A Rustic Embrace: The Raspberry-Fig Crostata

There’s a certain honest charm to a crostata, isn’t there? It’s the antithesis of a perfectly smooth, impossibly precise tart. I remember the first time I encountered a crostata, not from a glossy magazine, but from the flour-dusted hands of a dear baker friend. It was a late summer afternoon, the air thick with the scent of ripening fruit, and this humble, freeform tart sat on her counter, its edges imperfectly crimped, its fruit filling glistening under a rustic lattice. It spoke of a kitchen where love and practicality danced together, where beauty wasn’t in perfection, but in the genuine goodness of simple ingredients. This Raspberry-Fig Crostata, a recipe that whispers of Julia Child’s legacy and the artistry of Macrina Bakery, captures that very spirit. It’s a dish that invites you to roll up your sleeves, embrace a little imperfection, and celebrate the glorious marriage of sweet figs and tart raspberries.

Recipe Overview

Here are the essential details to get you started on your crostata adventure:

• Prep Time: 3 hours 45 minutes (This includes dough chilling time)
• Cook Time: 40-45 minutes
• Total Time: 4 hours 25 minutes – 4 hours 30 minutes
• Servings: 12
• Yield: 1 crostata (approximately 9-inch)
• Dietary Type: Vegetarian

Ingredients

This crostata is a symphony of textures and flavors, from the nutty, slightly spiced dough to the vibrant, jammy fruit filling.

For the Dough:

• 2 cups all-purpose flour
• ½ cup toasted sesame seeds
• ½ cup chopped toasted almonds (skin on)
• ½ cup white sugar
• ¼ teaspoon table salt
• ¼ teaspoon cinnamon
• ⅛ teaspoon grated lemon zest
• ½ cup cold unsalted butter, diced
• 2 large eggs, beaten
• 1 teaspoon vanilla extract

For the Filling:

• 12 ounces fresh black figs, stemmed and quartered
• 12 ounces raspberries, washed and dried
• ¼ cup packed brown sugar
• ½ cup white sugar
• 1/16 teaspoon grated lemon zest
• ¾ lemon, juice of (about 1 ½ tablespoons)
• 1 ½ tablespoons flour
• 1 tablespoon butter

For Assembling the Crostata:

• 1 egg
• 1 teaspoon water
• 2 tablespoons turbinado sugar

Equipment Needed

A few key tools will make preparing this crostata a breeze:

• Stand mixer with paddle attachment (or a food processor/your hands for mixing the dough)
• Rolling pin
• 9-inch tart pan
• Baking parchment
• Pastry wheel or pizza cutter
• Baking sheet
• Small saucepan
• Bowl for cooling the filling
• Pastry brush
• Foil

Instructions

Crafting this crostata is a labor of love, but each step builds towards a truly rewarding finale.

1. Prepare the Dough: In the bowl of your stand mixer, fitted with the paddle attachment, combine the all-purpose flour, toasted sesame seeds, chopped toasted almonds, white sugar, table salt, cinnamon, and grated lemon zest. Mix on low speed until these dry ingredients are well incorporated. Next, add the cold unsalted butter, diced. Continue mixing on low speed until the mixture resembles coarse breadcrumbs. Be patient here; you want those butter pieces to be evenly distributed.
2. Now, incorporate the wet ingredients: add the 2 beaten large eggs and 1 teaspoon of vanilla extract. Mix just until the dough begins to come together. It will be somewhat shaggy at this stage, which is perfectly normal.
3. Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap. Refrigerate the dough for at least 2 hours, or until it is firm enough to handle. For those who like to plan ahead, this dough can be double-wrapped and frozen for up to 3 months.
4. Prepare the Filling: While the dough chills, let’s make the glorious fruit filling. In a medium saucepan, combine half of the fresh black figs (halved or quartered as needed) and half of the raspberries with the packed brown sugar, white sugar, grated lemon zest, lemon juice, and flour. Toss everything together gently to coat the fruit. Add the 1 tablespoon of butter.
5. Place the saucepan over medium heat and bring the mixture to a boil. Cook for 2-3 minutes, stirring occasionally, until the filling has thickened beautifully.
6. Transfer the cooked fruit mixture to a bowl. Add the reserved fresh figs and raspberries to the bowl. Stir gently to combine, preserving some of the fresh fruit’s integrity. Taste the filling and adjust the lemon or sugar if needed, according to your preference.
7. To rapidly cool the filling and stop the cooking process, place the bowl over an ice bath. Stir occasionally until the filling has cooled to room temperature.
8. Assemble the Crostata: Remove the chilled dough disc from the refrigerator. Take 1/3 of the dough and set it aside, returning it to the refrigerator to keep it cold.
9. Lightly flour your work bench and carefully roll out the larger piece of dough to about 1/8-inch thickness. This dough can be quite fragile, especially as it warms up, so work quickly but gently. The key is to keep it cold.
10. Carefully transfer the rolled-out dough to your 9-inch tart pan. Gently press the dough into the bottom and up the sides of the pan. Patch any holes carefully with excess dough to ensure the base is solid and will hold the filling.
11. Now, take the reserved 1/3 of the dough. On a piece of baking parchment, roll out this smaller piece of dough to about 1/8-inch thick. Using a pastry wheel or pizza cutter, cut this rolled dough into ½-inch wide strips.
12. Transfer the parchment paper with the dough strips onto a sheet pan. Place this sheet pan in the refrigerator for 30 minutes to firm up the lattice strips.
13. Spoon the cooled fruit mixture into the prepared tart shell, filling it evenly. You should have about 2½ cups of fruit filling.
14. In a small bowl, beat the 1 egg with the 1 teaspoon of water to create an egg wash. Brush this egg wash over the exposed edge of the tart crust, the part that extends slightly beyond the filling.
15. Remove the chilled dough strips from the refrigerator. Arrange them over the fruit filling in a lattice formation. Do not attempt to weave the strips, as the dough is too fragile. Simply lay them side-by-side in a crisscross pattern. As you place each strip, brush it with the egg wash.
16. Gently press down on the lattice strips at the edges of the tart pan to secure them to the edge of the tart shell. Trim off any excess dough from the lattice strips.
17. Sprinkle the entire surface of the crostata, including the lattice, with the turbinado sugar. This will give it a beautiful crunch and sparkle.
18. To catch any potential bubble-overs during baking, place the tart pan on a foil-wrapped baking sheet.
19. Bake in a preheated 350°F (175°C) oven for 40-45 minutes, or until the juices are bubbling and the lattice is a beautiful, golden-brown.
20. Allow the crostata to cool to room temperature. Once cooled, carefully remove the tart shell from the pan.

Expert Tips & Tricks

• Cold is Key for the Dough: The success of a flaky, tender crust lies in keeping the butter and dough as cold as possible. If your kitchen is warm, don’t hesitate to pop the dough back into the fridge for a few minutes between steps if it feels too soft.
• Handling Fragile Dough: For the lattice, working with chilled dough on parchment paper is your best friend. If a strip breaks, simply lay the pieces side-by-side and gently press them together. The egg wash will help them adhere.
• Preventing a Soggy Bottom: While this recipe doesn’t explicitly call for blind baking, ensuring the tart shell is well-chilled and formed properly helps. The foil-wrapped baking sheet not only catches drips but also helps to conduct heat evenly to the bottom of the crust.
• Fruit Consistency: The goal of cooking the fruit mixture initially is to thicken it and meld the flavors. Adding the fresh fruit at the end preserves its vibrant color and texture. Don’t overcook it after adding the fresh fruit.

Serving & Storage Suggestions

This Raspberry-Fig Crostata is a stunner served warm or at room temperature. It’s particularly delightful with a dollop of vanilla ice cream or a swirl of lightly sweetened whipped cream. For an extra touch, a sprig of fresh mint can add a pop of color and freshness.

Leftovers can be stored, covered loosely with plastic wrap or foil, at room temperature for up to 2 days, provided your kitchen is cool. For longer storage, wrap the crostata tightly and refrigerate for up to 4 days. To reheat, gently warm slices in a low oven (around 300°F/150°C) until just warmed through. You can also freeze individual slices, well-wrapped, for up to 2 months. Thaw at room temperature or gently reheat from frozen.

Nutritional Information

Here’s an estimated breakdown of the nutritional content for this delicious crostata. Please note these are approximate values.

Nutrient	Amount per Serving	% Daily Value
Calories	382.4 kcal
Calories from Fat	162 kcal
Total Fat	18 g	27%
Saturated Fat	6.8 g	33%
Cholesterol	75.8 mg	25%
Sodium	77.8 mg	3%
Total Carbohydrate	50.6 g	16%
Dietary Fiber	5.3 g	21%
Sugars	27.5 g	109%
Protein	7.4 g	14%

Variations & Substitutions

While this combination of raspberry and fig is truly special, don’t be afraid to experiment!

• Other Berries: If figs aren’t in season or your preference, substitute with more raspberries, blackberries, or even halved strawberries.
• Stone Fruit: In summer, consider using sliced peaches, plums, or nectarines alongside or instead of the figs.
• Nut-Free: For a nut-free version, simply omit the almonds from the dough. The sesame seeds still provide a wonderful texture.
• Citrus Zest: Orange zest can be a beautiful alternative to lemon zest, offering a warmer citrus note.

FAQs (Frequently Asked Questions)

Q: Why is the dough so fragile?
A: The high ratio of butter to flour in this dough creates a wonderfully tender and flaky crust, but it can be delicate to handle, especially as it warms. Keeping it cold is crucial.

Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be made up to 2 days in advance and refrigerated, or frozen for up to 3 months. Just be sure to bring it to a workable temperature before rolling.

Q: My lattice strips broke while placing them. What should I do?
A: Don’t worry! This is common with this type of delicate dough. Simply piece the broken strips back together, press them gently, and continue. The egg wash will help them adhere.

Q: How can I tell if the crostata is fully baked?
A: Look for a deeply golden-brown lattice and crust, and most importantly, bubbling fruit juices around the edges of the filling.

Q: Can I use dried figs instead of fresh?
A: While fresh figs offer a unique texture and moisture, you could rehydrate dried figs by simmering them in a little water or juice until plump. Be aware this will alter the moisture content of the filling, so adjust accordingly.

A Sweet Farewell

This Raspberry-Fig Crostata is more than just a dessert; it’s an invitation to slow down, savor the season, and appreciate the beauty of handcrafted food. It’s the kind of dish that gathers people around the table, sparking conversations and creating cherished memories. I encourage you to embrace the rustic charm, let the vibrant fruits sing, and enjoy every delicious bite. Serve it with your favorite accompaniment, share it with loved ones, and know that you’ve created something truly special.