Yield: Yields ten.
An inspired combination of figs, raspberries, fresh thyme, orange zest, and honey makes these Italian-style pies an unexpected change from the familiar.
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When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 400°F. Line 2 large rimmed baking sheets with parchment.
On a lightly floured surface with a lightly loured rolling pin, roll each dough disk into a 5-1/2-inch round that’s about 1/8 inch thick. Put 5 rounds on each baking sheet.
Fold the edges of the dough over some of the fruit to create a 1-inch rim, leaving the center exposed. Work your way around, pleating the dough as you go. With a pastry brush, brush the crust of each crostata with cream and sprinkle the crusts and filling with the remaining 2 Tbs. sugar.
Bake until the crostatas are golden-brown, 30 to 35 minutes, swapping and rotating the baking sheets’ positions about halfway through baking.
Transfer the baking sheets to racks to cool for about 5 minutes. Then loosen the crostatas with an offset spatula and cool completely on the sheets. The crostatas are best the day they’re made.
Graham cracker crumbs sprinkled in the center of each dough round soak up juices released by the fruit during baking, preventing soggy bottoms.
Really good- the filling was super running- but it does get soaked up during cooking. One note- the 1/2tsp of kosher salt was pretty strong in the dough...I did use unsalted butter- so that wasn't the issue...maybe use half the salt and use table salt? The dough despite the salty-ness was hearty and comforting. I will make them again, and hopefully figure the salt ratio out...
Brilliant. Although I was a bit worried when my daughter and I were putting them together that the filling was too wet, they held up perfectly. These crostata turned out exactly as I had hoped - tasting both wholesome and indulgent. Deeply satisfying.
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