|RASPBERRY-FIG CROSTATA Leslie Mackie
3/4 pound fresh figs, quartered
3/4 pound fresh raspberries
1/2 cup granulated sugar
1/4 cup light brown sugar
1 1/2 tablespoons all-purpose flour
1/2 teaspoon grated lemon zest
1 tablespoon unsalted butter
Fresh lemon juice to taste
1 recipe Sesame-Almond Dough, divided in half and chilled
1 large egg beaten with 1 tablespoon cold water, for egg wash
Coarse or turbinado sugar
Makes 8 - 10 servings
Put half the fruit in a medium saucepan. Add both sugars, flour, lemon zest, and butter; and stir to mix. Bring to a soft boil, stirring constantly until liquid thickens. Remove from heat, transfer into a bowl and stir in the uncooked fruit. Taste liquid and adjust flavor by adding lemon juice. Cool to room temperature. Remove a piece of dough from the refrigerator and working on a floured sheet of parchment, roll into a 10-inch circle. Using a ruffle-edged pastry wheel, cut the circle into 1/2-inch-wide strips. Slip the parchment onto a baking sheet, cover the strips with waxed paper, and chill. Working on a floured surface, roll the bottom crust into an 11-inch circle. Carefully center dough over a 9-inch fluted tart pan with a removable bottom and gently work it into the pan. Trim, leaving a bit of dough as an overhang, and use it to build up a slight ledge around the edge of the tart. Pour the cooled filling into the shell and brush edges with egg wash. Remove lattice strips from the refrigerator. Using half for the vertical strips, and half for the horizontal, figure out the spacing between each strip. Lift one strip of dough from the parchment paper and place it vertically across the left side of the tart. Brush with egg wash and trim ends even with the edge of the tart. Place a strip horizontally across the top of the tart, crossing the first strip; brush and trim. Continue, alternating vertical and horizontal strips, until the top is covered. Chill 30 minutes before baking.
Position rack in center of oven and preheat to 350°F. Remove tart from refrigerator and brush with egg wash, and sprinkle top with coarse sugar. Place tart on a parchment-lined pan and bake 45 minutes or until golden brown. Transfer to a cooling rack for 10 minutes, remove the sides of the tart pan and slide the tart off the base onto a platter. Serve at room temperature.