CROSTATA DI FICHI E NOCI Ricetta FACILE e GOLOSA un dolce sempre molto gradito

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

walnuts

🥗Healthier: pecans

💰Cheaper: almonds

Pecans offer similar flavor and texture, while almonds are often less expensive.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories significantly, while brown sugar is often cheaper.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be less expensive.

In a large bowl, combine 300 g of flour, the grated zest of a lemon, 120 g of cold butter cut into small pieces, and a pinch of salt.

Work the mixture with your hands until it becomes sandy.

Add 2 medium eggs and 120 g of powdered sugar, continuing to work with your hands until a smooth dough forms.

Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.

Meanwhile, crumble 100 g of savoiardi biscuits (or you can use amaretti or dry biscuits).

Cut 1 kg of fresh figs into large pieces and place them in a pan.

Add 80 g of brown sugar, the juice of 1 lemon, and 1 tablespoon of cocoa powder to the figs.

Cook over medium heat for about 10 minutes, stirring occasionally until the figs are well cooked.

Remove the pan from the heat and mix in the crumbled savoiardi until fully absorbed.

Finally, add 50 g of walnut halves and mix everything until uniform.

Lightly flour the work surface and roll out the dough, dividing it into two parts.

Take one piece and roll it out to about 2-3 mm thick.

Line a 28 cm tart pan with parchment paper and press the dough into the base, ensuring it adheres to the edges.

Prick the base with a fork, then pour the cooled fig mixture into the shell, leveling it with a spoon.

Cover with the remaining rolled-out dough, trimming any excess and pricking the surface.

Bake in a preheated static oven at 180°C for about 40-45 minutes, or until golden brown.

Once cooled, transfer the crostata to a serving plate and dust with powdered sugar, decorating with a fresh fig.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens