Frank's Recipes! Fig Crostata

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Fig Crostata

Filling:
1-1/2 cups dried figs, stems removed, cut into small pieces
1/2 cup raisins
1/2 cups water
1 cinnamon stick
2 teaspoons vanilla extract

Crust:
2 cups all-purpose flour
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup Bertolli Extra Light in taste Olive Oil
1/3 cup low-fat milk
1 tablespoon confectioners sugar

Serves: 12

Filling:
In a saucepan combine the figs, raisins, water and cinnamon stick. Cook, uncovered, over medium low heat, stirring often, until the figs are soft and the water is absorbed. Mixture should be very thick. Cool slightly, remove cinnamon stick; add vanilla. Refrigerate until cold.

Pastry:
In a large bowl combine the flour, sugar, cinnamon and salt. Stir the olive oil and milk together and slowly add to the flour, stirring constantly with a fork. Gather dough into a disc; wrap in plastic and refrigerate 15 minutes.

Heat oven to 425 F. Divide dough in half. Roll dough on a lightly floured board or between two sheets of waxed paper. Line bottom and sides of 9-inch loose bottomed tart pan with half of dough. Spread fig mixture in dough. Top with remaining dough; trim edges and crimp. Cut leaves or other design from scraps and decorate top crust. Brush lightly with a little milk.

Bake 15 minutes. Reduce temperature to 3500 F bake until edges and top are browned, about 35 minutes. Cool on rack; remove from pan and sprinkle with confectioners sugar.