Marsala and Fig Crostata

Submitted by Phil Franco

"Crostata con Fichi e Marsala -Courtesy of Cookiesfromitaly.com---I made this with ready made pie crusts: $2.50"

 

• Ready In: 3hrs
• Ingredients: 13
• Yields: 1 pie
• Serves: 8

ingredients

• For the filling

• 1 1⁄4 lbs dried calimyrna figs, stemmed, coarsely chopped
• 1 3⁄4 cups dry marsala wine
• 1 3⁄4 cups water
• 1⁄4 cup packed golden brown sugar
• 2 cinnamon sticks
• 1⁄8 teaspoon ground cloves

• For the crust

• 2 1⁄4 cups all-purpose flour
• 1⁄2 cup sugar
• 2 teaspoons fennel seeds
• 1⁄4 teaspoon salt
• 1⁄2 cup unsalted butter, plus
• 6 tablespoons unsalted butter, room temperature (1 and 3/4 sticks)
• 2 large eggs

directions

1. For the filling:

2. Combine all ingredients in heavy large saucepan and bring to boil over high heat. Reduce heat to medium-low.
3. Cover and simmer until figs are very tender, about 1 hour.
4. Uncover and simmer until liquid reduces slightly, about 8 minutes.
5. Transfer mixture to medium bowl. Cool slightly. Refrigerate until cool, stirring occasionally (mixture will be thick), about 45 minutes.
6. Discard cinnamon sticks. Filling can be made 1 day ahead. Cover and keep chilled.

7. For the crust:

8. Preheat oven to 375°F
9. Mix flour, sugar, fennel seeds, and salt in processor. Add butter and 1 egg. Using on/off turns, process until dough forms.
10. Gather dough into ball; divide in half. Flatten each half into disk.
11. Wrap 1 disk in plastic wrap; refrigerate until cold, at least 30 minutes and up to 1 day.
12. Press remaining dough disk onto bottom and up sides of 10-inch-diameter tart pan with removable bottom.
13. Pierce bottom all over with fork.
14. Chill until firm, about 10 minutes. Can be prepared 1 day ahead. Cover and keep chilled.
15. Roll out chilled dough disk on waxed paper to 12-inch round.
16. Transfer dough on waxed paper to rimless baking sheet.
17. Cut dough into twelve 3/4-inch-wide strips.
18. Chill strips while filling tart. Spread filling evenly in crust.
19. Place 6 dough strips atop filling, spacing evenly. Place remaining 6 strips diagonally atop first 6 strips, forming diamond lattice pattern. Press ends of strips against edge of tart pan to trim.
20. Whisk remaining egg in small bowl to blend; brush over lattice.
21. Bake tart until juices bubble thickly around edges and crust is deep golden, about 55 minutes.
22. Cool on rack 1 hour. Using small knife, gently loosen tart from pan sides. Remove sides.
23. Serve slightly warm or at room temperature with ice cream. Serves 8.
24. That's it!