Fig & Pistachio Crostata
- 1/3 cup caster sugar
- 2/3 cup pistachio kernels
- 40 grams butter, softened
- 1 egg yolk
- 8 fresh figs, torn in half
- 1 tbs white sugar
- to serve Thick cream
- 1 1/2 plain flour,
- 1/3 cup caster sugar,
- 125 grams butter, chilled, cubed
- For the pastry, combine all the pastry ingredients in a food processor. Process until mixture resembles fine breadcrumbs. Add 2 tablespoons iced water and pulse until pastry just comes together. Turn onto a lightly floured surface and knead gently until base of pastry is smooth. Shape into a rectangle. If it’s a warm day, wrap in greaseproof paper and refrigerate 20 minutes until firm enough to roll out.
- Preheat oven and large flat baking tray to 200C fan forced. Roll the pastry out between sheets baking paper to a 20cm x 30cm rectangle. Remove the top sheet baking paper.
- Process the sugar and pistachios until nuts are finely chopped. Add butter and egg yolk, process until mixture comes together. Spread the pistachio mixture over the pastry leaving a 1cm boarder around all four edges. Top with figs.
- Fold the pastry over the figs, leaving most of the figs exposed. Brush the top of the pastry with water and sprinkle over the white sugar. Lift the crostata onto the hot tray, still on the paper. Bake for 25-30 minutes or until pastry is golden and crisp. Set aside for 10 minutes to cool slightly. Serve warm or at room temperature with thick cream.