 |
| Fig and almond crostata |
Serves 10-12
Fig and almond crostata ingredients: 250 blanched almonds. 1/2 cup (100g) caster sugar. 50g unsalted butter. 20 eggs. 1 and 1/2 tbs plain flour. 6 small figs, halved
Pastry ingredients: 1/3 cup (75g) caster sugar. 1 and 1/3 cups (200g) plain flour. 100g unsalted butter, chopped. 1 egg
Methods of cooking
To make the fig and almond crostata Grease a rectangular 35cm x 12cm loose-bittimed tart pan. For the pastry, whiz the sugar, flour and butter in a food processor until the mixture resembles coarse crumbs. Add the egg and whiz until the dough just comes together-you may need to add 1 tbs chilled water if the dough is too dry. Shape the dough into a ball and enclose is plastic wrap. Chill for 1 hour. On a lightly floured surface, roll the dough out into a rectangle about 17cm x 40cm, then carefully use it to line the tart pan. Place in the freezer for 30 minutes to firm up. Preheat the oven to 200C. Place the almonds on a baking tray and bake for 5 minutes or until starting to brown. Cool. Line the tart shell with baking paper and fill with baking weights or uncooked rice. Bake for 15-20 minutes until firm, then remove the paper and weights and bake for a further 5-10 minutes until the edges are golden. Cool slightly. Place most of the almods in a food pricessor, reserving some for garnish, and whiz with the sugar, butter, eggs and flour until almost smooth. Spoon the mixture in the tart shell and spread into an even layer. Press the figs, cut-side up, into the filling then sprinkle over the reserved whole almonds. Bake for 30-40 minutes until the filling is golden. Cool crostata completely in the pan, then cut into slices and serve. By then, the fig and almond crostata is ready
