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desserts rustic fig and raspberry mini crostatas p. 224 grilled fresh figs with ice cream and honey p. 225 strawberry-balsamic granita p. 225 lemon sabayon with blueberry sauce and shortbread cookies p. 226 tiramisù p. 228 gianduia mousse p. 230 creamy orange-ricotta tart p. 232 orange-hazelnut olive oil cookies p. 234 gingerbread biscotti p. 235 triple-chocolate biscotti p. 236 nougat glacé p. 238 lemon curd fruit souffles p. 240
ustic fig and raspberry mini crostatas M a k e s 1 0 For the dough 71/2 33/4 1/4 oz. (12/3 cups) unbleached allpurpose flour oz. (3/4 cup) whole-wheat flour cup plus 1/2 Tbs. sugar 1 tsp. ground cinnamon 1/2 tsp. kosher salt 9 oz. (1 cup plus 2 Tbs.) cold unsalted butter, cut into small pieces For the filling and assembly 3/4 lb. small fresh figs (preferably Brown Turkey), quartered (about 2 cups) 6 oz. fresh raspberries (11/2 cups) 1/3 cup plus 2 Tbs. sugar 11/2 3 Tbs. plus 1 tsp. honey 1 Tbs. fresh thyme, roughly chopped 2 tsp. finely grated orange zest 3 Tbs. plus 1 tsp. graham cracker crumbs 1 oz. (2 Tbs.) cold unsalted butter, cut into 10 slices Tbs. heavy cream An inspired combination of figs, raspberries, fresh thyme, orange zest, and honey makes these <strong>Italian</strong>-style pies an unexpected change from the familiar. Make the dough 1. Put the flours, sugar, cinnamon, and salt in a food processor. Add the butter and pulse in short bursts until the mixture resembles coarse meal. Add 3 Tbs. cold water and pulse. If the mixture seems dry, add water 1 Tbs. at a time, pulsing until the dough just starts to come together. Do not overprocess. Turn the dough out onto a clean work surface, gather it together, and portion it into ten 21/2-oz. rounds. Flatten them into disks, wrap individually in plastic, and refrigerate for at least 2 hours and up to 3 days. 2. When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 400°F. Line 2 large rimmed baking sheets with parchment. 3. On a lightly floured surface with a lightly floured rolling pin, roll each dough disk into a 51/2-inch round that’s about 1/8 inch thick. Put 5 rounds on each baking sheet. Make the filling In a medium bowl, lightly toss the figs, raspberries, 1/3 cup of the sugar, the honey, thyme, and orange zest until combined. Assemble and bake the crostatas 1. Sprinkle each round of dough with 1 tsp. graham cracker crumbs, leaving a 1/2-inch border. Put a generous 1/4 cup of the fig mixture in the center of each dough round, mounding the fruit. Top each tart with a butter slice. 2. Fold the edges of the dough over some of the fruit to create a 1-inch rim, leaving the center exposed. Work your way around, pleating the dough as you go. With a pastry brush, brush the crust of each crostata with cream and sprinkle the crusts and filling with the remaining 2 Tbs. sugar. 3. Bake until the crostatas are golden brown, 30 to 35 minutes, swapping and rotating the baking sheets’ positions about halfway through baking. 4. Transfer the baking sheets to racks to cool for about 5 minutes. Then loosen the crostatas with an offset spatula and cool completely on the sheets. The crostatas are best the day they’re made. —Karen Barker PER SERVING: 450 CALORIES | 5G PROTEIN | 55G CARB | 25G TOTAL FAT | 15G SAT FAT | 6G MONO FAT | 1G POLY FAT | 65MG CHOL | 75MG SODIUM | 4G FIBER Graham cracker crumbs sprinkled in the center of each dough round soak up juices released by the fruit during baking, preventing soggy bottoms. 224 d e s s e r t s
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Italian 200 Recipes for Authentic I
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© 2012 by The Taunton Press, Inc.
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