:
- 1 In a large bowl, stir together the flour, sugar, walnuts, and salt. With a pastry blender or a fork, blend in the butter until the mixture resembles coarse meal. In a small bowl, beat together the egg and vanilla. Pour the egg mixture over the dry ingredients and stir with a fork. Scoop up some of the mixture with your hand and rapidly squeeze it until it holds together. Repeat with the rest of the mixture until it can be formed into a ball. If the mixture seems too dry and crumbly, add a teaspoon or so of cold water. Gather the dough into a disk. Wrap it in plastic wrap. Refrigerate 1 hour up to overnight. 2 Let the dough soften briefly at room temperature. Place the dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick. 3 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes. 4 Place the rack in the lowest third of the oven. Preheat the oven to 450°F. Butter a sheet of aluminum foil. Fit the foil buttered-side down against the pastry. Bake the shell on the lowest rack of the oven 20 to 25 minutes or until lightly golden. 5 While the shell is baking, prepare the filling. In a large bowl, mix together the sugar and flour. Stir in the cream, egg, and vanilla until smooth. 6 Remove the stems of the figs and cut them in half from stem end to blossom end. 7 Remove the tart shell from the oven and place it on a cooling rack. Reduce the oven heat to 375°F. Remove the foil. If the pastry has puffed up, flatten it gently with spoon. Arrange the fig halves cut-side up in the shell. Whisk the cream filling again and drizzle it over the figs. 8 Place the tart in the oven and bake 50 minutes or until the cream is set. 9 Cool the tart on a wire rack 10 minutes Remove the pan rim and let cool completely. Dust with confectioner's sugar before serving. Store covered with a large inverted bowl at room temperature up to 24 hours. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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Tammy Baca
[email protected]This crostata was a disappointment. The crust was soggy and the filling was bland.
Timothy Kamalu
[email protected]I'm not a big fan of figs, but I loved this crostata. The walnuts and goat cheese really balanced out the sweetness of the figs.
Wilfred Bendabenda
[email protected]This is the best crostata recipe I've ever tried! The crust is flaky and the filling is perfectly sweet and tart.
Mike 'The Warrior' Speirs
[email protected]The recipe was easy to follow, and the crostata turned out beautifully. I'm so glad I tried it!
Sarah Reid
[email protected]This crostata was a bit too dry for my taste. I think I would have preferred it with a more moist filling.
Clayton Waggoner
[email protected]I love the combination of figs and walnuts in this crostata. It's a perfect balance of sweet and savory.
Thu Zar
[email protected]This crostata is amazing! The crust is flaky and the filling is sweet and gooey. I highly recommend it!
Hanan Asad
[email protected]Yum!
Ma Olivia Mandujano
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. The crostata is beautiful and delicious, and it's perfect for any special occasion.
Maddex Bingham
[email protected]I followed the recipe exactly, but my crostata crust turned out dry and crumbly. I'm not sure what went wrong. The filling was delicious, though.
Eli Brown
[email protected]This crostata was a bit too sweet for my taste. I think I would have preferred it with less sugar in the filling. However, the crust was delicious, and the overall presentation was very nice.
Asfi King
[email protected]I love this recipe! It's so easy to make, and it always turns out perfectly. I've made it with both fresh and dried figs, and it's always delicious. The crust is flaky and buttery, and the filling is sweet and gooey. It's the perfect dessert for any
Raja Ibrahim
[email protected]This was my first time making a crostata, and it turned out beautifully! The instructions were easy to follow, and the end result was a delicious and impressive-looking dessert. I used fresh figs from my garden, and they were the perfect addition to
sk samit
[email protected]This fig and walnut crostata was a hit at my last dinner party! The combination of sweet figs, crunchy walnuts, and creamy goat cheese was divine. The crust was flaky and golden brown, and the filling was perfectly gooey. I'll definitely be making th