FIG CROSTATA // FIGOVA KROSTATA

 

If you know me well then, you know I am dealing with anxiety here and then. Once I read how important is the word "yes" for anxious people. How important is to say "yes" to the things, new things, things that scare the poo* out of you. I am scared of many things. Falling in love, getting hurt, losing the one I love, but also snakes and heights. This weekend I said yes to many new things. I am proud of myself for driving bumper car and sitting on a ferris wheel and actually enjoying it. Baby steps. Who knows, maybe one day I will stop friend-zoning every male in my life. Proud is this week's word. Now let's get fat and start baking! 

INGREDIENTS

Dough:
// 1 ½ all-purpose flour

// ½ tsp sea salt
// 10 tbsp butter, frozen
// 5 tbsp of ice water

Fig Filling:
// 1 ½ c figs
// ½ c water
// ¼ c sugar
// ½ tsp cinnamon
// ¼ tsp sea salt

Almond Filling:
// ½ ground almonds
// 2 tsp sugar
// 1 eggs
// 2 tbsp butter, room temperature
//2 tsp flour
// ¼ tsp vanilla extract

DIRECTIONS

1. dough: mix flour, sugar, and salt to combine. Add butter and mix until mixture resembles coarse meal. Start sprinkling mix with ice water. Out of dough create a disk and wrap it in plastic. Leave in refrigerator for 1 hour. 

2.  fig filling: combine figs, water, sugar, cinnamon and salt in a medium saucepan and bring it to a simmer. Continue to simmer on medium heat until mix is thickened. Cool on room temperature.

3.  almond filling: in a food processor combine almonds and sugar. Add egg, butter, flour, vanilla extract and salt. Pulse until smooth and set aside.

4.  preheat oven to 350 degrees. On floured piece of parchment paper roll dough in to a circle. Spread almond filling in center (leaving a 2-inch border) and top it with fig mixture. Fold border over the edge of filling. 
5. lift edges of parchment paper and transfer crostata to a baking sheet. Bake for about 1 hour or until crust is golden brown. 
6. enjoy!

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SESTAVINE

Testo:
// 190 g večnamenske moke
// ½ čajne žličke soli
// 10 žlic masla, mrzlega
// 5 žlic ledene vode

Figova masa:
// 12 fig
// 120 ml vode
// 50 g sladkorja
// ½ čajne žličke cimeta
// ščepec soli

Mandljeva masa:
// 60 g mletih mandljev
// 2 čajni žlički sladkorja
// 1 jajce
// 2 žlici masla
// 2 čajni žlički večnamenske moke
// ¼ čajne žličke vaniljeve arome 

POSTOPEK

1.  testo: zmešamo moko, sladkor in sol, da se med seboj lepo povežejo. Dodamo maslo in mešamo. Grobo zmes poškropimo z mrzlo vodo in jo pregnetemo, da dobimo okroglo obliko. Testo zavijemo v plastično folijo in jo pustimo v zamrzovalniku približno 1 uro. 

2.  figova masa: tekočo zmes iz fig, vode, sladkorja, cimeta in soli segrevamo na zmernem ognju dokler ne pride do rahlega vrenja. Nadaljujemo s segrevanjem, dokler se ne zgosti. Ohladimo jo na sobni temperaturi. 

3.  mandljeva masa: v mešalniku zmešamo mandlje in sladkor. Dodamo jima jajce, maslo, moko, vaniljo in sol. Nadaljujemo z mešanjem, da dobimo gladko maso.

4. pečico segrejemo na 180 Celzij. Na pomokan peki papir postavimo testo in ga razvaljamo, da dobimo obliko večjega kroga. Po sredini razmažemo mandljevo maso in jo prekrijemo s figovo (5 cm od zunanjega roba pustimo prazno). Zunanji rob prepognemo navznoter proti sredini. 
5. peki papir prenesemo na pekač in krostato pečemo približno 1 uro oz. ko opazimo, da so robovi poprijeli rahlo rjavo-zlato barvo. 
6. njamiii!