Dried Fig Pear Pine Nut Crostata with Lattice Pastry
A rustic Italian-style crostata featuring sweet dried Calimyrna figs, fresh pears, and toasted pine nuts nestled in tender pastry. The filling marries dried and fresh fruit with bright lemon juice and fragrant candied orange peel, while a golden lattice crust provides an elegant finish. Perfect for autumn dinner parties or holiday desserts, this sophisticated tart showcases seasonal flavors in a beautiful presentation. The turbinado sugar topping adds a delicate crunch that complements the soft, jammy interior.
Ingredients
- 2 cups King Arthur Unbleached All-Purpose Flour
- ¼ teaspoon salt
- ½ cup sugar
- 6 tablespoons unsalted butter, softened
- 2 large egg yolks, slightly beaten
- 2 tablespoons cold water, or more as needed
- ½ cup pine nuts
- ½ pound dried Calimyrna figsdried apricots1:1availability
changes flavor profile
- 1 pound pears, cored and thinly sliced lengthwise
- 1 tablespoon fresh lemon juice
- ⅓ cup diced candied orange peel
- 2 tablespoons sugar
- 1 tablespoon milk
- 1 tablespoon turbinado sugar, coarse brown
Instructions
- 1
Mix flour, salt, and sugar in bowl or food processor
- 2
Work in butter with pastry blender or pulse until mixture resembles coarse meal
- 3
Blend in egg yolks and water until ball of dough forms, adding more water if dry
- 4
Divide dough into two pieces, one larger than other, wrap in plastic and refrigerate for 1 hour
- 5
Preheat oven to 350°F and toast pine nuts on cookie sheet for 7 minutes
- 6
Increase oven temperature to 425°F
- 7
Place figs in saucepan, cover with water and bring to gentle boil
- 8
Simmer figs for 10 minutes until softened, then drain and cool
- 9
Remove stems and cut figs into small pieces
- 10
Add pears, lemon juice, orange peel, pine nuts, and sugar to figs and toss well
- 11
Cover filling and let marinate while rolling dough
- 12
Butter 11-inch tart pan with removable bottom
- 13
Roll larger dough piece to 14-inch circle on floured surface
- 14
Fit dough into tart pan and trim excess
- 15
Spread filling evenly in tart pan
- 16
Roll remaining dough into 12-inch circle
- 17
Cut twelve 1/2-inch-wide strips with pastry wheel
- 18
Make lattice top with strips, trim ends and pinch to seal
- 19
Brush strips with milk and sprinkle turbinado sugar over top
- 20
Bake for 30 to 35 minutes until crust is golden brown
- 21
Cool completely on wire rack and cut into wedges
Tips
Keep dough cold during assembly to prevent shrinking and ensure flaky texture.
Toast pine nuts carefully as they burn quickly - remove as soon as they turn light golden.
Let filling marinate to allow flavors to meld and prevent excess moisture in the crust.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be assembled and refrigerated unbaked for up to 1 day before baking.
Serve at room temperature, optionally with vanilla ice cream or whipped cream.
Common Mistakes
Keep dough cold to avoid tough, shrinking pastry.
Watch pine nuts closely to avoid burning during toasting.
Drain figs thoroughly to prevent soggy bottom crust.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use fresh figs instead of dried?
Yes, but reduce cooking time to 5 minutes and use slightly less liquid as fresh figs contain more moisture.
What if my dough tears while rolling?
Simply patch tears with dough scraps and press gently to seal - rustic appearance is part of crostata charm.
How long will this keep?
Store covered at room temperature for 3 days or refrigerate up to 1 week for best quality.