Being Autumn, Figs are everywhere and raspberries are a dime a dozen (literally). And they are good raspberries, not bruised, flavourless and past their use-by-date, but firm and sweet and beautifully crimson. Two very good reasons for me to venture into ‘tart land’ and attempt this amazing sounding recipe by Catherine Adams, the Head Pastry Chef at Rockpool Bar & Grill in Australia.
After I made this crostata I was tempted to change the recipe slightly. Although the pastry was just fantastic it seemed more suited to a tart tin rather than going free form (it was almost on the oozing side of free form). Having said that, it still retained its charm (and a rustic style tart is so full of charm), so what I have done is included instructions for using a tart tin in my notes. Don’t get me wrong, I love a tart without structure and boundaries but it crossed my mind that this one might need some.
The frangipane is a lovely base for the little figs and raspberries to rest upon, with a dash of dark rum that really adds to the flavours (as only a good dark rum can). All in all this crostata is clearly not your everyday open-pie-with-flakey-pastry, run of the mill type of costata but a willfuly sweet (in every way possible) dessert that will have you going for seconds and possibly even thirds.
* you must begin this recipe the day before*
Topping
10 figs, halved or quartered, depending on size
1 tbsp vanilla sugar (see note)
120 grams/4.2 ounces raspberries (about 1 punnet), plus extra to serve
To serve: crème fraîche
Sweet Pastry
200 grams/7 ounces flour
150 grams/5.3 ounces cold butter, coarsely chopped
100 grams/3.5 ounces caster sugar
40 grams/1.4 ounces egg (about ¾ egg), lightly whisked
Frangipane
50 gm butter
50 grams/1.8 ounces pure icing sugar
50 grams/1.8 ounces almond meal
1 tsp plain flour
1 egg, lightly whisked
20 ml dark rum
Place flour and butter in the bowl of a food processor and freeze until well chilled (30-35 minutes). Meanwhile, combine sugar, egg and 1 tsp salt in a bowl, whisking until sugar dissolves. Refrigerate until required. Process flour and butter in a food processor until coarse crumbs form. Gradually add chilled egg mixture, pulsing to combine. Turn onto a lightly floured work surface, bring pastry together with the heel of your hand, wrap in plastic wrap and refrigerate until firm (1½-2 hours).
Roll pastry out between 2 sheets of baking paper to a 30cm-diameter circle and place on a baking paper-lined oven tray, cover with cling wrap and refrigerate overnight.
Preheat oven to 170C. For frangipane, beat butter in an electric mixer until pale and fluffy. Combine icing sugar, almond meal and flour in a separate bowl and, with motor running, gradually add to butter until completely combined. Add egg, beating well to combine, then slowly beat in dark rum.
Remove prepared pastry from the fridge 10 minutes prior to assembly to allow to soften slightly. Spread frangipane over pastry, leaving a border (just over 1 inch). Lay figs on top, cut-side up, fold in pastry border, pleating as you go, then scatter with vanilla sugar. Bake until light golden (25-30 minutes). Reduce oven to 160C, scatter with raspberries and bake until golden (15-20 minutes). Serve with extra raspberries and crème fraîche.
Notes: If you would prefer to use a tart tin, after you roll the pastry out place it directly in the tart tin (a 10″ tin with a removable base), cover with wrap and refrigerate. Remove from the fridge, (don’t wait the 10 minutes) – cover in frangipane, figs and vanilla sugar and then place in the oven. Follow the remainder of the recipe.
Source: Catherine Adams, Rockpool Bar & Grill
© 2010, Michelle. All rights reserved.
