RASPBERRY & FIG CROSTATA MACRINAMACRINA BAKERYBAKERY A crostata is a luscious and buttery with rustic edges but I like to dress mine Italian fruit tart that can be made with up with a lattice top. Whether you go for just about any seasonal fruit. I love an elegant look or a casual one, don’t be the pairing of raspberries and figs— afraid to improvise with various fruit especially given the way their flavors combinations depending on the season. complement our sesame almond dough. Some of my other favorite combinations Hints of lemon zest and cinnamon add are blueberry and pear, cranberry and complexity to the sweetness of the fruit. apple, or rhubarb and raspberry. Some make their crostata free-form, - Leslie Mackie

DIRECTIONS: SESAME ALMOND DOUGH sides to the edge of the pan. Whisk together the eggs and vanilla Roll the smaller dough ball out into a extract and set aside. circle that is 1/8" thick. With a crinkle INGREDIENTS: In the bowl of a stand mixer fitted with pastry cutter, cut 1" strips to use for the Makes a 9" fluted tart • Serves 8-10 a paddle attachment, add the almonds, lattice top. SESAME ALMOND DOUGH sesame seeds, sugar, flour, cinnamon, In a small bowl, beat the egg and water 2 eggs, beaten salt and lemon zest. Mix on low speed to make an egg wash. Set aside. 1 teaspoon vanilla extract to combine. Pour the fruit mixture into the tart shell 3/4 cup whole almonds, toasted and With the mixer running, add the cubed and level it. Using a pastry brush, add finely ground butter a bit at a time. Mix until the egg wash to the edge of the crust. Begin 1/2 cup raw sesame seeds, toasted and dough has a coarse, mealy texture. Add laying the lattice strips. Start near the ground the egg mixture and combine until the edge, laying the first two perpendicular dough comes together. 1/2 cup sugar to each other, creating a “V” at the top Divide the dough into two balls, one of the crostata. Pinch off the excess 2 cups all-purpose flour twice the size of the other. Wrap in length of each strip as you attach it to 1/4 teaspoon cinnamon plastic and chill in the refrigerator for at the fluted edge. Repeat, leaving a 1" gap 1/4 teaspoon salt least one hour. between strips until you’ve covered the top. You can use the scraps to splice 1/8 cup lemon zest, finely chopped FRUIT FILLING together for the shorter strips at the 2 sticks (16 tablespoons) unsalted end. Brush the lattice top with egg wash Put half the fruit into a saucepan, butter, chilled and cut into 1/2" cubes and sprinkle with turbinado sugar. keeping the remaining fruit nearby. Add the granulated sugar, brown sugar, flour, Chill for one hour before baking. FRUIT FILLING lemon zest and butter into the pan. 3/4 pound fresh figs, cut into quarters Preheat oven to 350°F and line a rimmed Bring mixture to a slow boil, stirring baking sheet with parchment paper. 3/4 pound fresh raspberries constantly. Let the juices release and 1/2 cup granulated sugar thicken. Pour the mixture into the bowl Place the chilled tart on the lined baking sheet and bake for 50-60 minutes. Look 1/4 cup brown sugar with the remaining fruit and stir to combine. Taste for seasoning and add for bubbling fruit juices and an overall 1-1/2 tablespoons all-purpose flour lemon juice if needed. Let cool to room golden-brown color. The parchment will 1/2 teaspoon lemon zest temperature. prevent fruit juices that boil over from 1 tablespoon unsalted butter burning onto your baking sheet. 1 tablespoon fresh lemon juice ASSEMBLY Let cool for two hours. If fluted edges Roll the larger sesame almond dough appear to be sticking, loosen gently with a paring knife. De-pan and serve on the ASSEMBLY ball out into an 11" circle that is 1/8" thick. 1 egg Fold in half and place into a 9" removable tart pan base. Enjoy with sweetened bottom fluted tart pan. Gently fold out whipped cream or a favorite ice cream 1 teaspoon water the dough and press into the pan so that that complements the fruit! 2 tablespoons turbinado sugar it covers the bottom and comes up the © 2018 Macrina Bakery