Fig Crostata With Sweet Parmesan Cream Recipes

Steps:

• Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks, vanilla, and water and gently stir with a fork (or pulse) until incorporated and dough begins to form large clumps.
• Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one), then divide dough in half and form each half into a 5- to 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Simmer figs, water, orange juice, and brown sugar in a medium saucepan, covered, stirring occasionally, until figs are soft and mixture is reduced to about 2 cups, 15 to 20 minutes. Pulse in a food processor until finely chopped (mixture should not be smooth). Transfer to a large bowl and cool slightly. Stir in butter, eggs, vanilla, zest, and walnuts.
• Preheat oven to 350°F with rack in middle. Generously butter springform pan. Roll out 1 portion of dough between 2 sheets of parchment paper into a 12-inch round (dough will be soft; chill or freeze briefly if it becomes difficult to work with). Peel off top sheet of parchment and carefully invert dough into pan. (Dough will tear easily but can be patched together with your fingers.) Press dough onto bottom and 1 inch up side of pan, then trim excess. Chill tart shell until ready to assemble crostata.
• Roll out remaining dough between 2 sheets of parchment paper into a 12-inch round. Peel off top sheet of parchment, then cut dough into 10 (1-inch-wide) strips and slide (still on parchment) onto a tray. Chill until firm, about 10 minutes.
• Spread fig filling in shell. Arrange 5 strips of dough 1 inch apart on filling. Arrange remaining 5 strips 1 inch apart across first strips to form a lattice. Trim edges of strips flush with edge of shell. Sprinkle crostata with sugar.
• Bake until filling is slightly puffed and pastry is pale golden, about 30 minutes. Cool completely, then remove side of pan. Serve crostata with mascarpone.v

Steps:

• For filling:
• Combine all ingredients in heavy large saucepan and bring to boil over high heat. Reduce heat to medium-low. Cover and simmer until figs are very tender, about 1 hour. Uncover and simmer until liquid reduces slightly, about 8 minutes. Transfer mixture to medium bowl. Cool slightly. Refrigerate until cool, stirring occasionally (mixture will be thick), about 45 minutes. Discard cinnamon sticks. (Filling can be made 1 day ahead. Cover and keep chilled.)
• For crust:
• Preheat oven to 375°F. Mix flour, sugar, fennel seeds, and salt in processor. Add butter and 1 egg. Using on/off turns, process until dough forms. Gather dough into ball; divide in half. Flatten each half into disk. Wrap 1 disk in plastic wrap; refrigerate until cold, at least 30 minutes and up to 1 day. Press remaining dough disk onto bottom and up sides of 10-inch-diameter tart pan with removable bottom. Pierce bottom all over with fork. Chill until firm, about 10 minutes. (Can be prepared 1 day ahead. Cover and keep chilled.)
• Roll out chilled dough disk on waxed paper to 12-inch round. Transfer dough on waxed paper to rimless baking sheet. Cut dough into twelve 3/4-inch-wide strips. Chill strips while filling tart. Spread filling evenly in crust. Place 6 dough strips atop filling, spacing evenly. Place remaining 6 strips diagonally atop first 6 strips, forming diamond lattice pattern. Press ends of strips against edge of tart pan to trim. Whisk remaining egg in small bowl to blend; brush over lattice.
• Bake tart until juices bubble thickly around edges and crust is deep golden, about 55 minutes. Cool on rack 1 hour. Using small knife, gently loosen tart from pan sides. Remove sides. Serve slightly warm or at room temperature with ice cream.

Steps:

• Preheat oven to 425 degrees F.
• Place the pie crust onto a baking sheet. Spread the cream cheese over the crust leaving a 1-inch border. Sprinkle with the citrus herb seasoning. Top with fig preserves. Fold border over fig spread and top with prosciutto strips.
• Lightly beat egg with 1 tablespoon of water. Use a pastry brush to brush edge of crust with egg wash. Bake in oven for 15 to 18 minutes or until crust is golden brown. Let cool 5 minutes before serving.

Steps:

• Make dough: In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if necessary, gradually add up to 2 tablespoons more water). Do not overmix. Flatten dough into a disk; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days).
• Make filling: In food processor, combine almonds and sugar; process until finely ground. Add 1 egg, butter, flour, vanilla, and salt; pulse until smooth, and set aside. In a medium bowl, combine figs and lemon juice; set aside.
• Preheat oven to 350 degrees. On a large lightly floured piece of parchment paper, roll dough to a 14-inch round. Spread almond filling in center, leaving a 2-inch border; top with fig mixture. Fold border over edge of filling, pleating all around; press down gently to seal. In a small bowl, mix remaining egg with 1 teaspoon water; brush dough with egg wash.
• Lifting edges of parchment, transfer crostata to a rimmed baking sheet. Bake until crust is golden brown, about 1 hour. Let cool on baking sheet at least 30 minutes. To serve, cut crostata into wedges.