Apple and Fig Crostata

The crust is buttery with a hint of sweet and a crispy exterior. The inside is jammed packed with apples and figs still holding their shape without being over or under baked. The brown sugar created a divine syrup on the inside of tarts that kept them moist and full of flavour.  Yes, I am talking about Crostata.

Crostata is a rustic Italian tart that can be filled with a variety of different fruits and fillings shaped by hand on a cookie sheet. This buttery crust with the sweet fruit filling is wonderful and it is an easy way to have your pie and eat it too, without all the work of a perfect traditional pie. If you are beginner with pastry, I recommend starting with crostata before trying to make a traditional pie. The shape does not have to be perfect and it will give you the confidence to roll out pie crusts after getting comfortable with using a rolling pin and lifting the dough from one spot to another without breaking it.

Today I needed to use up some ingredients I had on hand, so my Crostata was filled with apples and figs that were coated in brown sugar, orange zest, and cinnamon.  I also have some vanilla bean gelato in the freezer that I think I will have to "use up" as a delicious accompaniment to this tasty tart.

If you are looking for a great dessert to serve at your next dinner party or just a treat for family dinner, try this easy recipe.



Dough Recipe
1 stick unsalted butter- very cold and diced
1 cup of flour
1/2 tsp salt
1/4 cup sugar
2 tbsp cold water

1. Using a food processor pulse all dry ingredients together.
2. Add cold butter to the food processor and pulse until dough forms pea size balls.
3. Slowly add the cold water keeping the food processor on.
4. Once dough is almost formed dump mixture out onto floured board and knead into a ball.
5. Wrap in plastic and store in the fridge while you make your filling.

Apple and Fig Filling
2 ambrosia apples- cored, halved and cut into 6- 8 wedges per half
1 package vacuumed packed figs (must be soft)- if not soak in hot water and rum for 30 mins
1 orange- zest and juice
1/2 cup brown sugar
1 tbsp cinnamon
1 tbsp flour

1. Mix all ingredients together in a bowl and set aside while rolling out the dough.
2. Roll out the ball of dough for 1 10 inch crostata or make 4 mini crostata.
3. If you are not used to rolling out dough try placing it between two sheets of parchment paper and            roll out until  you achieve 1/4 inch thickness. Make sure to flour your board or parchment when rolling out the dough.
4. Place the rolled out dough onto a parchment lined sheet pan.
5. Place the filling in the centre of the rolled out dough.
6. Gently fold over the dough making so there is a rustic crust holding in all the apples and figs.
7. Bake for 30 minutes on the centre rack in a 400 degree oven.
8. Once golden brown remove from the oven and let rest for 15 minutes before serving.
9.  Slice and serve with vanilla bean gelato.


Have a great week!

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