When figs reach the height of their season in late summer and early autumn, take advantage of their sweet flavor and luxurious texture by showcasing them in this rustic fig crostata, which is a free-form tart that is similar to a galette.
Fig Crostata
1 batch flaky pie dough, chilled
1 lb. (500 g) fresh figs, quartered
1/4 cup (2 oz./60 g) firmly packed brown sugar
2 Tbs. cornstarch
1/2 tsp. grated lemon zest
5 tsp. fresh lemon juice
2 tsp. kirsch
Pinch of salt
1 egg beaten with 1 Tbs. heavy cream
1 Tbs. turbinado sugar
8 oz. (250 g) mascarpone cheese
1 1/2 Tbs. honey
Position a rack in the lower third of an oven and preheat to 400°F (200°C). Line a baking sheet with parchment paper.
Lightly dust a work surface and a rolling pin with flour. Roll out the chilled dough into a round 13 inches (33 cm) in diameter and about 1/8 inch (3 mm) thick. Trim off any ragged edges to make an even 12-inch (30-cm) round. Carefully roll the dough around the pin and unroll it onto the prepared baking sheet.
In a large bowl, gently toss together the figs, brown sugar, cornstarch, lemon zest, 3 tsp. of the lemon juice the kirsch and salt until thoroughly combined. Leaving a 2-inch (5-cm) border uncovered, arrange the fig filling in the center of the pastry. Fold the border up and over the filling, forming loose pleats all around the edge and leaving the center open. Brush the pleated dough with the egg mixture, then sprinkle with the turbinado sugar. You will not use all of the egg mixture.
Bake until the crust is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool.
While the crostata is cooling, in a small bowl stir together the mascarpone cheese, honey and the remaining 2 tsp. lemon juice.
Serve the crostata warm or at room temperature with a dollop of the mascarpone mixture on top. Serves 8.
Williams-Sonoma Test Kitchen
3 comments
Mmm… looks heavenly! Nothing is more glamorous then sipping chilled Sauvignon Blanc along a slice of fresh fig tart 🙂
Cheers,
J+C
How could fig preserves be used in this instead of fresh figs?
Hi Lh,
Unfortunately, we haven’t tested this recipe using fig jam, and it probably wouldn’t be as special without using fresh figs, which add not only their flavor but their luscious, tender texture. Also, the jam might turn runny in the heat of the oven, so we’re not sure that it won’t cause the galette to be soggy, though, again, we haven’t tried this specifically, so let us know if you give it a try.
If you can’t find fresh figs, you might try the galette using dried figs instead. If you do this, heat up 1/4 cup water, the lemon zest, the lemon juice, kirsch and salt in a saucepan, add about 12 ounces of dried figs, and let them soak for an hour or so. Then make the rest of the recipe as directed, using the soaked dried figs in place of the fresh.
If you really want to use fig jam, we’d recommend making small tartlets like these Jam-Filled Frangipane Tartlets: link here: https://www.williams-sonoma.com/recipe/jam-filled-frangipane-tartlets.html. Let us know how it turns out!