Tuesday, September 3, 2013

Raspberry-Fig Crostata - TWD: Baking with Julia

Tuesdays with Dorie: Baking with Julia - 39th Installment, part 2.  The recipe is Raspberry-Fig Crostata.

This installment had 'choose your own adventure', picking from Johnny Cake Cobbler or Raspberry-Fig Crostata.  Having already done the cobbler, I then decided to do the crostata as well, after reading about it on other people's blogs.  Wow - I am so glad I did. It is stupendous!

The crust was like a soft, nutty shortbread.  It has ground sesame seeds and almonds in it - sounded a little strange initially, but it was delicious.  It was a bit soft and needed a lot of patching - definitely important to chill it as directed. I can imagine rolling out and cutting up the crust for little shortbread cookies.   The filling had a perfect balance of tart and sweet, and wonderful texture - the figs keep their shape, and the raspberries turned into jam-like sauce. 

When I took it out of the oven, it was bubbling through the lattice crust like lava (check out the bubbles in this photo.   It was good to let it cool completely so the filling would hold together.
I would definitely like to make this one again, maybe with different combinations of fruit.  Blueberries plus something would probably be good.

1 comment:

  1. Your crostata looks beautiful! I enjoyed this one as well. The crust was interesting - loved it. I'm thinking the dough made into little cookies (like thumbprints) with fig jam would be good.