Considering figs are one of my favorite fruits, I can’t believe I went two full years without having one. This summer I can finally pick them directly from the tree and eat them as many as my belly can take! Having direct access to fruits and vegetables is just priceless. Spending time with my mom and taking care of her garden has offered lots of rewards that well outbalance the outrageous amount of mosquito bites I collected on my legs and the early wake-ups to water the garden.
Lots of figs = 2 delicious recipes!
#1 is a delicious and easy appetizer made of soft and creamy burrata with fresh figs, simply tossed with lemon, olive oil, and a bit of salt. A drizzle of balsamic glaze brings together this amazing combo.
#2 is a super-pretty crostata made of a delicate crust and a tender almond filling (frangipane), on top of which I arranged small and perfectly ripe figs. To further enhance the almond flavor, I added a bit of Amaretto di Saronno. YUM.
Are you excited? Me too! This is my way to reward you for the long wait since my last recipe.
Enjoy the bountiful fig harvest!
QUICK BURRATA AND FIGS APPETIZER
(Inspired from April Bloomfield Figs with Balsamic Vinegar and Mozzarella)
Serves: 4 | Prep time: 20 min
INGREDIENTS
350 g burrata cheese, room temperature
8-10 figs, cut in quarters
1/4 cup balsamic vinegar (better if Aceto Balsamico di Modena)
the juice of 1/2 lemon
1 tsp honey
salt
extra-virgin olive oil
few sprigs of thyme
INSTRUCTIONS
1. Break burrata cheese with your hands and arrange it on a serving plate.
2. In a separate bowl, gently toss figs with salt, lemon juice, extra-virgin olive oil. Mix gently.
3. In a very small pot, pour 1/4 balsamic vinegar and 1 teaspoon of honey. Let boil for 15 minutes, until vinegar is reduced to 1/2.
4. Arrange dressed figs on the plate with the burrata cheese. With a spoon or a brush, drizzle some balsamic reduction on figs and burrata. Sprinkle some thyme and serve.
ALMOND AND FIG CROSTATA
Serves: 8-10 | Prep time: 1 hr and 30 min | Cook time: 40 min
INGREDIENTS
Short Pastry Dough (slightly adapted from Luca Montersino‘s recipe)
8.8 oz (250 g) flour
2/3 cup (11 Tbsp + 1 tsp OR 150 g) unsalted cold butter, cubed
3.5 oz (100 g) powdered sugar
1.4 oz (40 g) eggs (that’s about one egg)
the zest of 1 lemon
the seeds of 1/4 vanilla bean
a small pinch of salt
Frangipane
3.5 oz (100 g) almonds, toasted and then ground
3.5 oz (100 g) powdered sugar
3.5 oz (100 g) unsalted butter
3.5 oz (100 g) eggs, lightly beaten
1.6 oz (45 g) flour, sifted
1 Tbsp Amaretto di Saronno
8 small figs, cut in quarter
1 regular size fig, cut
INSTRUCTIONS
Short pastry dough
1. Sift flour on a clean surface. Form a wide well in the center and, keeping away from the flour borders, add cubed butter, eggs, salt, vanilla bean, lemon zest and powdered sugar. Work with your fingertips the ingredients in the center, without touching the flour on the sides. Once all the inner ingredients are well mixed, bring in the flour and work the dough until smooth and uniform. Be careful not to overwork it.
2. Form a disk and place it inside a folded sheet of parchment paper. Refrigerate for 1 hour.
Frangipane
1. Using a stand mixer, mix butter and powdered sugar until you obtain a creamy and fluffy mixture.
2. Add beaten eggs slowly. Add grounded almonds, flour, and Amaretto liqueur. Mix well and set aside.
Final assembly
1. Turn oven to 360°F
2. Butter and flour a 9-inch (24 cm) wide tart pan.
3. Roll out dough with a rolling pin and line tart pan with it. Trim dough in excess from the pan borders. Spread frangipane mixture inside the tart shell to cover the whole surface.
4. On top of the frangipane, arrange figs, cut-side up, in circle.
5. Bake in the oven for 40 minutes or until the crust is golden and the frangipane has risen.
6. Remove tart from the oven and let it cool. Dust with powdered sugar and serve
