FRESH FIG & WALNUT CROSTATAS
Makes 6 – 7” Crostatas
ROUGH PUFF PIE DOUGH
2 Cups Whole Wheat Flour + extra to dust rolling surface
1 ¼ Cups Spelt Flour (can be substituted with 1 cup whole wheat)
8oz Cold Butter (2 Sticks) + extra to grease pans
1 Tbsp Brown Sugar
1 Tsp Salt
¼ – ½ Cup Ice Cold Water
1 ¼ Cups Whole Walnuts
¼ Cup Agave Syrup or Honey
1 Tsp Salt
About 30 – 2” figs sliced into ¼” slices (I used Black Mission Figs)
3 Tbsp Honey
3 Tbsp Triple Sec or Cointreau
Half Sheet Pans
Parchment Paper or Silpat
- In a mixing bowl combine the flour(s), Salt, Sugar and butter using your hands to break the butter into ½ size pieces (like you would for a piecrust). Once all the butter is broken up pour in the water slowly until and mix gently using your hands until the mix comes together into a flaky dough. Be careful not to work the dough to hard or else it becomes tough and chewy. Form the dough into a disk, wrap in plastic wrap, and place in the refrigerator for 1hr.
- After the dough has rested 1hr, roll out into a ½” thick rectangular shape. Fold the dough in thirds (like a letter) then fold in half. Place back in the refrigerator for another 1hr and repeat 2 more times. * This technique helps make the dough more flaky and puff pastry like by creating layers of flour and butter. You can complete this stage a day in advance of making the tarts.
- When ready to prepare the crostatas create the Walnut Spread as follows. Grind the walnuts into a chunky flour using the food processor. This should only take a few pulses. Pour the walnuts out into a mixing bowl and add the salt and agave syrup/ honey. Mix until all the walnuts are moist and the consistency is that of a thick spread. You can add extra agave syrup/ honey if the mix is too dry.
- Create the glaze by mixing the Honey and Triple sec together in a bowl until the honey is thinned out. Set aside
- Prepare your trays for the crostatas by lining with parchment paper or silpat sheet. If your Parchment does not want to stay on the pan rub some butter on the pan and place the parchment on top, this should keep it from moving.
- Pre heat your oven to 375F
- To prepare the crostatas remove your Rough Puff Pie Dough from the refrigerator and cut into 6 equal pieces. Keep 1 piece out and store the rest in the refrigerator as you work. Roll the dough out into a round that is about 9” in diameter and ¼” thick. If the shape is a little lopsided don’t worry as that is part of the look.
- In the center of your Dough round spread 1/6th of the walnut mixture out leaving about 1 ½” clean around the edges. Place your sliced Figs in concentric circles starting with the outermost round, the edge of this round should follow the edge of the walnut spread. Continue layering the fig slices until you reach the center.
- Once the figs are placed fold the clean edges of the dough in to cover part of the figs and create the enclosure for the tart. This can be done as nice or messy as you want.
- Place the crostata on a baking sheet and follow steps 8 & 9 with the rest of your dough. If the finished crostatas start to get to warm keep them in the refrigerator until ready to cook.
- When the crostatas are ready to cook brush the glaze on the figs and crust of each tart. Place in the oven and cook for 25-35 minutes until the figs have darkened and the crust is golden brown.
- Remove the crostatas from the oven and let cook on a baking rack. Eat at room temperature or slightly warm!