These cute artisan-style mini pies don’t take much time to prepare, but taste awesome. If you want to surprise your guests with a non-traditional holiday dessert, give these Apple-Fig Crostatas a try and you’ll be amazed how fast they go.
Apple-Fig Crostatas (The Best Recipe)
For me, figs have always been a kind of fruit which you supposed to eat in dried form. When I lived in Ukraine, I’ve never seen raw figs, therefore recipes involving figs were not popular and almost non existent. At least, no one in my immediate family ever made anything with figs.
But since I started a food blog, I began to discover more and more unknown earlier ingredients and figs became one of the fanciest ingredients for me. Not because of their price, they are actually pretty cheap. But because of their unique taste, natural sweetness, crispiness from the seeds and their pretty appearance when cut.
Since major holidays are upon us, I’ve already started gathering recipe ideas to help you make your holiday table richer and more delicious. So after flipping through a couple magazines, I stumbled upon a very interesting recipe that in my opinion could be a great substitute to a traditional pumpkin pie.
These Apple-Fig Crostatas are really easy to make and they combine traditional fall ingredients like apple and very underused figs. The dough can be pulled together in a food processor in seconds and there’s something unique about the shape of the crostatas. They don’t look perfect, in fact they don’t need to be perfect. You can even engage your kids in the process. My 3 year old was beyond excited to help me with the dough.
- ½ pound fresh figs, cut into 6 wedges
- 2 apples, peeled, cored and thinly sliced
- 3 teaspoons honey
- 1 teaspoon lemon juice
- ½ teaspoon thyme leaves
- 1 egg
- 1 tablespoon water
- 2½ cups flour
- ¼ cup sugar
- a pinch of salt
- 1½ sticks (about 170 grams) cold butter, cubed
- ¼ cup plus 3 tablespoons cold water
- In a bowl of a standing mixer, combine flour, sugar and salt and pulse for a few times. Add butter and process until the dough resembles coarse crumbs, about 10 seconds. While mixer is still running, add water and pulse until the dough comes together.
- Roll out the dough into a thick disk, wrap in plastic and refrigerate for 30 minutes.
- On a lightly floured surface roll out the dough into ⅛ inch thick disc. Cut it out into 8 even pieces. Roll out each piece into a ball and then into a round 5 inches in diameter.
- Transfer the rounds onto 2 parchment lined baking pans and chill for 30 minutes.
- Preheat the oven to 375 F.
- Meanwhile, in a medium bowl, combine sliced apples, figs and thyme leaves. Add honey and lemon juice.
- Arrange fruits on each crostata and fold the edged over the fruits.
- In a small bowl, beat an egg and whisk it with 1 tablespoon of water.
- Brush the edges of crostatas with egg wash.
- Bake for 35 minutes rotating the pans halfway.
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