Fresh Fig & Almond Tort (dairy or pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients FOR THE DOUGH 1 1/4 cups flour plus more for rolling 1/2 teaspoon sugar 1/2 teaspoon salt 1/2 cup (1 stick) cold unsalted butter or margarine, cut into pieces 2 to 4 tablespoons ice water FOR THE FILLING 1/2 cup almonds 1/2 cup sugar 2 large eggs 4 tablespoons (1/2 stick) unsalted butter or margarine, room temperature 2 teaspoons flour 1/4 teaspoon vanilla extract 1/8 teaspoon salt 1 pound ripe fresh figs (about 16), stemmed and thinly sliced 1 tablespoon fresh lemon juice

Instructions

Make dough: In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if necessary, gradually add up to 2 tablespoons more water). Do not over mix. Flatten dough into a disk; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days).

Make filling: In food processor, combine almonds and sugar; process until finely ground. Add 1 egg, butter, flour, vanilla, and salt; pulse until smooth, and set aside. In a medium bowl, combine figs and lemon juice; set aside.
Preheat oven to 350. On a large lightly floured piece of parchment paper, roll dough to a 14-inch round. Spread almond filling in center, leaving a 2-inch border; top with fig mixture. Fold border over edge of filling, pleating all around; press down gently to seal. In a small bowl, mix remaining egg with 1 teaspoon water; brush dough with egg wash. Lifting edges of parchment, transfer tort to a rimmed baking sheet. Bake until crust is golden brown, about 1 hour. Let cool on baking sheet at least 30 minutes. To serve, cut crostata into wedges. Serves 8.

Serving Size

makes 8 servings

Notes

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .