aaaaah!!! i never thought this day would ever, ever come! the day when a) i would be baking with figs and b) when i would create a perfectly delicious pie crust! but today is the day, and let me tell you - this is one golden dessert! if you're not quite into figs like i am, then you might like this! if you do like figs, then you're in for a treat!
let me tell you a secret: this is my first time...baking (or cooking or anything) with figs. like ever. like okay, i've barely even had a fig. i've had my fig newton or two, but i've definitely never had figs by themselves. that's it. with my experience, now you can have a figgy-tastic dessert that is pretty, summery, and bound to impress your friends!
the flavors and textures, from melt-in-your-mouth honeyed figs and slighty tart nectarine to rich, buttery-almondy fluffy filling, are just...so divine! and that crunch from that flaky crust! i never, ever, ever thought i would be able to achieve that. aaaaaah! it gives me shivers thinking about that. at first bite, i literally squealed. squealed. yes. it was that good. i ate a wedge pizza style and ate the crust slowly bite by bite and marveled at the buttery-crunchiness.
for those of you who don't know - a crostata is a marriage between a galette and fruit tart. it can be considered a type of pie...and for my newly pie-converted roommate and myself, pie is awesome! it's not fussy because you don't need to have a special tin or pan, just a flat baking sheet and some parchment paper! you just gotta make sure you seal in the sides so you don't have oozy filling leaking out.
for those of you who don't know - a crostata is a marriage between a galette and fruit tart. it can be considered a type of pie...and for my newly pie-converted roommate and myself, pie is awesome! it's not fussy because you don't need to have a special tin or pan, just a flat baking sheet and some parchment paper! you just gotta make sure you seal in the sides so you don't have oozy filling leaking out.
if you pay attention to my instructions, you will be rewarded with a flaky, golden crust with a tender bottom, fluffy almond filling with sweet, sweet fruit nestled in it...and tons of compliments and the ultimate self satisfaction!
so, what are you waiting for? let's go!
ingredients!!!
for the crust (from williams-sonoma's pie & tart book - absolutely divine!)
1 1/4 cup all purpose flour
1 tablespoon white granulated sugar
1/4 teaspoon salt
1/2 cup of cold, unsalted butter, cut into small cubes
3 tablespoons of ice water
for the filling
1/2 cup almond meal
1/2 cup white granulated sugar
1/4 teaspoon salt
2 teaspoons all purpose flour
1/4 teaspoon vanilla extract
4 tablespoons of softened, unsalted butter
1 large egg
on top
4-8 large, fresh figs (they should be tender, but not soft)
1 large white or yellow nectarine
1 tablespoon honey
1/2 tablespoon sherry
1/2 tablespoon water
1 egg white
2 tablespoons of white granulated sugar
let's begin!
part one
1. let's begin with the crust. in a stand mixer (paddle attachment) or mixing bowl, mix on low speed the flour, sugar, and salt. if you're not using a stand mixer, use a spatula to stir.
2. add the chunks of butter and stir lightly to coat with the flour mixture. mix on low-medium speed until the butter separates into chunks no larger than small peas.
3. add the cold water, distributing easily. keep mixing just until the dough forms. it should be crumbly in appearance, but stick together when pushed with hands. don't overmix!
4. spill the dough on a work surface covered in a sheet of plastic wrap. form the dough into a ball, then flatten into a disk. wrap with the plastic wrap and set aside so it doesn't get dry while you finish the rest of the ingredients.
2. add the chunks of butter and stir lightly to coat with the flour mixture. mix on low-medium speed until the butter separates into chunks no larger than small peas.
3. add the cold water, distributing easily. keep mixing just until the dough forms. it should be crumbly in appearance, but stick together when pushed with hands. don't overmix!
4. spill the dough on a work surface covered in a sheet of plastic wrap. form the dough into a ball, then flatten into a disk. wrap with the plastic wrap and set aside so it doesn't get dry while you finish the rest of the ingredients.
note: dough can be made and frozen up to 3 days in advance. just thaw and use.
part two
1. for the filling, blend the almond meal, sugar, salt, and flour until combined in a large mixing bowl.
2. cream in the butter with a spatula or if using a stand mixer/hand mixer, on low speed until smooth.
3. add the egg, mix, then add the vanilla extract.
part three
1. lay out the dough onto a silicone baking mat or parchment and roll into a circle until it is 1/8 inch thick. use your finger to gently smooth out cracks.
2. spread the almond filling leaving a 2 inch margin between the edge of the crust and the filling.
3. slice your fruit. you can halve the figs and make thin wedges out of the nectarines and scatter them in the filling or thinly (1/8 in thick) slice them and arrange in a design on top of the almond filling.
4. fold over the crust borders and pleat. gently pinch them together to seal.
5. mix the sherry, water, and honey together and brush on top of the fruit to glaze.
6. brush the crust with the egg white and sprinkle the sugar on top to coat.
bake in a 350 degree (F) oven for one hour and let cool for 30 minutes on a flat surface.
1. for the filling, blend the almond meal, sugar, salt, and flour until combined in a large mixing bowl.
2. cream in the butter with a spatula or if using a stand mixer/hand mixer, on low speed until smooth.
3. add the egg, mix, then add the vanilla extract.
part three
1. lay out the dough onto a silicone baking mat or parchment and roll into a circle until it is 1/8 inch thick. use your finger to gently smooth out cracks.
2. spread the almond filling leaving a 2 inch margin between the edge of the crust and the filling.
3. slice your fruit. you can halve the figs and make thin wedges out of the nectarines and scatter them in the filling or thinly (1/8 in thick) slice them and arrange in a design on top of the almond filling.
4. fold over the crust borders and pleat. gently pinch them together to seal.
5. mix the sherry, water, and honey together and brush on top of the fruit to glaze.
6. brush the crust with the egg white and sprinkle the sugar on top to coat.
bake in a 350 degree (F) oven for one hour and let cool for 30 minutes on a flat surface.
this is best served warm with a scoop of ice cream on the side! trust me, i have evidence.
ennnnnnnjoy!
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