Fig Crostata

I had an excess of dried figs, so I had to use them. And what’s better than a rustic crostata?

Okay, for the crust, mix the flour, salt and add the butter. Slowly add the ice water until the dough forms a ball.

Prepare a pan and place the dough inside. You can use a rolling pin if you like, I just do it by hand, pushing at the dough until it covers the whole pan and up a bit on the sides. Set aside and make the filling

Mix the figs, teh flour, the sugar, the spice, the lemon and toss it all together. Pour into the pan, but mostly in the center, so that you can fold the edges over the filling, at least a little bit.

And bake!


For Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 4 tablespoons cold water

For filling

  • 1.4 cup sugar
  • 4 tsps. flour
  • 1/4 tsp. nutmeg, cinnamon, or ginger
  • 3 cups figs
  • 1 tbsp. lemon juice


Mix the flour and the salt, cut in the butter. Add the cold water a spoonful at a time until a ball of dough forms. Prepare the pan, and spread the dough over it, leaving a risen edge. Set aside and prepare the fillig. Mix the figs, sugar, spice, lemon juice, flour and toss until the figs are covered. Then pour into the center of the crust and fold the edges over as much of the filling as you can. Bake at 375 F. for 50-55 minutes.


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