Ingredients Jump to Instructions ↓


  2. 1 pn Salt

  3. 1/4 ts Baking powder

  4. 1/4 c Butter

  5. 1 lg Egg

  6. --CREMA FRANGIPANE-- --ALMOND CREAM FILLING-- 1/4 lb Almond paste

  7. 1/4 c Sugar

  8. 1 Egg yolk

  9. 4 tb Soft butter

  10. 1 Egg

  11. 3 tb Flour

  12. 12 Ripe figs

  13. - peeled and quartered 1/2 pt Raspberries

  14. 350F. Combine dry ingredients in bowl of food processor and pulse several times to mix. Cut butter into 8 pieces and distribute evenly over dry ingredients in work bowl. Pulse until very finely powdered. Add egg and continue to pulse until dough forms a ball that revolves on blade. Remove dough, press into a disk, wrap and chill. FOR THE ALMOND FILLING: Combine almond paste, sugar and yolk and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in egg. Continue beating until light. Stir in flour. Roll dough on a floured surface and line a 10-inch tart pan. Spread filling evenly in pan. Bake about 40 minutes, until crust and filling are baked through. Cool on a rack. To finish the crostata, arrange the fig quarters, cut side up, in concentric rows, on the baked almond filling. Lace the raspberries here and there between the figs and in the center of the tart. Just before serving, dust with the confectioners' sugar. --


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