Crostada Di Mela E Fischi Apple And Fig Tart Recipe

How to Make Crostada Di Mela E Fischi Apple And Fig Tart

1. **Make the Dough:**
2. In a food processor or large bowl, whisk together 3 cups all-purpose flour, ¾ cup granulated sugar, and 1 tsp salt.
3. Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingertips, until the mixture resembles coarse crumbs.
4. Beat 1 large egg and 1 large egg yolk together then add in 1 tbsp lemon zest and 2 tbsp lemon juice. Add to the flour mixture and pulse or stir until the dough just comes together.
5. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6. **Prepare the Filling:**
7. Peel, core, and thinly slice 4 medium Yellow Delicious apples and 2 medium Cortland apples (or 6 medium of your preferred apple).
8. In a large bowl, combine the sliced apples with ½ cup fig jam and 1 tbsp lemon juice.
9. In a separate small bowl, mix together ½ cup granulated sugar, 1 tsp ground cinnamon, ¼ tsp ground cloves, a pinch of black pepper, and a pinch of salt.
10. Pour the spice mixture over the apples and toss gently to coat.
11. **Assemble and Bake:**
12. Preheat oven to 375°F (190°C).
13. On a lightly floured surface, roll out half of the dough into a 13-inch circle. Gently fit it into a 10-inch tart pan with a removable bottom. Trim excess dough.
14. (Alternatively, use a 9x2-inch pie plate). Trim edges.
15. Spread the apple and fig filling evenly into the crust.
16. Dot the filling with 2 tbsp cold unsalted butter, cut into small pieces.
17. Roll out the remaining dough into an 11-inch circle. Cut into ½-inch wide strips using a pastry wheel.
18. Create a lattice top by weaving the strips over the filling. Pinch the ends to the crust.
19. Place the tart on a baking sheet to catch any spills.
20. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
21. In a small bowl, whisk together 2 tbsp milk or cream. Brush the top of the tart with the milk mixture. Sprinkle with ¼ cup sliced almonds and 2 tbsp coarse sugar.
22. Continue baking for another 5-10 minutes, or until the topping is golden brown.
23. Let cool completely on a wire rack before removing from the pan and slicing to serve.