FIG & ALMOND CROSTADA
 

 

INGREDIENTS

Pastry Crust

1 lb

1-1/2 cups

4 cups

1 teaspoon

Butter, room temperature

Powdered sugar

All purpose Flour

Salt

Filling

2 lbs.

1/2 cup

1/4 cup

 

 

1-1/2 tablespoon

Fresh figs, quartered

Granulated sugar

Brown sugar

Zest of an orange

Juice of an orange

Almond flour or All purpose flour
 

Recommended Blodgett Equipment: Blodgett Combi or Hydrovection Oven

 

Preheat to: 350F in hot air mode

 

  

Pastry Crust Directions:

  1. Cream butter and powder sugar until light and fluffy.

  2. Combine flour and salt then add into creamed mixture.

  3. Mix to just combine.

  4. Separate into two equal portions and wrap each with plastic wrap. Refrigerate for 30 minutes.

  5. Take one portion out and roll into a 9"round circle.

  6. Line a tart pan or spring form pan with the dough.

  7. Refrigerate until filling is ready.

Filling Directions:

  1. In a saucepan add 1-1/2 pounds of the figs and all of the remaining ingredients.

  2. Bring to a boil. Simmer until thick.

  3. Pour into a stainless steel bowl and stir in remaining figs.

  4. Cool to room temperature.

  5. Pour into prepared tart shell. Top with sliced almonds

Bake in Hot Air mode, 350F, high fan, vent open, 35 minutes

Let cool 15 minutes before removing outer pan.

Cool to room temperature before serving