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

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.