I had never cooked with figs before, but I was delighted to find California figs on sale at my local Mexican market-- and raspberries right next to them! Thus fated, I made this delicious recipe. The crust on this tart is exceptionally tasty with the wheat flour and sugar, plus a perfect texture, crumbly, crisp, and flaky all at once-- it could be a cookie in its own right. The filling is also excellent-- I love raspberries. I saved some of the dough in the freezer-- I am looking forward to making these crostata with more seasonal fruit-- perhaps peaches and raspberries.