Fig and raspberry crostata


  • Serves 8 people

  • 10 figs, halved or quartered, depending on size
  • 1 tbsp vanilla sugar (see note)
  • 120 gm raspberries (about 1 punnet), plus extra to serve
  • To serve: crème fraîche
  • Sweet pastry
  • 200 gm flour
  • 150 gm cold butter, coarsely chopped
  • 100 gm caster sugar
  • 40 gm egg (about ¾ egg), lightly whisked
  • Frangipane
  • 50 gm butter
  • 50 gm pure icing sugar
  • 50 gm almond meal
  • 1 tsp plain flour
  • 1 egg, lightly whisked
  • 20 ml dark rum
01   For sweet pastry, 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. Refrigerate overnight.
02   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.
03   Spread frangipane over prepared pastry, leaving a 3cm border. 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.
Note Vanilla sugar is available in the baking section of most supermarkets.







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