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Directions for butter based dough:.
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In a food processor or in a bowl, mix together the flour, sugar, and salt.
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Add the butter and pulse, or cut in with a pastry blender, until the mixture resembles coarse cornmeal.
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Add the egg, egg yolk, lemon zest, and juice through the feed tube, or stir in, and pulse or mix just until a dough starts to form.
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Gather the dough into a ball and wrap in wax paper.
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Refrigerate for 30 minutes.
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Combine the apple slices in a large bowl with the fig jam, and lemon juice.
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In a smaller bowl, mix together the sugar, cinnamon, cloves, pepper and salt.
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Pour the sugar mixture over the apple mixture and coat them well.
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Preheat the oven to 375F.
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Divide the dough in half.
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On a lightly floured board surface, roll out one piece to a 13-inch circle.
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Fit it into a 10-inch tart pan with a removable bottom, and trim off the excess dough.
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Or line a 9 x 2 - inch pie plate with one rolled out sheet of pie crust.
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Trim edges.
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Spread the filling into the crust, packing it in well.
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Dot the filling with the butter.
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Alternately, roll the dough out between two sheets of lightly floured parchment paper to make the process easier.
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Roll out the second piece of dough to an 11-inch circle.
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With a pastry wheel, cut the dough into 1/2-inch wide strips.
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Made a lattice top for the tart.
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Pinch the ends of the strips even with the tart shell sides.
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Place the crostada on a baking pan to absorb any spillsover as it bakes.
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Bake for 40 to 45 minutes, or just until the top begins to brown.
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Brush the top with the milk or cream and sprinkle with the almonds and coarse sugar and continue baking until the crust is nicely browned.
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Remove the crostata from the oven and let cool completely on a rack.
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If using a removable tart shell, remove the sides and cut the crostata into wedges to serve.
