- 2 1/2 cups all-purpose flour
- 1/4 cup plus 1 tablespoon sugar
- 1/2 tsp sea salt
- 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 1/4 cup plus 3 tablespoons ice water
- 12 fresh figs, cut into wedges
- 5 tsp honey
- 1/2 tsp cinnamon
- 1 tsp fresh lemon juice
- 1 egg beaten with 1 tbsp of water
- Ricotta cheese or vanilla ice cream for topping
a food processor, pulse the flour with the sugar and salt. Add the
butter and pulse until it is the size of peas. Add the water; pulse
until the dough comes together. Pat the dough into a disk, wrap in
plastic and refrigerate for 30 minutes.
- On a lightly floured
surface, roll out the dough 1/8 inch thick. Cut out eight 5-inch rounds,
re-rolling the scraps if necessary; transfer to a parchment paper–lined
baking sheet and refrigerate for 30 minutes.
- Preheat the oven
to 375°. In a bowl, toss 8 of the figs with 3 teaspoons of the honey,
the lemon juice, and cinnamon. Arrange the figs on the dough rounds,
leaving a 1/2-inch border all around. Fold the edges over the figs and
brush the dough with the egg wash. Chill for 30 minutes.
- Bake the crostatas for 35 minutes, rotating halfway through baking, until the crusts are golden. Let stand for 10 minutes.
toss the remaining figs with the remaining 2 teaspoons of honey.
Transfer the crostatas to plates, top with the figs and dollop with
ricotta cheese and serve.
*Adapted from Food and Wine