Name: Fig Crostata
Cook time: 1 hr
Total time: 3 1/2 hr
Yield: Makes 8 servings
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar plus additional for sprinkling; 1/2 teaspoon salt; 1 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes; 2 large egg yolks; 1 teaspoon pure vanilla extract; 1 tablespoon cold water; 12 ounces soft dried figs (preferably Calmyrna), stemmed and coarsely chopped; 1 1/4 cups water; 1 cup fresh orange juice; 1/2 cup packed dark brown sugar; 1 stick unsalted butter, melted and cooled; 3 large eggs, lightly beaten; 1 teaspoon pure vanilla extract; 1 teaspoon grated orange zest; 1 1/2 cups walnuts (6 ounces), coarsely chopped; Equipment: a 9-inch springform pan; Accompaniment: mascarpone

Image may contain Food Dessert Cake and Pie

Photo by Romulo Yanes

A rich filling is studded with walnuts and imbued with citrusy notes of orange, then packaged between a crust and a lattice top, both made from the cookie-like pastry dough known as pasta frolla in Italy.

Cooks' notes:

•Dough can be chilled up to 3 days.
•Crostata can be made 1 day ahead and kept at room temperature.◊

Recipe notes

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