Recipe - Crostata Di Fichi E Lamponi

PASTA FROLLA SEMPLICE

SIMPLE SWEET DOUGH
1 cup Flour
One fourth cup Sugar
1 pn Salt
One fourth teaspoon Baking powder
One fourth cup Butter
1 lg Egg

CREMA FRANGIPANE

ALMOND CREAM FILLING
One fourth pound Almond paste
One fourth cup Sugar
1 Egg yolk
4 tablespoon Soft butter
1 Egg
3 tablespoon Flour
12 Ripe figs
peeled and quartered
One half pt Raspberries
Confectioners' sugar
for finishing

FOR THE DOUGH: Preheat oven to 350F. Combine dry ingredients in bowl of
food processor and pulse several times to mix. Cut butter into 8 pieces and
distribute evenly over dry ingredients in work bowl. Pulse until very
finely powdered. Add egg and continue to pulse until dough forms a ball
that revolves on blade. Remove dough, press into a disk, wrap and chill.

FOR THE ALMOND FILLING: Combine almond paste, sugar and yolk and beat by
machine until smooth. Beat in butter, scrape bowl and beaters and beat in
egg. Continue beating until light. Stir in flour. Roll dough on a floured
surface and line a 10inch tart pan. Spread filling evenly in pan. Bake
about 40 minutes, until crust and filling are baked through. Cool on a
rack. To finish the crostata, arrange the fig quarters, cut side up, in
concentric rows, on the baked almond filling. Lace the raspberries here and
there between the figs and in the center of the tart. Just before serving,
dust with the confectioners' sugar.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini