Found in the SL June/July 2023 issue here
1# fresh figs, stemmed and halved or quartered, depending on their size
2 Tbsp. (1 oz.) orange liqueur (such as Grand Marnier)
1/4 cup packed dark brown sugar
2 Tbsp. cornstarch
1/4 tsp. kosher salt
all-purpose flour, for work surface
1/2 (14.1-oz.) pkg. refrigerated piecrusts (1 crust)
1/2 cup cream cheese, at room temperature
1 large egg, separated
2 tsp. fresh thyme leaves, plus more for garnish
1/2 cup pecan pieces
1 Tbsp. coarse or granulated sugar
Grated orange zest
Stir together figs and liqueur in a large bowl. Whisk together brown sugar, cornstarch, and salt in a small bowl until smooth; sprinkle over figs, and stir to coat. Let stand until ready to use.
On a lightly floured work surface, roll out piecrust into a 12-inch round. Transfer pastry to a parchment paper-lined rimmed baking sheet.
Whisk together cream cheese and egg yolk in a small bowl until smooth. Using an offset spatula, spread cream cheese mixture over pastry round, leaving a 2-inch border around edge. Sprinkle evenly with thyme leaves.
Gently stir pecan pieces into fig mixture; spoon over cream cheese mixture, mounding fig-pecan mixture in center.
Fold edge of pastry dough over edge of filling, pinching folds closed. Whisk egg white until frothy, and brush over pastry. Sprinkle pastry with coarse or granulated sugar. Cover with plastic wrap, and refrigerate until pastry is chilled and firm, about 1 hour.
Preheat oven to 375°F. Bake crostata until pastry is a deep golden brown and juices are bubbling, 40 to 45 minutes. Let cool for at least 20 minutes. Serve warm or at room temperature, and garnish with grated orange zest and additional fresh thyme leaves.
2 Tbsp. (1 oz.) orange liqueur (such as Grand Marnier)
1/4 cup packed dark brown sugar
2 Tbsp. cornstarch
1/4 tsp. kosher salt
all-purpose flour, for work surface
1/2 (14.1-oz.) pkg. refrigerated piecrusts (1 crust)
1/2 cup cream cheese, at room temperature
1 large egg, separated
2 tsp. fresh thyme leaves, plus more for garnish
1/2 cup pecan pieces
1 Tbsp. coarse or granulated sugar
Grated orange zest
Stir together figs and liqueur in a large bowl. Whisk together brown sugar, cornstarch, and salt in a small bowl until smooth; sprinkle over figs, and stir to coat. Let stand until ready to use.
On a lightly floured work surface, roll out piecrust into a 12-inch round. Transfer pastry to a parchment paper-lined rimmed baking sheet.
Whisk together cream cheese and egg yolk in a small bowl until smooth. Using an offset spatula, spread cream cheese mixture over pastry round, leaving a 2-inch border around edge. Sprinkle evenly with thyme leaves.
Gently stir pecan pieces into fig mixture; spoon over cream cheese mixture, mounding fig-pecan mixture in center.
Fold edge of pastry dough over edge of filling, pinching folds closed. Whisk egg white until frothy, and brush over pastry. Sprinkle pastry with coarse or granulated sugar. Cover with plastic wrap, and refrigerate until pastry is chilled and firm, about 1 hour.
Preheat oven to 375°F. Bake crostata until pastry is a deep golden brown and juices are bubbling, 40 to 45 minutes. Let cool for at least 20 minutes. Serve warm or at room temperature, and garnish with grated orange zest and additional fresh thyme leaves.
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