sundaysuppers

Thanksgiving Desserts :: Honeyed Fig + Lavender Crostata

Sunday, November 22, 2009 Midday Meal  Recipes  


Photo by Karen Mordechai

We love these gorgeous Crostatas, light and fruity. Use beautiful end of the season figs and a sprinkle of lavender, a sweet departure from the traditional cakes & pies. Recipe adapted from food & wine

Honeyed Fig + Lavender Crostata

1 ½ cups all purpose flour
1/8 cup sugar
Kosher salt
¾ stick cold unsalted butter cut into ½ cubes
1/8 cup water (+ extra if needed)

6-8 figs cut into 6 wedges each
1.5 tbsp honey
2 tsp lemon juice
Zest of ½ lemon
¼ tsp chopped lavender + more for garnish

1 egg beaten + 1 tbsp water

In a food processor pulse together flour sugar and salt. Slowly add butter cubes and pulse until small peas form. Slowly add water and pulse until dough gathers. Form disc , wrap in plastic wrap, and refrigerate for 30 minutes.

Roll disc out on lightly floured surface until 1/8 inch thick. Cut out 3 5.5 inch rounds (use any jar top or bowl!), rewrap in plastic, and refrigerate for another 30 minutes.

Preheat oven to 375 degrees. Combine ¾ of your figs, 1 tbsp honey, ½ tsp lavender, lemon juice, and a half of your zest in a bowl. Distribute figs amongst the center of your rounds leaving ¾ to an inch of border. Fold over sides, and brush with egg wash. Bake for 35 minutes, rotating pan half way through.

Let crostatas rest for 10 minutes. Combine left over honey and figs and distribute on top of cooled crostatas. Zest last quarter of lemon on top, and garnish with lavender. Serve!



All Food Styling + Photos by Karen Mordechai

recipe card
14 comments 
  • Daniella writes:

    Ok, i’m obsessing over that gold necklace peeking through! Where’s it from???

  • Lizzy writes:

    The necklace is a Golden Bear — the symbol of Vail! They come in all different sizes. This is the Mama Bear :) http://www.thegoldenbear.com/

  • Amelia PS writes:

    they looked wonderfully aromatic and casual enough for a lazy Sunday with vague memories of summer in the Med:)

  • vanessa joie writes:

    This looks and sounds divine. Yum!

  • Rosanna writes:

    Oo i love figs, this looks delish! Quick and easy recipe too. Right, this is going on my weekend to-do list, thanks!

  • SK writes:

    it looks delicious! i love that figs are so intricate on the inside.

    i also was wondering about the necklace!! thanks for the link above :)

  • Nanette writes:

    Unbelievably gorgeous!

  • Helene writes:

    That would be a great change for Thanksgiving! Perfect!

  • Jessica writes:

    Do you happen to know what silver pattern that is? It’s so pretty!

  • Sunday Suppers writes:

    thanks everybody, hi jessica – are you referring to the silverware in the photos ? they are old vintage pieces that i’ve collected over time so I’m sorry I don’t have too much info about it.

  • Jessica writes:

    Thanks anyway- nice pick!

  • Monochromatic Monday {Fig} « Style Notes writes:

    [...] guests will don as evenings turn cool. Start the evening with ricotta + fig crostini, and end with honeyed fig + lavender tarts to infuse the entire meal with a cohesive theme. Add a touch of drama with loose bunches of black [...]

  • Clara writes:

    Beautiful photography and finished product! How many does this recipe yield? Thanks!

  • Zoe writes:

    Beautiful photography, and the recipe sounds delicious. We carry culinary lavender from our farm, Lavande, here: http://lavandetexas.com/prod-cul-lavender.html.

Post a comment:

(won’t be published)
(optional)

 

Honeyed Fig + Lavender Crostata

1 ½ cups all purpose flour
1/8 cup sugar
Kosher salt
¾ stick cold unsalted butter cut into ½ cubes
1/8 cup water (+ extra if needed)

6-8 figs cut into 6 wedges each
1.5 tbsp honey
2 tsp lemon juice
Zest of ½ lemon
¼ tsp chopped lavender + more for garnish

1 egg beaten + 1 tbsp water

In a food processor pulse together flour sugar and salt. Slowly add butter cubes and pulse until small peas form. Slowly add water and pulse until dough gathers. Form disc , wrap in plastic wrap, and refrigerate for 30 minutes.

Roll disc out on lightly floured surface until 1/8 inch thick. Cut out 3 5.5 inch rounds (use any jar top or bowl!), rewrap in plastic, and refrigerate for another 30 minutes.

Preheat oven to 375 degrees. Combine ¾ of your figs, 1 tbsp honey, ½ tsp lavender, lemon juice, and a half of your zest in a bowl. Distribute figs amongst the center of your rounds leaving ¾ to an inch of border. Fold over sides, and brush with egg wash. Bake for 35 minutes, rotating pan half way through.

Let crostatas rest for 10 minutes. Combine left over honey and figs and distribute on top of cooled crostatas. Zest last quarter of lemon on top, and garnish with lavender. Serve!

print recipe