Inspired by the gorgeous, local, organic figs and blueberries at the Farmers market I made this and, even I, thought it was fantastic.
I tried a new crust recipe from an Italian cookbook and tweaked it bit, replacing some of the flour with cornmeal (about 1/4 cup). This crust is called pasta frolla–it has eggs and lemon zest in it. Just roll it out like a pie crust and place it into the plate. After you get the filling inside, fold the edges over. I wish I had bigger edges, so I took the scraps and made the center circle. Not exactly traditional but cute.
The filling is what really made it wonderful.
The figs were small and I quartered them–probably about 2 cups worth.
6 oz of raspberries
1 cup of blueberries
rounded tablespoon full of flour
1/4 cup of sugar (really depends on how sweet the fruit is)
1 tablespoon honey
1 teaspoon grated orange zest
Toss the fruit with the other ingredients and put into the crust. Dot with about 1 tablespoon of butter.
After folding over the crust and placing the center circle, I brushed it with some cream and sprinkled it with turbinado sugar.
Baked it at 350° for about 35 minutes.
I served it with whipped cream.
What really made it great for me was the flavor combination of the honey with the figs, accented by the tartness of the berries.
Try it!


Yummy Summer Crostata — 3 Comments