Crostada Di Mela E Fischi Apple and Fig Tart
Indulge in the rustic elegance of the Crostada di Mela e Fischi, a delightful Apple and Fig Tart that combines the warm, spiced flavors of cinnamon-kissed apples with the natural sweetness of juicy figs. This Italian-inspired dessert is enveloped in a buttery, golden pastry crust that’s as flaky as it is rich. The simple yet sophisticated filling features a harmonious blend of fresh fruit, brown sugar, and a hint of vanilla, all nestled within a free-form tart shell for a charmingly imperfect look. With its versatile serving style—either warm with a scoop of vanilla ice cream or at room temperature with a dusting of powdered sugar—this tart is perfect for entertaining or an indulgent weekend treat. Easy to prepare yet visually stunning, this seasonal favorite is sure to be the star of your dessert table.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Granulated sugar
- 125 grams Unsalted butter (cold, cubed)
- 2 large Egg yolks
- 2 tablespoons Ice water
- 2 medium Apples (such as Granny Smith or Honeycrisp, peeled, cored, and thinly sliced)
- 6 medium Fresh figs (quartered)
- 50 grams Brown sugar
- 1 teaspoon Ground cinnamon
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 large Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
- 1 tablespoon Powdered sugar (for garnish, optional)
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar.
Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Add the egg yolks and ice water to the mixture. Gently knead the dough until it just comes together into a ball. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
In a medium bowl, toss together the sliced apples, quartered figs, brown sugar, ground cinnamon, lemon juice, and vanilla extract. Set aside.
On a lightly floured surface, roll out the chilled pastry dough into a 12-inch (30 cm) circle, about 1/4 inch (6mm) thick. Transfer the dough to the prepared baking sheet.
Arrange the apple and fig filling in the center of the dough, leaving a 2-inch (5 cm) border around the edges.
Gently fold the edges of the dough over the filling, pleating as needed to create a rustic tart shape.
In a small bowl, whisk together the egg and milk to make the egg wash. Brush the edges of the dough with the egg wash.
Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown and the fruit filling is tender and bubbling.
Allow the tart to cool for at least 10 minutes before dusting with powdered sugar (if desired) and slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 69 mg | 3% | |
| Total Carbohydrate | 373.5 g | 136% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 161.5 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 250 mg | 19% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1077 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
