MARSALA AND DRIED-FIG CROSTATA
Categories Wine Fruit Dessert Bake Vegetarian Fig Marsala Winter Simmer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 15
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.
MARSALA AND FIG CROSTATA
Crostata con Fichi e Marsala -Courtesy of Cookiesfromitaly.com---I made this with ready made pie crusts: $2.50
Provided by Phil Franco
Categories Tarts
Time 3h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- For the 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 the 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. Serves 8.
- That's it!
Nutrition Facts : Calories 611.7, Fat 22.5, SaturatedFat 13.3, Cholesterol 106.3, Sodium 106.6, Carbohydrate 90.8, Fiber 8.1, Sugar 51.5, Protein 7.9
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