Honeyed Tart Apple and Fig Crostata

Honeyed Tart Apple and Fig Crostata


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The crostata, even so Italian in name, can be traced to the Southern parts of the French Alps, known as a "Tarte-Au-Tatin" with a tantalizing taste sensation of a tart and a sweet summer fruit.

Shared by
West Palm Beach, Fl

Time needed

1 hour preparation + 30 min cooking

Serving Size / Yield

4-6 servings


  • 5 large, tart apples (Fuji, Gala, Golden Delicious, Granny Smith)
  • 3 Tbs. butter
  • 6 Tbs. light brown sugar
  • 16 Black Mission figs
  • 1 recipes round dough disks (recipe follows)
  • 1 large egg, beaten lightly
  • 2 Tbs. light brown sugar
  • 1/4 C. honey
  • Pastry Dough (makes 2 discs):=
  • 2 1/2 C. all purpose flour, sifted
  • 1 Tbs. sugar
  • Dash salt
  • 12 Tbs. cold butter, cut into 1/4-inch pieces
  • 1/4 C. shortening
  • 1/3 C. cold water

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To make pastry dough, combine flour, salt and sugar in a medium sized bowl. Add butter and shortening and work with your fingers until the mixture resembles coarse cornmeal and the fat is evenly distributed throughout the flour. Add water, a few tablespoon at a time, tossing with your fingers until dough is moist enough to stick together when pressed with your fingertips. (If dough is too dry, add more water,a little at a time) Divide into 2 disks and wrap lightly in plastic, Reserve, refrigerated, at least for 1 hour.

To make the crostada, peel and core apples and slice into 1/4-inch slices. In a large saute pan, heat butter with 2 Tbs. sugar over medium-low heat. Add apples and cook, tossing occasionally, until apples are just tender and release some juices, about 6 minutes. Remove stems from figs and slice 1/4-inch thick.Roll disk of pastry dough into 1/8-inch thick circle. Arrange the apple and fig slices, leaving a 1 1/2" border all around. Sprinkle the remaining sugar over the fruit. Crimp edges up and over the filling , creating a border. Brush the crust with the beaten egg and sprinkle with light brown sugar. Bake at 350 degrees F until crust is golden brown and fruit is juicy ands bubbling, about 30 minutes. Drizzle honey over costata while still warm.

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