Crostata di Fichi e Limoni
Fig and Lemon [censored]
8 oz (225 grams) plain white or Italian type 00 flour
1 teaspoon (5 ml) vanilla extract
8 oz (225 grams) superfine sugar
4 oz (100 grams) unsalted butter
1 egg yolk
1 teaspoon (5 ml) salt
6 unwaxed lemons
2 and 1/4 lbs (1 kg) fresh figs, washed
1 teaspoon (5 ml) fennel seeds
To make the pastry, put the flour in a bowl and make a well in the center.
Add the vanilla extract, half the sugar, the butter, egg yolk and salt and
mix together to form a dough. Wrap in greaseproof paper and chill in the
fridge for 20 minutes. Using a skewer, [censored] the skins of the lemons
well. Put in a saucepan, add enough water to just cover, bring to a boil
and let it boil for 10 minutes. Repeat this boiling process 3 times,
changing the water each time. Drain the lemons, reserving the water.
Finely slice the lemons, leaving on the skin. Put the lemon slices in a
saucepan with the remaining sugar and the reserved water. Cover and cook
over a low heat for about 10 minutes until the liquid has reduced to about
1/4 pint (150 ml) and is syrupy. Drain off the syrup and reserve. Preheat
the oven to 350 F (180 C) On a lightly floured surface, roll out the
pastry and use to line a 11 inch (28 cm) flan tin. Cover the dough with
the lemon slices. Slice the figs and arrange on top. Pour the lemon syrup
over the figs and sprinkle with the fennel seeds. Bake in the oven for 45
minutes until the pastry is golden. Leave to cool before serving.
"Adriana's Italian Gourmet Cookies"
If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com
Ciao-Ciao!
Adriana
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