Fig and Almond Crostata Recipe

Name: Fig and Almond Crostata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup blanched whole almonds; 1/2 cup sugar; 2 large eggs; 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, room temperature; 2 teaspoons all-purpose flour, plus more for dusting; 1/4 teaspoon pure vanilla extract; 1/8 teaspoon salt; 1 pound ripe fresh figs (about 16), stemmed and sliced; 1 tablespoon fresh lemon juice; Basic Pie Dough (page 364); 1 teaspoon water

Servings: persons

1/2 cup blanched whole almonds
1/2 cup sugar
2 large eggs
4 tablespoons (1/2 stick) unsalted butter, cut into pieces, room temperature
2 teaspoons all-purpose flour, plus more for dusting
1/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1 pound ripe fresh figs (about 16), stemmed and sliced
1 tablespoon fresh lemon juice
Basic Pie Dough (page 364)
1 teaspoon water

1
In a food processor, combine almonds and sugar; process until finely ground.
2
Add 1 egg along with butter, flour, vanilla, and salt; pulse until smooth.
3
In a bowl, gently toss figs and lemon juice to combine.
4
Preheat oven to 350F.
5
On a large, lightly floured piece of parchment paper, roll out dough to a 14-inch round.
6
Transfer to a rimmed baking sheet.
7
Spread almond filling in center of dough, leaving a 2-inch border; top evenly with fig mixture.
8
Fold border over edge of filling, pleating all around; press down gently to seal.
9
In a small bowl, mix remaining egg with the water; brush dough border with egg wash.
10
Bake until edges of crust are golden brown, about 1 hour.
11
Let cool on baking sheet at least 30 minutes before cutting into wedges and serving.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup blanched whole almonds, 1/2 cup sugar, 2 large eggs, 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, room temperature, and more.

Yes, Fig and Almond Crostata falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fig and Almond Crostata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions