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Fig Crostata

Alabama Figs are Ripe and Ready for the Picking

August 12, 2014

sweet tender Alabama figs

processing salt, almonds and sugar

mixing all the ingredients for the filling

leave a 2 inch border when spreading the filling

brush the outside of the crust with a beaten egg and top with brown sugar before baking

this is what happens with you leave out an ingredient

this is what happens when you improvise

All Images
Jennifer Hagler Photography

By Buffy York


I grew up in Haleyville, a small town in North Alabama, and the only Fig I knew had the last name Newton. I didn’t even question the filling in the middle, I just liked them. If you had shown me a real fig at the time I am sure I would not have liked it, but if you have read my Mater Hater post you know my tastes have changed.  The figs in Alabama are super ripe right now and the fact that you have to eat them almost immediately after they are picked means that you will never find them in your chain supermarkets.  A trip to the local produce stand or farmers’ market is a must for the sweet tender figs grown in Alabama’s moist climate.  The figs we used for this recipe came from Oak Street Garden Shop in Birmingham and yesterday I stopped by The Pantry by Stone Hollow and they have some beautiful figs.  Owner Alex Stone said they are grown on their farm in Harpersville, she also told me Jones Valley Teaching Farm has figs for sale right now but you better hurry because unfortunately this season is almost over.

The recipe below is a hybrid of the Apple Crostata from Frank Stitt’s Bottega Favorita Cookbook and a few recipes I searched online.  It really is easy enough and since I bought a pie crust (Pillsbury’s is really hard to beat) I eliminated several steps and cut down on the preparation time.  I left out the flour (not on purpose) and the filling overtook the figs while baking so I had to add an extra step in the end.  I have told you I am not much for measuring and now I will let you in on the fact that I’m not so good at following recipes either.

The Style Gathering’s Fig Crostata

1 Pillsbury Pie Crust
3/4 cup sugar
1 cup slivered almonds
pinch of salt
1 stick of softened butter
1 egg + 1 egg yolk
1/2 t Penzey’s Vanilla Extract
1 1/2 t all-purpose flour
1 lb sliced fresh figs
1 egg beaten
3 T brown sugar

Preheat oven to 375 degrees F

To make the filling finely grind 1/4 cup of sugar, almonds and salt in the food processor (about a minute).  Place softened butter and 1/2 c of the sugar in a mixer and beat one minute on high until well combined.  Add the almond mixture to the mixer.  Beat at a low speed until it is well incorporated into the butter mixture.  Add the egg and the egg yolk one at a time mixing well between the two.  Continue to beat the mixture for another minute on medium speed until it is fluffy.  Mix in the flour (or don’t) and add the vanilla just until it is combined.

Place the Pillsbury Pie Crust unwrapped in the microwave for 20 seconds.  It should roll out like a dream onto a baking sheet lined with parchment or we used a Silpat baking liner.  Spread one cup of the almond filling on to the pie crust and leave a 2 inch border.  Arrange the figs in two layers on top of the filling and fold the pie crust border over and cover the figs a few inches.  Brush crust with beaten egg and sprinkle top with brown sugar.  Bake on the center oven rack for 45 minutes or until the piecrust is golden.  Since I left out the flour the end result was not exactly camera ready so we sliced a few more figs on top, sprinkled them with brown sugar and put the crostata back in the oven for 5 more minutes.  Let cool on a wire rack before slicing and serve with vanilla ice cream.  I’m a big fan of Breyer’s

Kitchenaid Food Processor and Mixer | Cutco Knives | Silpat Baking Liner | Pottery Barn Dish

Wearing:  Old Navy shorts (on sale) and watch (in stores only) | A.N.A for JCPenney blouse (similar) | Mark Edge coin necklace | John Hardy bracelet (similar)

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7 Comments


    this looks SO yummy and pretty!!!

    Buffy , you never visited the fig tree in our backyard?!? Bobby mourns the loss of his fig tree! Going to try your recipe… When I buy figs

    Diane, I didn’t know he had one but I should have known.

    Thanks for the Oak Street Garden Shop visit! This looks so delicious I’ll have to try it – we just got in more figs today from Petals From the Past just down the road in Jemison :)

    Thanks Kris, so good to know. Yall saved us last Friday!

    Looks incredible!! Thank you for sharing :) Jumped over here from A Life Well Loved!

    http://neatly-packaged.com/

    Thanks Nancy and thanks for your sweet comment on Heather’s blog. Even though I am 43 I am still 27 in my mind and not a stranger to Botox!

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