Figs are awesome.
Until college, I’d never tasted a fresh fig, and these strange-looking fruit appeared both fascinating and bizarre to me. Now I love figs, and I’ve been eagerly watching the figs on the trees in the neighbourhood ripen and fill the air with their sweet fragrance – and, at last, they’ve appeared in the supermarket!
Today I was supposed to go to school for another sports festival, but because of rain this morning it’s been rescheduled for tomorrow. And so I decided to try my hand at baking!
The most baking I’ve ever done back home has consisted of boxed mixes, and obviously I didn’t want to waste ingredients on a failed attempt at something complex and fancy. So I did the simplest recipe I could find: a crostata! Using fresh figs and frozen berries (recently acquired from Costco! What a wondrous place!) I took a shot at baking and made the crostatas from scratch. Though the crust was a bit clunky and more crumbly than flaky, it was still tasty, and I have to say, I’m proud of the result!
Makes 2 crostatas.
- 2.5 cups flour
- 1/4 cup + 1 tbsp sugar
- 1/2 tsp salt
- 1.5 sticks cold unsalted butter
- 1/4 cup + 3 tbsp ice cold water
- 1 beaten egg + 1 tbsp water (as a wash)
- 3 or 4 cups fruit
- brown sugar
- Place flour, sugar, and salt in a large bowl and mix together. Cut in cold butter. Mix in ice cold water.
- Press the dough into two flat, round discs and wrap tightly in saran wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 400F.
- In a bowl, toss the fruit with a spoonful or two of sugar and a dash of flour.
- Roll out the dough and pat down a thin layer of brown sugar in the centre. Top with fruit filling. Leave about a 1.5 to 2 inch area clear around the edge. Fold in edges. (Watch out for cracks, or else the filling might leak out!)
- Brush the top of the crust with the egg wash and sprinkle with sugar.
- Place the crostata on parchment paper in a baking pan. Bake for about 40 minutes, or until the crust is golden. Rotate halfway through. Cool on a drying rack before eating.