This recipe came from watching what we do with the last third of a jar of fig preserve. The honest answer is usually toast, but when we have an extra half hour, it is this.
The frolla is made with oil instead of butter, which means you can go straight from fridge to oven without resting the dough on the bench. You get a slightly crunchier result. It holds the fig filling without going soggy. Use more filling than you think you need: a generous layer is the point.
Set servings and units first. You can change them anytime.
Beat 2 eggs with 4 oz of caster sugar in a bowl until the sugar begins to dissolve.
Add 7 tbsp of sunflower oil and 1 tsp of baking powder. Mix to combine.
Add 2 1/3 cups of flour gradually and work into a compact, smooth dough that does not stick to your hands.
Wrap the dough in cling film and refrigerate for 1 hour.
Preheat the oven to 350°F.
Remove the dough from the fridge. Set aside roughly one quarter for the lattice strips.
Roll the larger portion on parchment paper to fit a 26 cm (10 in) round tart pan. Transfer into the pan still on the parchment. Press into the sides and trim the overhang.
Prick the base all over with a fork.
Spread 9 oz of Gusta fig preserve across the base in an even layer. If adding fresh figs, quarter them and arrange over the preserve.
Roll the reserved dough and cut into strips with a pastry wheel or knife. Lay over the filling in a lattice pattern.
Bake for 35 to 38 minutes until the pastry is deep golden.
Cool completely in the pan before slicing.
You made Crostata di Fichi. Time to eat.
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This pastry uses oil in place of butter, giving a crunchier, biscuit-like texture. It handles better cold and is harder to overwork. The filling should be level and generous: it will not bubble out.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
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Six Italian regions. Nothing reformulated. Imported direct.
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