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Sunday, September 8, 2013

Fresh Fig and Almond Crostata


This was an easy and straight-forward recipe.  Nothing very tricky about it, although I always struggle with butter pastry.  (It doesn't help when one leaves it in the refrigerator too long and then attempts to roll it out straight away.  Patience is not one of my virtues.)

The filling seems like a lot

I replaced half the flour with whole wheat pastry flour, and instead of mascarpone cheese I used a combination of cream cheese, Greek yogurt and heavy cream.  Since it was being mixed in with other ingredients and layered with even more, I'm sure that change didn't make any difference and now I don't have to figure out how to use up the rest of the container. :)


Spreading on the apricot jam.

I wish I had had the presence of mind to buy fresh figs at Farmer's Market -- they would have been perfectly ripe and sweet!  But these came from the grocery store.  Far too much pale flesh.  However, other comments in the recipe state you really have to use fresh figs in this, that reconstituted dried ones simply don't work very well.  And it's fig season!


All tucked in and ready.

I did not use parchment paper, and had no trouble getting the crostata off the lightly greased baking sheet.  However, I do wish I had used an air-bake pan.  I should have thought of that, as anything with a high fat content over-browns on the bottom in my oven unless I do.  

Conclusion:  This was delicious, though very rich and fairly sweet.  It would go best with some vanilla ice cream.  It was easy to put together -- with my substitutions, the only thing I had to buy was the figs.  I would add a bit more salt, perhaps another 1/4 teaspoon, as I think salt helps to balance the richness.

Recipe:  Fig and Almond Tart via Giada De Laurentiis

 


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