Rustic Fig and Raspberry Mini Crostatas
by Karen Barker
An inspired combination of figs, raspberries, fresh thyme, orange zest, and honey makes these Italian-style pies an unexpected change from the familiar.
Yields ten.
To learn more, read the article:
A Pie in Hand
For the dough
7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour
3-3/4 oz. (3/4 cup) whole-wheat flour
1/4 cup plus 1/2 Tbs. granulated sugar
1 tsp. ground cinnamon
1/2 tsp. kosher salt
9 oz. (1 cup plus 2 Tbs.) cold unsalted butter, cut into small pieces
For the filling
3/4 lb. small fresh figs (preferably Brown Turkey), quartered (about 2 cups)
6 oz. fresh raspberries (1-1/2 cups)
1/3 cup plus 2 Tbs. granulated sugar
3 Tbs. plus 1 tsp. honey
1 Tbs. fresh thyme, roughly chopped
2 tsp. finely grated orange zest
3 Tbs. plus 1 tsp. graham cracker crumbs
1 oz. (2 Tbs.) cold unsalted butter, cut into
1-1/2 Tbs. heavy cream
Make the dough
Put the flours, sugar, cinnamon, and salt in a food processor. Add the butter and pulse in short bursts until the mixture resembles coarse meal. Add 3 Tbs. cold water and pulse. If the mixture seems dry, add water 1 Tbs. at a time, pulsing until the dough just starts to come together. Do not overprocess. Turn the dough out onto a clean work surface, gather it together, and portion it into ten 2-1/2-oz. rounds. Flatten them into disks, wrap individually in plastic, and refrigerate for at least 2 hours and up to 3 days.
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.
Make the filling
In a medium bowl, lightly toss the figs, raspberries, 1/3 cup of the sugar, the honey, thyme, and orange zest until combined.
Assemble and bake the crostatas
Tip: Graham cracker crumbs sprinkled in the center of each dough round soak up juices released by the fruit during baking, preventing soggy bottoms.
Sprinkle each round of dough with 1 tsp. graham cracker crumbs, leaving a 1/2-inch border. Put a generous 1/4 cup of the fig mixture in the center of each dough round, mounding the fruit. Top each tart with a butter slice.
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.
nutrition information (per serving):
Calories
(kcal):
450;
Fat
(g):
25;
Fat Calories
(kcal):
220;
Saturated Fat
(g):
15;
Protein
(g):
5;
Monounsaturated Fat
(g):
6;
Carbohydrates
(g):
55;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
75;
Cholesterol
(mg):
65;
Fiber
(g):
4;
photo: Alexandra Grablewski
From Fine Cooking 106
, pp. 71
July 8, 2010
