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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Shahzaib Badshah
[email protected]This crostata is a great way to use up leftover figs. It's also a very versatile dessert that can be served with a variety of toppings.
Asar Lincoln
[email protected]This crostata is a beautiful and delicious dessert that is sure to impress your guests. I highly recommend it!
raja maaz
[email protected]I love the combination of sweet and savory in this crostata. The figs and walnuts are a perfect match.
Raihan Sikder
[email protected]This crostata is a great make-ahead dessert. You can assemble it the day before and then bake it just before serving.
Tanya Liebenberg
[email protected]I love the flaky crust and the gooey filling in this crostata. It's the perfect dessert to enjoy with a cup of coffee or tea.
Patience Dzokoto
[email protected]This crostata is a great way to use up fresh figs. It's also a very versatile dessert that can be served with a variety of toppings.
Md Shaalam
[email protected]I've made this crostata several times and it always turns out perfect. It's a great recipe to have on hand for when you need a quick and easy dessert.
Arleen Leiva
[email protected]This crostata is a delicious and elegant dessert that is perfect for any special occasion. I highly recommend it!
Olayinka Agboola
[email protected]This crostata is a great way to get your kids involved in the kitchen. They can help you measure the ingredients, mix the dough, and assemble the crostata.
SHADIN FF
[email protected]I love how easy this crostata is to make. It's a great dessert for busy weeknights or when you're short on time.
Pauvou Grivinski
[email protected]This crostata is a bit time-consuming to make, but it's definitely worth the effort. The finished product is a beautiful and delicious dessert that will impress your guests.
Oppo Mb
[email protected]This crostata is a great way to use up leftover figs. It's also a very versatile dessert that can be served with ice cream, whipped cream, or even fruit compote.
Usama farooq 3243
[email protected]I love the combination of figs and walnuts in this crostata. It's a unique and flavorful dessert that is perfect for any occasion.
MD Tareq Ali
[email protected]This crostata was a bit more difficult to make than I expected, but it was worth it in the end. The finished product was beautiful and delicious.
Elmas Br
[email protected]I had some trouble getting the crust to brown evenly, but other than that, this crostata was perfect. The filling was delicious and the crust was flaky and buttery.
Hamad ali Hamad ali
[email protected]This crostata was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the filling next time.
LAUREN Syster
[email protected]I made this crostata for a party and it was a huge hit! Everyone loved it, and I got rave reviews. I will definitely be making this again.
Enock owusu
[email protected]This was my first time making a crostata, and it turned out great! The instructions were easy to follow and the crostata came out looking and tasting just like the picture.
mmakgosi ndlovu
[email protected]I'm not a big fan of figs, but I loved this crostata! The crust was perfectly crispy and the filling was sweet and gooey. I would definitely make this again.
Shahzaib Rafiq
[email protected]This crostata was a delicious and easy-to-make dessert. The combination of sweet figs and crunchy walnuts was perfect, and the crust was flaky and buttery. I will definitely be making this again!