Description
This Fig & Lemon Crostata is a zesty and sweet dessert to serve at all of your summer get-togethers.
Ingredients
Units
Scale
For the crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- pinch of salt
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 1 large egg plus 1 yolk, beaten (save the white for brushing on top of the pastry)
- 1 1/2 tablespoons lemon zest
- turbinado sugar, for sprinkling
For the filling:
- 1 1/2 – 2 cups fig jam
- fresh figs, for garnish
Instructions
- To make the pastry crust, combine the flour, sugar and salt in the bowl of a food processor. Pulse to combine.
- Sprinkle the butter over the top of the mixture and pulse until the mixture is crumbly and there are no large chunks of butter. Add the egg, egg yolk and lemon zest, and pulse until a dough forms.
- Pour out onto a sheet of plastic wrap. Knead into ball, wrap tightly, and refrigerate for 30 minutes to an hour.
- After the dough has rested, preheat the oven to 350F. Divide the dough into two pieces, one larger than the other (the larger piece should be about 2/3 of the dough).
- Roll the dough out on a well-floured surface to about 1/8-inch thick, or large enough to cover a 9-inch tart dish. Press the dough into the dish and place in the freezer for 15 minutes to chill.
- Once chilled, fill the pie with jam and spread in an even layer. Roll the remaining dough to 1/8-inch thick and cut into 1/2-inch strips. Form a lattice design on the top of the crostata.
- Brush the top of the pastry with left over egg white and sprinkle with turbinado sugar.
- Bake for 35-45 minutes, or until golden brown and the jam is bubbling. Let cool completely before serving.