Fresh Fig and Orange Blossom Crostata For the Crust 250 grams / 2 cups whole wheat flour1 teaspoon fine sea salt2 tbs brown sugar1 free range egg60ml / 1/4 cup olive oil 60ml / 1/4 cup) cold water For the Filling 500g fresh figs125g 1/2 cup packed brown sugar40g butter1tsp orange blossom water Preheat the oven to 200° (400°F) Begin by making the crust. Combine the flour, salt and sugar in a medium bowl. Lightly whisk the egg and add it, the oil and the water to to dry ingredients. Mix (I use my hands, but a spoon could work too) until all of the ingredients come together. Feel free to add more flour or water if needed. Turn the dough out onto a floured work surface and lightly need to ensure the mixture is combined. Using a rolling pin, roll the dough into a rough circle approximatley 40cm/60inch in diameter and 3/4cm thick. Transfer the dough to a baking tray lined with grease-proof/parchment paper. Chop the fresh figs into small pieces – for larger figs, quarter, for smaller figs, halve.Place the sugar and water into a medium saucepan on medium high heat until the sugar has dissolved and the mixture has turned to a nice caramel colour. Add the butter and turn the heat down to a simmer. Allow the caramel too cook for around 5 minutes. Add the figs and toss gently to coat in the caramel. Cook for a further 5 minutes or until the caramel begins to thicken. Spoon the figs into the center of the dough. Keep the majority of the caramel in the pan – you will want to trickle this over once you have folded the dough over the fruit. Roughly trim the edges of the dough to form an circle with a gap of around 8-10cm (3-4 inches) between the fruit and the edge of the dough. Fold the dough over by creasing/pleating to form a rim. Pour over the remainder caramel (keep it inside the rim) and sprinkle the dough with some extra sugar. Bake the crostata in the oven for 20-25 minutes. Serve warm with fresh cream or ice cream
Posted on: Tue, 30 Sep 2014 08:19:33 +0000
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