Honeyed Apple & Fig Crostata

Serves 6 · 35 min prep · 40 min cook

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tbsp plus 1 tbsp granulated sugar
• 1/4 tsp salt
• 8 tbsp cold unsalted butter, cubed
• 3 to 4 tbsp ice water
• 2 cups firm apples, thinly sliced
• 1 cup fresh figs, quartered
• 3 tbsp honey
• 1 tsp fresh lemon zest
• 1/2 tsp ground cinnamon
• 1 egg, beaten for wash
• 1 tbsp coarse sugar for sprinkling
• 1 tsp fresh thyme leaves

Instructions

1. 1In a food processor pulse flour, sugar, and salt to combine.
2. 2Add the cold butter cubes and pulse until the mixture looks like coarse meal with some pea-sized pieces remaining.
3. 3Drizzle in ice water one tablespoon at a time, pulsing just until the dough begins to clump; turn out, press into a disk, wrap, and chill 30 minutes.
4. 4Preheat the oven to 400°F and line a baking sheet with parchment paper.
5. 5On a lightly floured surface roll the chilled dough into a rough 12-inch circle about 1/8-inch thick and transfer it to the prepared sheet.
6. 6In a bowl gently toss the thinly sliced apples and quartered figs with honey, remaining tablespoon of sugar, lemon zest, cinnamon, and most of the thyme leaves.
7. 7Pile the fruit mixture in the center of the dough, leaving a 2-inch border all around.
8. 8Fold the bare border of dough up and over the fruit, pleating loosely as you go so the center stays open and rustic.
9. 9Brush the folded crust with beaten egg and sprinkle generously with coarse sugar.
10. 10Bake for 35 to 40 minutes until the crust is deep golden and the fruit is tender and caramelized at the edges.
11. 11Cool on the sheet for at least 15 minutes so the juices thicken, then finish with a final drizzle of honey and the remaining thyme.
12. 12Slice into wedges and serve warm or at room temperature on a wooden board for easy sharing.