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Fig and raspberry crostata

Fig and raspberry crostata

You’ll need to begin this recipe a day ahead.

“The family went to Rockpool to celebrate my son’s 21st. The food was great, in particular the fig and raspberry crostata. He’d like to try and make this at home, so please request this recipe from chef Catherine Adams.”
James Donnelly, Lindfield, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Fig and raspberry crostata

Serves 8
Cooking Time Prep time 20 mins, cook 50 mins (plus chilling)
10   figs, halved or quartered, depending on size
1 tbsp   vanilla sugar (see note)
120 gm   raspberries (about 1 punnet), plus extra to serve
To serve:   crème fraîche
Sweet pastry
200 gm   flour
150 gm   cold butter, coarsely chopped
100 gm   caster sugar
40 gm   egg (about ¾ egg), lightly whisked
Frangipane
50 gm   butter
50 gm   pure icing sugar
50 gm   almond meal
1 tsp   plain flour
1   egg, lightly whisked
20 ml   dark rum


1 For sweet pastry, place flour and butter in the bowl of a food processor and freeze until well chilled (30-35 minutes). Meanwhile, combine sugar, egg and 1 tsp salt in a bowl, whisking until sugar dissolves. Refrigerate until required. Process flour and butter in a food processor until coarse crumbs form. Gradually add chilled egg mixture, pulsing to combine. Turn onto a lightly floured work surface, bring pastry together with the heel of your hand, wrap in plastic wrap and refrigerate until firm (1½-2 hours). Roll pastry out between 2 sheets of baking paper to a 30cm-diameter circle and place on a baking paper-lined oven tray. Refrigerate overnight.
2 Preheat oven to 170C. For frangipane, beat butter in an electric mixer until pale and fluffy. Combine icing sugar, almond meal and flour in a separate bowl and, with motor running, gradually add to butter until completely combined. Add egg, beating well to combine, then slowly beat in dark rum.
3 Spread frangipane over prepared pastry, leaving a 3cm border. Lay figs on top, cut-side up, fold in pastry border, pleating as you go, then scatter with vanilla sugar. Bake until light golden (25-30 minutes). Reduce oven to 160C, scatter with raspberries and bake until golden (15-20 minutes). Serve with extra raspberries and crème fraîche.

Note Vanilla sugar is available in the baking section of most supermarkets.

RECIPE Catherine Adams, Rockpool PHOTOGRAPHY Ben Dearnley STYLING Vanessa Austin

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