Fig and raspberry crostata (Crostata de higos y frambuesas)

I love figs season but is  a really  short time,  like cherries, if you want to do something with them  must be in the moment.
 Figs appear near the end of summer.
Small or large are perfect.
Absolutely sweet.
I found the other day when I went to San Bernardo (the city's next from here where I live)
Buy two bags because here my family  eat in a moment like candies  and  for I know that Isaved the others to this crostata fig.



Source:  Gourmet Traveller

Ingredients
10 figs halved or quartered depending on size
1 tablespoon vanilla sugar
120 grams raspberries
To serve : Creme fraiche

Sweet pastry
250 grams of all purpose flour
150 grams cold butter coarsely chopped
100 grams caster sugar
1 little egg lightly whisked
For frangipane
50 grams butter
50 grams icing sugar
50 grams almond meal or grind almonds
1 egg lightly whisked
20 ml dark rum

Method

For sweet pastry
Place flour
and butter in a bowl and freeze until well chilled (about 30 minutes).
Meanwhile combine sugar,egg and a pinch of salt in a bowl, whisking until sugar dissolves.
Process flour and butter until coarse crumbs form. Gradually add egg mixture, pulsing to combine. Turn onto a floured work surface, bring pastry together with the heel of your hand , wrap in plastic and refrigerate until firm (about 1 hour).
Roll pastry out between 2 sheets of baking paper to a 30 cm circle and place on a baking over tray.
Refrigerate about 1 hour.

Preheat oven to 170°c (350°F)
For frangipane
Beat butter in a electric mixer until pale and fluffy. Combine icing sugar,grind almonds  and flour in a separate bowl and, gradually add to butter until completely combined. Add egg beating well to combine then slowly beat in dark rum.

Spread frangipane over prepared pastry leaving a 3cm border. Lay figs on top, cute side up, folf in pastry border,pleating as you go,then scatter with vanilla sugar.
Bake until light golden( 20/25 minutes) reduce oven to 160° C and scatter with raspberries and bake for 10 or 15 minutes more.
Serve with extra raspberries and creme fraiche.




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En español
Crostata de higos y frambuesas