Monday, October 3, 2011

Fig and Raspberry Crostata

After my huge canning effort of raspberry jam from the raspberries I picked at Salmon Ranch in Mora, I discovered that I had a few raspberries leftover. Then we got fresh figs from Los Poblanos! Bonus! Here is the recipe I decided to try- it is from another blog site called Tiramisu. It starts with the almond tart...

Almond Tart Dough
9" lattice tart

2 eggs
1 teaspoon vanilla extract
1 1/4 cup unbleached almonds
1/2 cup sugar
2 cups all-purpose flour
1/4 tsp salt
Zest of one lemon
6 oz cold butter, cut in 1/2" cubes

Whisk the eggs together with the vanilla extract. Process the almonds with a tablespoon of sugar until they are finely chopped. Add the remaining sugar, flour, salt, and zest and mix just to combine. Add the butter and mix until the mixture resembles fine crumbs. Add the egg mixture and mix only until the dough is uniformly moistened, 15 seconds. Fully blend the ingredients by hand mixing gently a couple of times. Divide the dough in two unequal pieces (the smaller will be used for the lattice top). Press the bigger piece into the tart mold and freeze. After the rest of the dough has chilled for an hour, roll it in between two pieces of parchment paper until 1/8" thick. Freeze until ready to use.

Fig Raspberry Filling

12 oz. Figs, quartered
12 oz. Raspberries
1/3 cup granulated sugar
1/4 cup brown sugar
1 1/2 tablespoon flour
1/2 teaspoon lemon zest
1 tablespoon butter

Put half of the fruit in a heavy bottom sauce pan and cook with the rest of the ingredients until bubbly. Turn the heat off and add the rest of the fruit. Chill completely before adding it to the tart.

To assemble the tart:
Add the filling to the frozen tart. Cut the frozen rolled dough in 1/2" strips, and use them to make the lattice top. Sprinkle with crystal sugar and bake at 350F until bubbly, rotating once.
** Quite delicious! Not super sweet. Great with vanilla ice cream... This was all pretty easy to do.

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