Ingredients
1 1/4 c. all-purpose flour
2 tsp. all-purpose flour
1/2 tsp. sugar
1/2 tsp. salt
1 stick unsalted butter
2 tbsp. ice water or chilled vodka
1/2 c. blanched almonds
1/2 c. sugar
2 tbsp. unsalted butter
2 large eggs
1 vanilla bean
1 tbsp. bourbon
tsp. salt
1 lb. ripe figs
1 tbsp. lemon zest
1 tbsp. fresh lemon juice
1 c. heavy cream
2 c. whole-milk ricotta
Local honey
Preparation
Step 1In the bowl of a food processor, pulse 1 1/4 cups flour, sugar, and salt until combined. Add cold butter and pulse until mixture resembles coarse meal and a few pea-size pieces of butter remain, about 8 to 10 pulses. Sprinkle with 2 tablespoons ice water or vodka and pulse until dough is crumbly but holds together when squeezed. Transfer to a lightly floured work surface and shape dough into a disk; wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour and up to 2 days.Step 2Pulse almonds and sugar until finely ground in the bowl of a food processor. Add melted butter, 1 egg, 2 teaspoons flour, vanilla, bourbon, and salt and pulse until smooth; set aside. In a medium bowl, combine figs, lemon zest and juice; set aside.Step 3Preheat oven to 350 degrees F. On a large, lightly floured piece of parchment paper, roll dough to a 14-inch round. Drain fig mixture and discard liquid. Spread almond filling in center, leaving a 2-inch border; top with fig mixture. Fold border over edge of filling, pleating all around and pressing down gently to seal. In a small bowl, mix remaining egg with 1 teaspoon water; brush dough with egg wash. Using edges of parchment, transfer crostata to a rimmed baking sheet. Bake until crust is golden brown, about 45 minutes. Let cool on baking sheet at least 30 minutes.Step 4Whip cream in a medium bowl with an electric mixer until soft peaks form. Add ricotta and whip to medium stiff peaks; sweeten to taste with honey. To serve, drizzle with additional honey, cut into wedges, and serve with ricotta.
