Crostata with Figs and Ricotta

5 from 9 votes
Prep Time 25 mins
Cook Time 50 mins
Rest Time 30 mins
Total Time 1 hr 45 mins
Course Dinner
Cuisine European
Servings 12 people



  • 75 g Coarsely ground almonds with shell
  • 300 g Wheat flour type 550
  • 60 g Sugar
  • 150 g Butter from the fridge
  • 2 Egg yolk Gr. M.
  • 60 ml Ice water


  • 170 g Figs fresh (approx. 5 medium-sized)
  • 1 Egg size M.
  • 30 g Coarsely ground almonds with shell
  • 1 tsp Vanilla flavor
  • 30 g Sugar
  • 30 g Wheat flour type 550
  • 30 g Liquid butter
  • 60 g Ricotta
  • 3 tbsp Honey



  • Put the almonds, sugar and flour in a bowl and mix together. Cut the cold, firm butter into small cubes, add to the flour mixture and mix loosely with a ladle. Then add the egg yolks and stir quickly and quickly with the paddle of the hand mixer until the bits of butter in the flour have turned into small lumps. Then stir in the ice water just as quickly and quickly. The butter lumps should remain, but the flour mixture should have turned into a moist, crumbly dough. Then knead this crumbly mass into a firm dough with your hands that have previously been cooled under cold water and dry and roll this out immediately between 2 layers of baking paper with a diameter of 30 cm. Place this sheet of dough including baking paper on a large, firm surface and place in the refrigerator for 30 minutes.


  • In the meantime, wash and cut the figs for the filling. Melt the butter in a saucepan over a mild heat and then let it cool. Whisk the egg in a bowl and keep it ready. Preheat the oven to 180 degrees.
  • Then put the almonds, flour, sugar, vanilla flavor, melted butter and half of the beaten egg in a bowl and stir. After 30 minutes of cooling, take the sheet of dough out of the refrigerator and pull it onto the baking sheet along with the baking paper. Peel off the top paper and distribute the mixed mass on it so that a dough edge of 3 - 5 cm remains free all around. Then distribute the fig pieces on the mass (with the shell side down if possible), put blobs of ricotta in the gaps and drizzle 2 tablespoons of honey over everything.
  • Then press up the edge with the help of the parchment paper underneath and fold it into small folds. Finally, brush the edge with the rest of the whisked egg and slide the tray into the oven on the 2nd rail from below. The baking time is 45 - 50 minutes. The crostata should have a golden brown color. After baking and cooling - or just before serving - drizzle with the rest of the honey and serve with a vanilla cream.
  • You can of course prepare this crostata with other fruits ...... I just wanted to use our good fig harvest and not just make jam ...
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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