While summer is my favorite season, after several months of high-humidity heat I start to crave the crisp coolness of fall. And allll the delicious things that come with fall. I’m talking ridiculously sweet Concord grapes, hearty Brussels sprouts, crisp apples, creamy winter squash, and…figs.
Usually figs come into season around August, but my neighbor picked them a little early and graciously gave several to me. (Yes!) So by the time figs ripen where you are, this recipe will come in handy. 🙂
Figs are such a fun fruit to eat for their wacky texture and delicious flavor. The pulp inside is soft and contrasts against the tiny seeds – which are like Mother Nature’s Pop Rocks. They also have a subtle, honey-like flavor that pairs well with slightly bitter walnuts and tea-like cardamom. So…I hacked Martha Stewart’s crostata and Gina Matsouka’s gluten-free crust to include these two complementary & autumnal flavors.
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1 large egg
- 6 tablespoons cold butter, chopped
- 1/2 tablespoon demerara sugar
- 1/4 teaspoon sea salt
- 1/2 cup walnuts
- 1/2 cup demerara sugar
- 1/2 teaspoon ground cardamom
- 1 large egg
- 4 tablespoons (1/2 stick) unsalted butter, room temp
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon sea salt (also called “a pinch”)
- 1/2 pound or ~8 ripe fresh figs, stemmed and thinly sliced
- 1 tablespoon fresh lemon juice
- Make crust: Combine the almond flour, tapioca flour, salt, and butter in a food processor. Pulse until the texture of coarse meal.
- Add 1 egg and sugar and pulse again until dough comes together.
- Turn out onto a piece of plastic wrap and refrigerate for at least 1 hour up to overnight.
- When ready to bake, preheat oven to 350 degrees.
- Make filling: In food processor, combine walnuts, sugar, cardamom, and salt; process until finely ground. Add 1 egg, butter, and vanilla; pulse until smooth, and set aside. In a medium bowl, combine figs and lemon juice; set aside.
- On a large lightly floured piece of parchment paper, roll dough to a 14-inch round. Spread walnut 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.
- 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.
Right around the 45 minute mark in the oven, your kitchen/apartment/home will smell amazing. And very fall-like. 🍂