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Cook the Issue 2010

Cook the Issue 2010: Rustic Fig and Raspberry Mini-Crostatas

By Pielove, member

July 11th, 2010

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.

Recipe Used: Rustic Fig and Raspberry Mini-Crostatas

posted in: Gallery, Cook the issue 2010
Comments (1)

user-4713770 writes: Thanks for the review Pie. I was out yesterday for figs and found none, but the trees around here will be ready towards the end of July.

I had the same thought about using the local fresh peaches and I got some raspberries and black berries to give it a go. I'll post today or tomorrow and report on the results.
Posted: 7:01 am on July 12th

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