Both the Fig and Raspberry Crostata, and Blueberry Nectarine Tart make a fun, fruity, flavorful and fresh finish to a wonderful meal.
RUSTIC FIG AND RASPBERRY MINI CROSTATAS
FOR THE DOUGH
1 2/3 cups flour
3/4 cup whole wheat flour
1/4 cup plus 1/2 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons cold butter, cut into small pieces
FOR THE FILLING
2 cups of fresh figs, quartered
1 1/2 cups fresh raspberries
1/3 cup plus 2 tablespoon sugar
3 tablespoons plus 1 teaspoon honey
1 tablespoon fresh thyme, roughly chopped
2 teaspoons finely grated orange zest
3 tablespoons plus 1 teaspoon graham cracker crumbs
2 tablespoons cold butter, cut into small pieces
1 1/2 tablespoons cream
MAKE THE DOUGH
Put the flours, sugar, cinnamon and salt in a food processor. Add the butter and pulse in short bursts until the mixture resembles coarse meal. Add 3 tablespoons cold water and pulse. If the mixture seems dry, add water 1 tablespoon at a time pulsing until the dough just starts to come together. Turn the dough out onto a clean work surface, gather it together, and portion it into ten 2 1/2 ounce rounds. Flatten them into disks, wrap individually in plastic, and refrigerate for at least 2 hours.
When ready to bake, heat the oven to 400F and line 2 baking sheets with parchment paper.
MAKE THE FILLING
In a medium bowl, lightly toss the figs, raspberries, 1/3 cup of the sugar, the honey, thyme, and orange zest until combined.
ASSEMBLE AND BAKE THE CROSTATAS
Sprinkle each round of dough with 1 teaspoon graham cracker crumbs, leaving a 1/2 inch border. Put a generous 1/4 cup of the fig mixture in the center of each dough round, mounding the fruit. Top each tart with a butter slice.
Fold the edges of the dough over some of the fruit to create a 1 inch rim, leaving the center exposed. Work your way around, pleating the dough as you go. With a pastry brush, brush the crust of each crostata with cream and sprinkle the crusts and filling with the remaining 2 tablespoons sugar.
Bake until the crostatas are golden brown, 30 to 35 minutes.
Transfer the baking sheets to racks to cool for about 5 minutes.
Recipe adapted from Fine Cooking
RUSTIC BLUEBERRY AND NECTARINE TART
1 1/2 cups flour, plus more for dusting
10 tablespoons cold butter, cut into small pieces
1/4 cup plus 3 tablespoons sugar
1/4 teaspoon salt
1 1/2 tablespoons heavy cream
1 egg yolk
2 cups blueberries
3 nectarines, peeled, pitted and cut into 1/2 inch pieces
3 tablespoons cornstarch
Mix flour, butter, 3 tablespoons sugar and salt, until mixture resembles coarse meal. In a small bowl, whisk together cream and egg yolk, and then add to flour mixture and mix just until clumps of dough form. Firmly press dough into a 6″ disk, cover with plastic wrap, and chill until firm, about 1 hour.
Heat oven to 375F. Working on a large sheet of floured parchment paper, roll out dough into a 12″ circle, transfer dough and parchment to a large baking sheet.
In a large bowl, toss together blueberries, nectarines, remaining 1/4 cup sugar and cornstarch until well coated. Pile fruit mixture onto dough, leaving a 2″ border around the edges.
Fold outside dough about 1/2″ over fruit to form an outside edge, being sure to seal any holes, and bake 20 minutes. Reduce heat to 350F, continue baking until fruit is bubbly and crust is golden brown, 25 to 40 minutes more. Serve warm or at room temperature.
Recipe adapted from O Magazine, August 2011