Italian crostata (Crostata) with figs

The traditional and hearty Italian Crostata is easy and to cook quickly, it is ideal for any season. Often, Italians have the usual jam for the filling for Crostata. AT this recipe suggests using figs with orange соком, в паре с корицей. Time: –Difficulty: easy. Recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

For the test:

• Salt – 1/2 teaspoon
• Flour – 1.5 cups
• Vegetable oil (for form lubrication) – 2 tablespoons spoons
• Butter – 8 tablespoons
• Cold water – 3 to 6 tablespoons

For filling:

• Fresh figs – 1.5 cups
• Light brown sugar – 1/4 cup
• Water – 1/2 cup
• Ground Cinnamon – 1/2 teaspoon
• Orange juice – 1/2 teaspoon
• Salt – 1/4 teaspoon

Recipes with similar ingredients: flour, figs, brown sugar, Cinnamon, Orange Juice

Recipe preparation:

1. In a food processor, mix flour, salt, add oil and beat until the dough looks like coarse bread crumbs, pour 3 tbsp. water and mix again. From compression test fingers should form a cake. Add if necessary 1 more tablespoon of water.
2. Collect friable dough and put on a plastic film, cover with a film on top and roll into a disk with a diameter of 15 cm. Put in the refrigerator for 45 minutes. If the chilled dough becomes too hard, leave for a few minutes at room temperature.
3. To make the filling in a medium saucepan, mix the figs, water, sugar, cinnamon and salt, put on fire and bring to boiling. Reduce heat to moderate to medium heat and continue. cook until the mixture thickens. Remove from heat, add orange juice and mix. Cool to room temperature.
4. Put a baking dish with a diameter of 30 cm parchment paper. Take the dough out of the refrigerator, roll it slightly and lay on the bottom of the mold. From the center of Crostata to the edges in a circle even lay out the filling (about 20 cm in diameter). Meticulously wrap the outer edge of the dough, covering the filling, walk around circles. Gently press the dough to lock. Refrigerate Crostat in the refrigerator for 20-30 minutes. At that time preheat the oven to 220 C.
5. Remove the workpiece Crostats from the refrigerator, sprinkle cold sprinkle with sugar evenly over the dough. Bake about 40-50 minutes (the crust should become golden). In baking time for uniform baking turn the cake in the oven.
6. Remove from oven and refrigerate on wire rack for 30 minutes or to room temperature. Cut and garnish with fresh figs.