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Fresh Fig and Almond Crostata Recipe


Looking for a fresh and tasty dessert to prepare with summer fruits? Try this Fresh Fig and Almond Crostata prepared with a buttery crust, almond custard filling and caramelized figs. If you want the best result use ripe figs, which are plump and tender, highly perishable so use them right away, or refrigerate for up two days.


Fresh_Fig_and_Almond_Crostata.jpg

PREP: 40 min

INACTIVE TIME: 30 min

COOK: 40 min

DIFFICULTY: intermediate

SERVES: 6-8


INGREDIENTS


Crust Ingredients

250g - all-purpose flour

100g - white sugar

2 - eggs

50g - finely minced almonds

100g - butter

1 - teaspoon baking powder

Filling Ingredients

4 - egg yolks

100g - white sugar

200g - heavy cream

40g - potato starch

250ml - milk

50g - minced almonds

800g - figs

50g - butter

50g - white sugar

1 - cup of water

1 - teaspoon vanilla extract

20g - finely sliced almonds


DIRECTIONS


Firstly prepare the almonds pastry: Place all-purpose flour, minced almonds, sugar, baking powder and at the centre place the cubed butter and eggs. Knead quickly all the ingredients with your hands until you form a homogeneous dough, give the form of a ball, roll with a plastic wrap and let rest in the fridge for 30 minutes. Passing these 30 minutes, place the dough into a clean and lightly floured surface, With a rolling pin flatten dough into a 5 mm thickness disc. Lightly butter and flour a pan, lay in the dough disc, leaving 2 cm borders, prick with a fork, cover with a piece of baking paper, place some dried beans over and bake in the preheated oven ( 280°C ) for about 20 minutes. Remove baking paper from crust surface and continue to bake for some other minutes, until lightly golden. Meanwhile prepare almond custard cream: In a food processor or with electric whisks, whisk the egg yolks with the sugar, add the minced almonds and potato starch. Mix well until creamy, add heavy cream and then the milk little a little, mix again and place the cream over low heat. Cook stirring constantly until thick. Remove cream from heat and pour over the pastry shell , leveling as much as possible with a spatula. Caramelize figs: rinse figs under cool water, pat dry, remove stems and cut in 4 pieces. In a saucepan,, melt the butter with the sugar, add figs, vanilla extract and water. Cook over medium heat just for 5-7 minutes. Arrange the caramelized figs all over the surface and decorate with the sliced almonds. Place in the fridge for at least 1 hour before serving.


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Fresh Fig and Almond Crostata