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Fig Crostata

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I was in charge of making desserts for the robotics team's fundraising dinner this past weekend. So, I decided to have some fun and made nine - yes, nine! - different sweets.

Because we were at an Italian restaurant, I wanted to make a few tradition Italian desserts. This crostata is easy to make and relatively quick. I do use a scale for the ingredients (weight versus volume) as that it more accurate for baking. I made this version with pre-made fig preserves; and I made a version that was half fig preserves and half orange marmalade. I hear that both were delicious.

Ingredients makes one 9" crostata, serves 12

  • 100 g organic granulated sugar
  • 1 large egg + 1 egg yolk
  • 80 g oil (I used canola oil)
  • zest of 1 organic lemon (I used a Meyer lemon since my parents have a tree in their yard)
  • 280 g flour (I used all-purpose flour)
  • pinch of salt
  • 1 t baking powder
  • 6 to 8 ounces of jam (I used fig preserves)
  • Also needed: 9" tart pan with removable bottom, parchment paper, rolling pin

Procedure

Line the bottom of your tart pan with parchment paper. This allows you to move the crostata to a serving platter without the removable base. That is essential when you are using the same pan for multiple bakes.

In the bowl of a food processor, place all of the ingredients except for the jam.

Pulse a few times until the mixture comes together. You should have pea-sized crumbles. Turn the mixture onto a parchment paper-lined work surface. Knead until you have an elastic dough that doesn't stick to your hands. 

Divide the dough into quarters and press three-quarters of it back together, reserving the other quarter for the lattice top.

Roll the larger dough ball into a circle and transfer it to the tart pan. Prick the bottom with a fork.

Spoon the jam into the prepared crust and smooth into an even, thin layer.

Roll the smaller dough ball into a rectangle the length of your tart pan. Slice the dough into strips and place them, alternating, in a criss-cross lattice pattern. Gently press the edges of the lattice into the crust at the pan edge.

Place the crostata into the freezer to chill while the oven reaches temperature. Heat oven to 350° F. Bake for 30 to 35 minutes. The crust should be firm and golden brown. Remove the tart from the oven and let cool completely before serving.
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