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.
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
10 figs halved or quartered depending on size
1 tablespoon vanilla sugar
120 grams raspberries
To serve : Creme fraiche
250 grams of all purpose flour
150 grams cold butter coarsely chopped
100 grams caster sugar
1 little egg lightly whisked
50 grams butter
50 grams icing sugar
50 grams almond meal or grind almonds
1 egg lightly whisked
20 ml dark rum
For sweet pastry
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)
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.
Crostata de higos y frambuesas