This simple but utterly delicious recipe quickly became a favorite in my family. As I have mentioned previously, we are fig lovers, so it was just natural for us to love yet another fig recipe. This crostata is not just healthy and tasty but it can also be cooked so easily. You just have to follow the steps below and get ready to have a new favorite dessert!
- For this recipe I have used small garden fig which have a dark colored skin and pulp (but any kind of fig will do).
Method:
Turn on the oven at 176°C
Lay baking sheet on a rectangular baking dish 25×25 cm – make sure to have the baking sheet higher than the dish sides in order to make it easier for when you take the dessert out.
Wash the figs, cut the ends off and chop them in little pieces – and then grind them in the blender until you have a homogeny mass.
Transfer the ground figs in a pot together with brown sugar.
Slightly boil the mass, mixing constantly and then turn the heat off.
Add the lemon juice and skin and set aside.
To prepare the dough, put in the blender (or on the kitchen table) the flour, salt, baking powder, two types of sugar, vanilla extract and mix.
Add butter and knead the dough by hand (or in the blender) until you have a granular texture.
Add the egg yolk and keep kneading.
Tip: If your egg yolks are bigger and the dough mass is softer and not granular enough, add more flour until you have the correct texture.
Leave aside 220 grams from the dough for later use.
Put the dough on the baking dish and compress in order to create a uniform base.
As the base bakes for about 20 mins, until it gets a golden color.
While the base bakes prepare the top layer of the dessert.
Grind the flax seeds until you have a powder (I personally like to not grind them completely but you can do as you want).
In a bowl mix together: 220 grams of dough, the ground flax seeds and brown sugar.
Knead the mass by hand until it has a granular texture.
Take the baking dish out of the oven and add the fig marmalade.
Even it out with a spatula.
Add the top layer by scattering with you hand.
Put back in the oven and bake for another 20 minutes until it gets a golden brown color.
Take out of the oven and let to cool down.
Take the dessert out of the baking dish by pulling it from the baking sheet corners sticking out.
Cut the crostata with a sharp knife in bars or rectangular shape.
Photography by me
