Ingredients and Weight:
- All-purpose flour: 2 1/4 cups (281g)
- Unsalted butter, cold and cut into small cubes: 1 cup (227g)
- Sugar: 1/2 cup (100g)
- Salt: 1/4 teaspoon
- Ice water: 1/4 to 1/2 cup
- Blueberries: 3 cups (450g)
- Fresh figs, stemmed and quartered: 2 cups (250g)
- Lemon juice: 2 tablespoons
- Ground cinnamon: 1 teaspoon
- Ground ginger: 1/2 teaspoon
- Apricot preserves: 1/4 cup (60g)
Preparation Time:
20 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold butter cubes to the dry ingredients and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, and mix until the dough just comes together.
- Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out one half of the dough into a 12-inch circle.
- Transfer the dough to a baking sheet lined with parchment paper.
- In a medium bowl, combine the blueberries, figs, lemon juice, cinnamon, and ginger.
- Spread the fruit mixture evenly over the crust, leaving a 1-inch border around the edges.
- Roll out the remaining dough into an 11-inch circle.
- Place the dough over the fruit filling and trim the edges.
- Crimp the edges of the dough to seal.
- Brush the crust with the apricot preserves.
- Bake for 40-45 minutes, or until the crust is golden brown and the fruit is bubbly.
- Let cool for at least 15 minutes before serving.
Nutritional Information:
- Calories: 350
- Fat: 15g
- Saturated fat: 10g
- Cholesterol: 35mg
- Sodium: 210mg
- Carbohydrates: 45g
- Fiber: 4g
- Sugar: 25g
- Protein: 4g
Dish Characteristics:
- Flaky and tender crust
- Sweet and tangy fruit filling
- Rustic and homey appearance
User Comments:
- "This crostata was absolutely delicious! The crust was so flaky and the fruit filling was perfect."
- "I loved the combination of blueberries and figs in this recipe."
- "This is a great dish for a summer gathering."
- "I would definitely recommend this recipe to anyone who loves fruit tarts."
Special Precautions and Tips:
- Be sure to use cold butter for the crust, as this will help it stay flaky.
- If you don't have fresh figs, you can use dried figs instead. Just be sure to rehydrate them in hot water for 10 minutes before using.
- To prevent the crust from burning, cover the edges with aluminum foil halfway through the baking time.
- Let the crostata cool for at least 15 minutes before serving, as this will allow the filling to set.
