Fresh Fig, Pecan, And Orange Crostata Recipe

Fresh Fig, Pecan, And Orange Crostata

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Jammy figs turn into a decadent hand-formed tart.

Sheri Castle

Published on June 5, 2023

Southern Living Fresh Fig, Pecan, And Orange Crostata — Photo:
Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Ruth Blackburn

Active Time:

20 mins

Total Time:

2 hrs 20 mins

Servings:

You get the best of both worlds in this fig crostata recipe—it looks impressive and comes together quickly.

Similar to a galette, we use store-bought pie dough to make a rustic pie-like dessert filled with jammy figs and tangy cream cheese. We included pecans for flavor and crunch (and because they are just so Southern), although walnuts are often paired with fresh figs and would also be delicious in this recipe.

The secret to success with this dessert is mounding the fruit in the middle of the dough, so the pastry doesn’t squish outward and create a leaky crostata. Serve it warm with a scoop of vanilla ice cream or dollop of creme fraiche for extra decadence.

Ingredients

1 lb. fresh figs, stemmed and halved or quartered, depending on their size
2 Tbsp. (1 oz.) orange liqueur (such as Grand Marnier)
1/4 cup packed dark brown sugar
2 Tbsp. cornstarch
1/4 tsp. kosher salt
All-purpose flour, for work surface
1/2 (14.1-oz.) pkg. refrigerated piecrusts (1 crust)
1/2 cup cream cheese, at room temperature
1 large egg, separated
2 tsp. fresh thyme leaves, plus more for garnish
1/2 cup pecan pieces
1 Tbsp. coarse or granulated sugar
Grated orange zest

Directions

Stir together figs and liqueur in a large bowl. Whisk together brown sugar, cornstarch, and salt in a small bowl until smooth; sprinkle over figs, and stir to coat. Let stand until ready to use.
On a lightly floured work surface, roll out piecrust into a 12-inch round. Transfer pastry to a parchment paper-lined rimmed baking sheet.
Whisk together cream cheese and egg yolk in a small bowl until smooth. Using an offset spatula, spread cream cheese mixture over pastry round, leaving a 2-inch border around edge. Sprinkle evenly with thyme leaves.
Gently stir pecan pieces into fig mixture; spoon over cream cheese mixture, mounding fig-pecan mixture in center.
Fold edge of pastry dough over edge of filling, pinching folds closed. Whisk egg white until frothy, and brush over pastry. Sprinkle pastry with coarse or granulated sugar. Cover with plastic wrap, and refrigerate until pastry is chilled and firm, about 1 hour.
Preheat oven to 375°F. Bake crostata until pastry is a deep golden brown and juices are bubbling, 40 to 45 minutes. Let cool for at least 20 minutes. Serve warm or at room temperature, and garnish with grated orange zest and additional fresh thyme leaves.

Fresh Fig, Pecan, And Orange Crostata

Ingredients

Directions

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