*  Exported from  MasterCook  *
 
                        CROSTATA DI FICHI E LAMPONI
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----PASTA FROLLA SEMPLICE-----
                         -----SIMPLE SWEET DOUGH-----
    1       c            Flour
      1/4   c            Sugar
    1       pn           Salt
      1/4   ts           Baking powder
      1/4   c            Butter
    1       lg           Egg
                         -----CREMA FRANGIPANE-----
                         -----ALMOND CREAM FILLING-----
      1/4   lb           Almond paste
      1/4   c            Sugar
    1                    Egg yolk
    4       tb           Soft butter
    1                    Egg
    3       tb           Flour
   12                    Ripe figs
                         - peeled and quartered
      1/2   pt           Raspberries
                         Confectioners' sugar
                         - for finishing
 
   FOR THE DOUGH: Preheat oven to 350F. Combine dry ingredients in bowl of
   food processor and pulse several times to mix. Cut butter into 8 pieces and
   distribute evenly over dry ingredients in work bowl. Pulse until very
   finely powdered. Add egg and continue to pulse until dough forms a ball
   that revolves on blade. Remove dough, press into a disk, wrap and chill.
   
   FOR THE ALMOND FILLING: Combine almond paste, sugar and yolk and beat by
   machine until smooth. Beat in butter, scrape bowl and beaters and beat in
   egg. Continue beating until light. Stir in flour. Roll dough on a floured
   surface and line a 10-inch tart pan. Spread filling evenly in pan. Bake
   about 40 minutes, until crust and filling are baked through. Cool on a
   rack. To finish the crostata, arrange the fig quarters, cut side up, in
   concentric rows, on the baked almond filling. Lace the raspberries here and
   there between the figs and in the center of the tart. Just before serving,
   dust with the confectioners' sugar. ---
  
 
 
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