Crostata di Fichi Mandorlati

Name: Crostata di Fichi Mandorlati
Yield: serves 6 to 8
Ingredients: 1/2 cup blanched almonds, lightly toasted; 2 teaspoons fennel seeds; 2 teaspoons aniseeds; 1 cup all-purpose flour, plus additional as needed; 6 tablespoons very cold sweet butter, cut into small cubes; 1/2 cup confectioners’ sugar; 1/2 teaspoon fine sea salt; 1 large egg, lightly beaten with 1 tablespoon cold water; Butter for tart tin; 1 1/2 cups heavy cream; 1 large bay leaf; 1 teaspoon aniseeds, crushed; 1 teaspoon fennel seeds, crushed; 1 large egg, slightly beaten; 1 tablespoon confectioners’ sugar; 12 to 14 fresh black or green figs; 12 to 14 whole, blanched almonds, lightly toasted; 2 tablespoons dark brown sugar

January 24, 2012

A pastry reflecting the famous half-roasted, almond-stuffed, bay and anise-perfumed figs that Puglia exports to all of Europe, the ripe sensuality of it merits a true hunger, one not dulled by the prologue of some long, winy supper. Nibble only at a plate of fresh cheeses before it. Better, present it with no prelude at all.

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