Two Glorious Fig Recipes

Fig Crostata


Use your favorite pie crust recipe, or try whole grain, sprouted grain or store made.

Whole Wheat Nut Piecrust
Makes one 9-inch crust

½ c whole wheat flour
½ c unbleached white flour
3 T sugar
¼ tsp. salt
1/3 c walnuts or pecans
¼ lb. (1 stick) butter plus
4 T organic shortening
2 egg yolks

Pour the flours, sugar, salt in food processor bowl and pulse to blend. Add nuts and process until chopped. Sprinkle the butter over the mixture, and pulse until mixed, resembling crumbs. Add egg yolks and process until dough clumps. Wrap the disk in plastic, and chill 30 minutes or freeze for 15 minutes.  Roll dough out to a 12” circle on floured surface. Roll onto rolling pin and transfer to pie plate. Brush bottom and inside edge of crust with egg wash.  Refrigerate 30 minutes or freeze for 15. Fill with recipe below.  Preheat oven to 375º.


10-15 large brown figs (approx. 1 lb.), stems removed, chopped coarsely
¼ c sugar
¼ cornstarch
2 T lemon juice
Zest of one orange

Combine all ingredients in large bowl and mix to combine quickly.  Crostata recipes do best with as little juice in the pie crust as possible.  Transfer to prepared and ready pie crust, folding in the edges of the dough as neatly as possible.  Brush crust edges with egg wash, bake 40-45 minutes until bubbly, cool completely on wire rack.  Refrigerate or freeze.


Sprouted Spelt Oat Tart Crust

1 cup One Degree Organics Sprouted Spelt Flour
1 cup One Degree Organics Quick Oats
5 tablespoons coconut oil, melted and slightly cooled
3 tablespoons maple syrup
½ teaspoon salt
1 egg for egg wash
Pulse oats, spelt, coconut oil, maple syrup and salt in food processor until the oats are coarsely chopped and the mixture resembles wet sand.  Firmly press into the bottom and sides of a greased tart pan or removable bottom cake pan.  Brush with egg wash. Freeze for 15 minutes while you make the filling.


1 jar lemon curd as the Frangipane
10-15 large figs (about 1 lb.), stems removed, chopped coarsely
1/4 c sugar
1/4 c brandy
1/4 c water
zest of one orange
1 c coarsely chopped walnuts

Bring figs, sugar, brandy and water to simmer over medium heat, about 10 minutes.
Remove from heat, stir in orange zest and walnuts and cool to room temperature.
Center a rack in the oven and preheat to 350º.
Spread about half the jar of lemon curd over the prepared crust. Spread fig mixture evenly to cover lemon curd.  Sprinkle with sparkling sugar, if desired, and bake about 40 minutes.


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