Goat Cheese Panna Cotta with Caramelized Figs

Panna cotta, a smooth custard, is typically made with cream, but this recipe adds buttermilk and fresh goat cheese for a tangy flavor.  Topped with caramelized figs, this is an unusual and elegant dessert.

• 2 tsp. unflavored gelatin
• 2 cups heavy cream
• 3/4 cup sugar
• 1 cup fresh goat cheese, softened
• 1-1/2 tsp. pure vanilla extract
• 1 cup buttermilk
• 4 ripe fresh figs, cut in half

Sprinkle the gelatin over 4 teaspoons water to soften. Set aside.


Meanwhile, in a large saucepan, combine the heavy cream and 1/2 cup of the sugar. Bring to a simmer over medium heat but do not let boil, then turn off the heat and whisk in the softened goat cheese, whisking until the pieces of cheese are totally incorporated and the mixture is smooth. Add the vanilla and the softened gelatin and whisk again to dissolve the gelatin. Whisk in the buttermilk. Strain the hot mixture through a fine-mesh strainer into a pitcher with a pour spout.


Lightly grease 6 large or 8 small ramekins. Pour the mixture into the ramekins and refrigerate for at least 3 hours or overnight.


Just before serving, caramelize the figs: Dip the cut sides of the figs into the remaining 1/4 cup sugar and caramelize them with a home-use blowtorch or by placing them under a broiler, cut side up, for 1 minute.


When ready to serve, carefully dip the bottom of each ramekin into a baking pan of hot water for about 10 seconds. Wipe the bottom of the ramekins dry, then run a thin knife around the edge of the molds to loosen the panna cotta. Set a chilled dessert plate over the top of a ramekin, then flip the plate and ramekin over at the same time, inverting the mold onto the plate. Repeat with the remaining ramekins. Garnish with the caramelized figs and serve immediately. You can also serve the panna cotta in the ramekins, with the figs on the top or alongside.

Honeyed Fig and Goat Cheese Tart

This is a simple but stunning way to enjoy fresh figs. When figs aren’t available, you can make this tart with other fresh fruit, such as apricots, pears, or strawberries.

• Unbleached all-purpose flour, for dusting
• 1 sheet (half of a 17.3-oz. package) frozen puff pastry, thawed overnight in the refrigerator
• 4 oz. fresh goat cheese, softened
• 1/4 cup honey (preferably dark)
• 8 ripe, fresh figs (6 if large), preferably 4 black and 4 green, stemmed and quartered lengthwise
• 1/2 tsp. finely chopped fresh rosemary
• Kosher salt

Position a rack in the center of the oven and heat the oven to 475°F.

Lightly dust a sheet of parchment with flour. Unfold the pastry, place on top of the parchment, and lightly dust with flour. Roll out the pastry to a 10-inch square. Prick all over with a fork at 1/2-inch intervals. Make a 3/4-inch border on all sides by pressing the edge of a ruler into the pastry to mark it. Fold the pastry over at the markings to make a double-thick rim. Transfer the pastry on the parchment to a rimmed baking sheet. (The pastry can be prepared up to this point a few hours ahead and kept in the refrigerator.) Bake until the center is golden-brown and puffed, about 8 minutes.

Meanwhile, combine the goat cheese and 2 Tbs. of the honey in a medium bowl. Spread the cheese mixture inside the border of the puff pastry. Arrange the figs on the cheese, alternating colors if you like. Sprinkle with the rosemary and 1/8 tsp. salt. Bake until the rim of the pastry is golden-brown, about 7 minutes.

Drizzle with the remaining 2 Tbs. honey and cool for about 15 minutes before slicing and serving.

Honeyed Fig and Goat Cheese Tart

This is a simple but stunning way to enjoy fresh figs. When figs aren’t available, you can make this tart with other fresh fruit, such as apricots, pears, or strawberries.

• Unbleached all-purpose flour, for dusting
• 1 sheet (half of a 17.3-oz. package) frozen puff pastry, thawed overnight in the refrigerator
• 4 oz. fresh goat cheese, softened
• 1/4 cup honey (preferably dark)
• 8 ripe, fresh figs (6 if large), preferably 4 black and 4 green, stemmed and quartered lengthwise
• 1/2 tsp. finely chopped fresh rosemary
• Kosher salt

Position a rack in the center of the oven and heat the oven to 475°F.

Lightly dust a sheet of parchment with flour. Unfold the pastry, place on top of the parchment, and lightly dust with flour. Roll out the pastry to a 10-inch square. Prick all over with a fork at 1/2-inch intervals. Make a 3/4-inch border on all sides by pressing the edge of a ruler into the pastry to mark it. Fold the pastry over at the markings to make a double-thick rim. Transfer the pastry on the parchment to a rimmed baking sheet. (The pastry can be prepared up to this point a few hours ahead and kept in the refrigerator.) Bake until the center is golden-brown and puffed, about 8 minutes.

Meanwhile, combine the goat cheese and 2 Tbs. of the honey in a medium bowl. Spread the cheese mixture inside the border of the puff pastry. Arrange the figs on the cheese, alternating colors if you like. Sprinkle with the rosemary and 1/8 tsp. salt. Bake until the rim of the pastry is golden-brown, about 7 minutes.

Drizzle with the remaining 2 Tbs. honey and cool for about 15 minutes before slicing and serving.

Honeyed Fig and Goat Cheese Tart

This is a simple but stunning way to enjoy fresh figs. When figs aren’t available, you can make this tart with other fresh fruit, such as apricots, pears, or strawberries.

• Unbleached all-purpose flour, for dusting
• 1 sheet (half of a 17.3-oz. package) frozen puff pastry, thawed overnight in the refrigerator
• 4 oz. fresh goat cheese, softened
• 1/4 cup honey (preferably dark)
• 8 ripe, fresh figs (6 if large), preferably 4 black and 4 green, stemmed and quartered lengthwise
• 1/2 tsp. finely chopped fresh rosemary
• Kosher salt

Position a rack in the center of the oven and heat the oven to 475°F.

Lightly dust a sheet of parchment with flour. Unfold the pastry, place on top of the parchment, and lightly dust with flour. Roll out the pastry to a 10-inch square. Prick all over with a fork at 1/2-inch intervals. Make a 3/4-inch border on all sides by pressing the edge of a ruler into the pastry to mark it. Fold the pastry over at the markings to make a double-thick rim. Transfer the pastry on the parchment to a rimmed baking sheet. (The pastry can be prepared up to this point a few hours ahead and kept in the refrigerator.) Bake until the center is golden-brown and puffed, about 8 minutes.

Meanwhile, combine the goat cheese and 2 Tbs. of the honey in a medium bowl. Spread the cheese mixture inside the border of the puff pastry. Arrange the figs on the cheese, alternating colors if you like. Sprinkle with the rosemary and 1/8 tsp. salt. Bake until the rim of the pastry is golden-brown, about 7 minutes.

Drizzle with the remaining 2 Tbs. honey and cool for about 15 minutes before slicing and serving.

Vanilla-Fig Skillet Cobbler with Spiced Shortbread Topping

Toasted hazelnuts and warm spices give the cookie-like topping on this cobbler a deep, rich flavor that’s reminiscent of linzer cookies.

For the topping

• 5-5/8 oz. (1-1/4 cups) unbleached all-purpose flour
• 2 oz. (1/2 cup) finely ground toasted hazelnuts
• 1/2 tsp. baking powder
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. table salt
• 1/8 tsp. ground nutmeg
• Pinch of ground cloves
• Pinch of ground white pepper (optional)
• 4 oz. (1/2 cup) unsalted butter, softened
• 1/2 cup firmly packed light brown sugar
• 3 large egg yolks
• 1 tsp. pure vanilla extract

For the filling

• 1/2 cup granulated sugar
• 2 tsp. unbleached all-purpose flour
• 1/4 tsp. table salt
• 2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces
• 2 Tbs. fresh lemon juice
• 1 tsp. finely grated lemon zest
• 1 vanilla bean (about 5 inches long), halved lengthwise, seeds scraped out 
• 2 lb. firm-ripe fresh figs, trimmed and halved (or quartered if large)

Make the topping

In a medium bowl, combine the flour, hazelnuts, baking powder, cinnamon, ginger, salt, nutmeg (freshly ground is best), cloves, and white pepper (if using). Whisk until well blended.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light, 3 to 5 minutes. Add the egg yolks and vanilla and beat until well blended, about 1 minute. Add the flour mixture and mix on medium-low speed until well blended, about 1 minute.

Lay a large piece of plastic wrap on the counter. Scrape the dough onto the plastic. Using the plastic as an aid, shape the dough into a 7-1/2-inch-long log. Wrap in the plastic and refrigerate until firm, about 4 hours.

Cut the chilled dough into ten 3/4-inch-thick slices, wrap, and refrigerate until ready to bake the cobbler.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron.

Position a rack in the center of the oven and heat the oven to 375°F.

Put the sugar, flour, and salt in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity) and whisk until well blended. Add 1 cup water and the butter, lemon juice, lemon zest, and vanilla bean halves and seeds. Cook over medium-low heat, stirring occasionally, until the butter melts and the sugar dissolves, about 2 minutes. Increase the heat to medium and boil, whisking constantly, until thickened, about 1 minute. Cover and set aside off the heat to steep for at least 30 minutes and up to 2 hours.

Return the syrup to a boil over medium-low heat. Add the figs and cook, tossing gently, until very hot and beginning to release their juice, 3 to 5 minutes. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Arrange the topping slices randomly over the hot filling, leaving space between them.

Bake until the filling is bubbling and the topping is golden-brown (a toothpick inserted into a few pieces should come out clean), 25 to 35 minutes. Let sit about for 30 minutes to allow the filling to settle and thicken before serving.

Rustic Fig and Raspberry Mini Crostatas

An inspired combination of figs, raspberries, fresh thyme, orange zest, and honey makes these Italian-style pies an unexpected change from the familiar.

For the dough

• 7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour
• 3-3/4 oz. (3/4 cup) whole-wheat flour
• 1/4 cup plus 1/2 Tbs. granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. kosher salt
• 9 oz. (1 cup plus 2 Tbs.) cold unsalted butter, cut into small pieces

For the filling

• 3/4 lb. small fresh figs (preferably Brown Turkey), quartered (about 2 cups)
• 6 oz. fresh raspberries (1-1/2 cups)
• 1/3 cup plus 2 Tbs. granulated sugar
• 3 Tbs. plus 1 tsp. honey
• 1 Tbs. fresh thyme, roughly chopped
• 2 tsp. finely grated orange zest
• 3 Tbs. plus 1 tsp. graham cracker crumbs
• 1 oz. (2 Tbs.) cold unsalted butter, cut into
• 1-1/2 Tbs. heavy cream

Make the dough

Put the flours, sugar, cinnamon, and salt in a food processor. Add the butter and pulse in short bursts until the mixture resembles coarse meal. Add 3 Tbs. cold water and pulse. If the mixture seems dry, add water 1 Tbs. at a time, pulsing until the dough just starts to come together. Do not overprocess. Turn the dough out onto a clean work surface, gather it together, and portion it into ten 2-1/2-oz. rounds. Flatten them into disks, wrap individually in plastic, and refrigerate for at least 2 hours and up to 3 days.


When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 400°F. Line 2 large rimmed baking sheets with parchment.


On a lightly floured surface with a lightly loured rolling pin, roll each dough disk into a 5-1/2-inch round that’s about 1/8 inch thick. Put 5 rounds on each baking sheet.

Make the filling

In a medium bowl, lightly toss the figs, raspberries, 1/3 cup of the sugar, the honey, thyme, and orange zest until combined.

Assemble and bake the crostatas

Tip:

Graham cracker crumbs sprinkled in the center of each dough round soak up juices released by the fruit during baking, preventing soggy bottoms.

Sprinkle each round of dough with 1 tsp. graham cracker crumbs, leaving a 1/2-inch border. Put a generous 1/4 cup of the fig mixture in the center of each dough round, mounding the fruit. Top each tart with a butter slice.


Fold the edges of the dough over some of the fruit to create a 1-inch rim, leaving the center exposed. Work your way around, pleating the dough as you go. With a pastry brush, brush the crust of each crostata with cream and sprinkle the crusts and filling with the remaining 2 Tbs. sugar.


Bake until the crostatas are golden-brown, 30 to 35 minutes, swapping and rotating the baking sheets’ positions about halfway through baking.


Transfer the baking sheets to racks to cool for about 5 minutes. Then loosen the crostatas with an offset spatula and cool completely on the sheets. The crostatas are best the day they’re made.

Fig & Anise Ice Cream

Leaving on the fig skins makes for an even more intense flavor. You'll need an ice-cream machine.

• 1-1/2 lb. ripe figs, stems removed, unpeeled
• 1/3 cup plus 2 Tbs. sugar
• 2 cups cream or half-and-half
• 1/3 cup honey
• 1 tsp. aniseed
• 3 large eggs, separated
• 1 cup crème fraîche

Purée the figs in a food processor or blender. Transfer the purée to a 10-inch skillet with 1/3 cup of the sugar. Cook over medium heat, stirring often to prevent sticking, until the figs have thickened into a jam, about 30 minutes. In a saucepan, heat the cream, honey, and aniseed over medium heat. Bring to a boil, stirring to dissolve the honey. Whisk a little of the hot cream into the egg yolks, and then whisk them back into the pan. Cook over low heat, stirring constantly, until the mixture thickens and coats the spoon. Immediately transfer to a bowl. Stir in the fig purée and crème fraîche and chill thoroughly. Whisk the egg whites until foamy; add the remaining 2 Tbs. sugar and continue beating until soft peaks form. Fold the egg whites into the cooled fig purée, and then freeze in an ice-cream maker following the manufacturer's instructions.

Bruschetta with Fig & Walnut Anchoiade

• 3 oz. dried figs (about 8), stems removed, flesh coarsely chopped
• 1 oz. (1/4 cup) shelled walnut halves
• 8 to 10 oil-packed anchovy fillets
• 3 cloves garlic
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 2 tsp. Cognac
• Freshly ground black pepper
• 1 recipe Basic Bruschetta
• Shavings of Parmigiano-Reggiano or aged Manchego made with a vegetable peeler

Put the figs, walnuts, anchovies, garlic, and 1/4 tsp. salt in a food processor. Process until finely chopped. Add the olive oil, Cognac, and a few twists of pepper and process again to make a somewhat coarse paste.

Taste and adjust the seasonings, if necessary. Spread the anchoiade on the grilled bruschetta and top with a few of the cheese shavings.

Grilled Asparagus & Onions with Balsamic Vinegar & Blue Cheese

This warm salad with its rich ingredients is just the thing for a cool early- or late-summer get-together. The tanginess of the balsamic adds some bounce to the blue cheese and complements the sweetness of the grilled vegetables and figs.

• 2-1/2 lb. asparagus (about 2 large bunches), trimmed
• 8 Tbs. extra-virgin olive oil
• 1 tsp. kosher salt
• Freshly ground black pepper
• 1 large sweet onion (such as Vidalia), cut into 1/2-inch disks and threaded onto metal skewers
• 2 Tbs. balsamic vinegar
• 2 tsp. chopped fresh thyme
• 3 oz. good-quality blue cheese, crumbled (3/4 cup)
• 1/3 cup thinly sliced dried Black Mission figs (preferably small ones)
• 1/4 cup pine nuts, toasted

Heat a gas grill to medium or prepare a medium charcoal fire.

Put the asparagus on a rimmed baking sheet, drizzle with 2 Tbs. of the oil, and season with 1/2 tsp. of the salt and a few generous grinds of black pepper. Turn to coat. Grill the asparagus (covered on a gas grill) until they have nice grill marks, about 4 minutes. Turn and continue cooking until tender and browned, about 4 more minutes; transfer to a large platter. Reduce the heat on the gas grill to medium low or let the charcoal burn down a bit.

On a rimmed baking sheet, coat the onions with 2 Tbs. of the oil, the remaining 1/2 tsp. salt, and several grinds of pepper. Grill, covered, until tender and browned, 8 to 10 minutes per side. Return the onions to the baking sheet.

In a small bowl, whisk together the remaining 1/4 cup olive oil, the vinegar, and thyme. Toss the asparagus with about half the vinaigrette and then arrange neatly on the platter. Scatter the onions over the asparagus and drizzle with the remaining vinaigrette. Sprinkle with the blue cheese, figs, and pine nuts, and serve; this can sit for up to 1 hour at room temperature.

Goat Cheese Panna Cotta with Caramelized Figs

Panna cotta, a smooth custard, is typically made with cream, but this recipe adds buttermilk and fresh goat cheese for a tangy flavor.  Topped with caramelized figs, this is an unusual and elegant dessert.

• 2 tsp. unflavored gelatin
• 2 cups heavy cream
• 3/4 cup sugar
• 1 cup fresh goat cheese, softened
• 1-1/2 tsp. pure vanilla extract
• 1 cup buttermilk
• 4 ripe fresh figs, cut in half

Sprinkle the gelatin over 4 teaspoons water to soften. Set aside.


Meanwhile, in a large saucepan, combine the heavy cream and 1/2 cup of the sugar. Bring to a simmer over medium heat but do not let boil, then turn off the heat and whisk in the softened goat cheese, whisking until the pieces of cheese are totally incorporated and the mixture is smooth. Add the vanilla and the softened gelatin and whisk again to dissolve the gelatin. Whisk in the buttermilk. Strain the hot mixture through a fine-mesh strainer into a pitcher with a pour spout.


Lightly grease 6 large or 8 small ramekins. Pour the mixture into the ramekins and refrigerate for at least 3 hours or overnight.


Just before serving, caramelize the figs: Dip the cut sides of the figs into the remaining 1/4 cup sugar and caramelize them with a home-use blowtorch or by placing them under a broiler, cut side up, for 1 minute.


When ready to serve, carefully dip the bottom of each ramekin into a baking pan of hot water for about 10 seconds. Wipe the bottom of the ramekins dry, then run a thin knife around the edge of the molds to loosen the panna cotta. Set a chilled dessert plate over the top of a ramekin, then flip the plate and ramekin over at the same time, inverting the mold onto the plate. Repeat with the remaining ramekins. Garnish with the caramelized figs and serve immediately. You can also serve the panna cotta in the ramekins, with the figs on the top or alongside.

Grilled Figs with Goat Cheese & Mint

Pancetta is cured Italian bacon; unlike American bacon, it isn’t smoked. You’ll find it at specialty stores, Italian markets, and some supermarkets. Don’t use American bacon: It takes too long to crisp on the grill.

• 1/2 cup (3-1/2 to 4 oz.) soft fresh goat cheese
• 2 Tbs. fresh breadcrumbs
• About 6 mint leaves, stacked, rolled into a cylinder, and cut into thin strips
• 1 Tbs. finely chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 12 fresh Mission figs
• 12 very thin slices pancetta (1/16 inch or less)
• 1 Tbs. honey
• 1/2 tsp. very finely chopped fresh thyme (optional)

In a small bowl, combine the goat cheese, breadcrumbs, mint, and parsley; season with salt and pepper. Cut the figs nearly in half lengthwise, keeping them attached at the broad end. Hollow the center slightly with your thumb. Stuff each fig with about 1 tsp. of the goat cheese mixture and squeeze very gently to close.

Hollow a split fig with your thumb and then add a teaspoonful of filling.

Wrap a slice of pancetta around each fig, overlapping with each revolution. Don’t wrap the pancetta too tightly or you’ll force the filling out or cause the figs to split. Cover the figs with plastic wrap and refrigerate (up to 1 day ahead) until ready to grill.

Wrap up the figs, but not too tightly. Be sure the pancetta is very thinly sliced so it stays on the fig and cooks before the fruit and filling become too mushy.

Grill the figs over a moderately hot fire to crisp the pancetta and to warm the figs and cheese, 8 to 10 minutes. Transfer the figs to a serving dish. Combine the honey and thyme, if using, and drizzle over the figs. Serve with good, crusty bread.

Grilled Asparagus & Onions with Balsamic Vinegar & Blue Cheese

This warm salad with its rich ingredients is just the thing for a cool early- or late-summer get-together. The tanginess of the balsamic adds some bounce to the blue cheese and complements the sweetness of the grilled vegetables and figs.

• 2-1/2 lb. asparagus (about 2 large bunches), trimmed
• 8 Tbs. extra-virgin olive oil
• 1 tsp. kosher salt
• Freshly ground black pepper
• 1 large sweet onion (such as Vidalia), cut into 1/2-inch disks and threaded onto metal skewers
• 2 Tbs. balsamic vinegar
• 2 tsp. chopped fresh thyme
• 3 oz. good-quality blue cheese, crumbled (3/4 cup)
• 1/3 cup thinly sliced dried Black Mission figs (preferably small ones)
• 1/4 cup pine nuts, toasted

Heat a gas grill to medium or prepare a medium charcoal fire.

Put the asparagus on a rimmed baking sheet, drizzle with 2 Tbs. of the oil, and season with 1/2 tsp. of the salt and a few generous grinds of black pepper. Turn to coat. Grill the asparagus (covered on a gas grill) until they have nice grill marks, about 4 minutes. Turn and continue cooking until tender and browned, about 4 more minutes; transfer to a large platter. Reduce the heat on the gas grill to medium low or let the charcoal burn down a bit.

On a rimmed baking sheet, coat the onions with 2 Tbs. of the oil, the remaining 1/2 tsp. salt, and several grinds of pepper. Grill, covered, until tender and browned, 8 to 10 minutes per side. Return the onions to the baking sheet.

In a small bowl, whisk together the remaining 1/4 cup olive oil, the vinegar, and thyme. Toss the asparagus with about half the vinaigrette and then arrange neatly on the platter. Scatter the onions over the asparagus and drizzle with the remaining vinaigrette. Sprinkle with the blue cheese, figs, and pine nuts, and serve; this can sit for up to 1 hour at room temperature.

Fig & Anise Ice Cream

Leaving on the fig skins makes for an even more intense flavor. You'll need an ice-cream machine.

• 1-1/2 lb. ripe figs, stems removed, unpeeled
• 1/3 cup plus 2 Tbs. sugar
• 2 cups cream or half-and-half
• 1/3 cup honey
• 1 tsp. aniseed
• 3 large eggs, separated
• 1 cup crème fraîche

Purée the figs in a food processor or blender. Transfer the purée to a 10-inch skillet with 1/3 cup of the sugar. Cook over medium heat, stirring often to prevent sticking, until the figs have thickened into a jam, about 30 minutes. In a saucepan, heat the cream, honey, and aniseed over medium heat. Bring to a boil, stirring to dissolve the honey. Whisk a little of the hot cream into the egg yolks, and then whisk them back into the pan. Cook over low heat, stirring constantly, until the mixture thickens and coats the spoon. Immediately transfer to a bowl. Stir in the fig purée and crème fraîche and chill thoroughly. Whisk the egg whites until foamy; add the remaining 2 Tbs. sugar and continue beating until soft peaks form. Fold the egg whites into the cooled fig purée, and then freeze in an ice-cream maker following the manufacturer's instructions.

Rustic Fig and Raspberry Mini Crostatas

An inspired combination of figs, raspberries, fresh thyme, orange zest, and honey makes these Italian-style pies an unexpected change from the familiar.

For the dough

• 7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour
• 3-3/4 oz. (3/4 cup) whole-wheat flour
• 1/4 cup plus 1/2 Tbs. granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. kosher salt
• 9 oz. (1 cup plus 2 Tbs.) cold unsalted butter, cut into small pieces

For the filling

• 3/4 lb. small fresh figs (preferably Brown Turkey), quartered (about 2 cups)
• 6 oz. fresh raspberries (1-1/2 cups)
• 1/3 cup plus 2 Tbs. granulated sugar
• 3 Tbs. plus 1 tsp. honey
• 1 Tbs. fresh thyme, roughly chopped
• 2 tsp. finely grated orange zest
• 3 Tbs. plus 1 tsp. graham cracker crumbs
• 1 oz. (2 Tbs.) cold unsalted butter, cut into
• 1-1/2 Tbs. heavy cream

Make the dough

Put the flours, sugar, cinnamon, and salt in a food processor. Add the butter and pulse in short bursts until the mixture resembles coarse meal. Add 3 Tbs. cold water and pulse. If the mixture seems dry, add water 1 Tbs. at a time, pulsing until the dough just starts to come together. Do not overprocess. Turn the dough out onto a clean work surface, gather it together, and portion it into ten 2-1/2-oz. rounds. Flatten them into disks, wrap individually in plastic, and refrigerate for at least 2 hours and up to 3 days.


When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 400°F. Line 2 large rimmed baking sheets with parchment.


On a lightly floured surface with a lightly loured rolling pin, roll each dough disk into a 5-1/2-inch round that’s about 1/8 inch thick. Put 5 rounds on each baking sheet.

Make the filling

In a medium bowl, lightly toss the figs, raspberries, 1/3 cup of the sugar, the honey, thyme, and orange zest until combined.

Assemble and bake the crostatas

Tip:

Graham cracker crumbs sprinkled in the center of each dough round soak up juices released by the fruit during baking, preventing soggy bottoms.

Sprinkle each round of dough with 1 tsp. graham cracker crumbs, leaving a 1/2-inch border. Put a generous 1/4 cup of the fig mixture in the center of each dough round, mounding the fruit. Top each tart with a butter slice.


Fold the edges of the dough over some of the fruit to create a 1-inch rim, leaving the center exposed. Work your way around, pleating the dough as you go. With a pastry brush, brush the crust of each crostata with cream and sprinkle the crusts and filling with the remaining 2 Tbs. sugar.


Bake until the crostatas are golden-brown, 30 to 35 minutes, swapping and rotating the baking sheets’ positions about halfway through baking.


Transfer the baking sheets to racks to cool for about 5 minutes. Then loosen the crostatas with an offset spatula and cool completely on the sheets. The crostatas are best the day they’re made.