Fig & Honey Mini Crostatas


  • 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
  1. In 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.
  2. 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.
  3. 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.
  4. Bake the crostatas for 35 minutes, rotating halfway through baking, until the crusts are golden. Let stand for 10 minutes.
  5. Gently 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