I love figs, they’re perfect fruit in every sense. It’s not just the taste but also beauty it’s leafs, delicate nectar and strong tree. This seductress comes in late summer but going away so quickly… you’d better hurry up and prepare something delicious.
We have big fig tree in our backyard, I love to eat them directly from tree (so rarely bowl returns full in kitchen when I go to pick up figs). There are so many great ways you can prepare figs, it’s a pity to use them just for jelly. One of best desserts one can taste is definitely “Kukuriku Figs” from one excellent Croatian restaurant. It combines figs cooked for hours in prosecco and rosemary, served with mascarpone cream and pieces of homemade cinnamon biscuit. I plain to make and share soon because I never made it with fresh but dried figs, curious to see a difference.
Today we had great lunch, anchovies carpaccio served with toasted baguette, grilled sardines with potatoes and plenty od chicory salad. Everybody liked Fresh Fig Crostata I made last night for dessert so I wanted to share recipe. It makes about 10 servings.
FOR THE DOUGH
- 2 1/2 cups (300 g) all-purpose flour (spooned and leveled), plus more for rolling
- 1/2 cup granulated sugar
- 3 egg yolks
- 1 tsp vanilla sugar
- 1/2 tsp Kocher salt
- 2/3 cup cold unsalted butter, cut into pieces
FOR THE FILLING
- 1 pound fresh figs (about 15), sliced into four pieces
- 4 tbsp sugar (I used Wiener zucker)
- 3 tbsp fine prosecco vine (I used Hektorovic)
- 1 tbsp fine Cognac (I used Hennessy)
- 1/4 tsp cinnamon
- 1 tbsp fresh lemon juice
- 10 wheatmeal butterbiscuits
FOR THE TOPPING
- 1 pound fresh figs
- 4 tbsp sugar (again Wiener zucker)
Make dough: In a food processor, pulse flour, sugars, salt, egg yolks and cold butter, it takes not more than 2 minutes in food processor or few more if you do it manually. Do not overmix. Flatten dough into a disk; wrap tightly in plastic. Refrigerate for 1/2 hour.
Preheat oven to 320 degrees. On a large lightly floured piece of parchment paper, roll dough to a 9-inch round. Prick the dough all over with a fork and bake for 40 minutes.
Make filling: cook figs in sugar, prosecco and cognac on medium heat. Add cinnamon and sprinkle with lemon juice. Cook for about 15 minutes. Cool and then add finely blended butterbiscuits.
For topping: caramelize sugar on medium heat, then add figs cut in four. Take figs out very quickly from pot, it takes less than a minute.
Take out baked dough lifting edges of parchment, transfer crostata to a serving plate.
Fill crostata with fig filling and then put caramelized figs. It’s not necessary to refrigerate cake unless it’s really worm inside the house.
Really easy to make and everybody liked it, even children. It you can find some organic oranges it would be great to combine them with figs. Great idea is to serve it with nice scoop of vanilla flavored ice-cream (forgot to buy it, it would match perfectly)