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Crostata, Raspberry-Fig (D/P, TNT)
Source: "Baking with Julia," by Julia Child
Serves: 6

Sesame Almond Dough:
2 eggs
1 tsp. vanilla
3/4 cup unblanched almonds, lightly toasted and cooled
1/2 cup sesame seeds, lightly toasted and cooled
1/2 cup sugar
2 cups flour
1/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. lemon zest, finely chopped
2 sticks (1 cup) cold unsalted butter, cut into 1/2" cubes

3/4 pound fresh figs, quartered
3/4 pound fresh raspberries
1/2 cup sugar
1/4 cup light brown sugar
1-1/2 tbsp. flour
1/2 tsp. lemon zest, grated
1 tbsp. butter or margarine
Fresh lemon to taste

1 egg beaten with 1 tablespoon cold water

Make Dough:
Whisk eggs and vanilla together. Set aside until needed.

Place almonds, sesame seeds, and 1 tbsp. of the sugar in the work bowl of a food processor fitted with the metal blade. Pulse until the almonds are finely chopped, but not oily or pasty. Turn the mixture into the bowl of a mixer fitted with a paddle attachment; add remaining sugar, flour cinnamon, salt, and zest. Mix on low speed for a few seconds, just to combine ingredients.

With mixer on low add butter or margarine and mix until the mixture resembles fine crumbs. Don't worry if a few large pieces of butter remain. Add egg mixture, mixing only until dough is uniformly moistened and forms curds, about 15 seconds. Turn the mixture out onto a smooth work surface.

Knead dough gently just until ingredients are fully blended. Divide dough into 2 pieces, one a little larger than the other. Wrap in plastic wrap and refrigerate until needed.

Combine fruit in a medium bowl. Place half the fruit in a medium saucepan over medium heat. Keep remaining fruit close by. Add sugar, brown sugar, flour, lemon zest and butter. Stir to combine.

Bring mixture to a soft boil over medium heat, stirring constantly. The fruits will release their juices and the liquid will thicken. About 5 minutes. (This part smells amazing!) Turn the mixture into the bowl with the uncooked fruit. Mix well. Taste, add lemon juice as needed. Let stand at room temperature until cooled.

For Lattice:
Remove the smaller piece of dough from the refrigerator.

Working on a floured work surface, or a piece of parchment paper roll dough into a 10" circle. Cut circle into 1/2" wide strips. Place back in refrigerator until needed.

Working on a floured surface, roll bottom crust into an 11" circle. Carefully center dough over a 9" fluted tart pan with a removable bottom. Gently work dough into pan, pressing evenly into bottom and up the sides. This is an easily patchable dough so don't worry if it breaks. Trim edge leaving 1/4" overhang to build up around edge of tart. Do not bake at this point.

Preheat oven to 350°F/180°C. Brush lattice with an egg wash.

Pour cooled filling into tart shell. Form a lattice using 1/2" strips of dough in refrigerator.

Place tart on jellyroll pan to catch any drips. Bake for 45 minutes.

Poster's Notes:
I've used 1-1/2 sticks margarine in the dough and it works fine.

I've used apples, pears, peaches, nectarines, plums in place of the raspberries. I wouldn't do plums again.

If your figs are not ripe let them sit on the counter for a few days, they are worth the wait. My parents have a fig tree in their backyard so I once tried this recipe and now whenever it is fig season I'm motivated to create this beautiful tart. The crust can also be made into little cookies and sandwich jam in between 2 cookies .The fruits in the crostata can be substituted. Today I made it with figs and pears. I tossed all the pears in the pot to cook instead of only putting 1/2 the fruit. This recipe is from Julia Child's Baking with Julia.

Posted by Valerie Kanter

Nutritional Info Per Serving: N/A