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Suggest a better descriptionFOR 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 10-inch 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. ---
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 387 | ||
Calories from Fat: 128 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 87.7mg | 27 % | |
Sodium 91.4mg | 3 % | |
Potassium 236.9mg | 6 % | |
Total Carbohydrate 62.6g | 18 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 58.8g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 387
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