- 1 1/4 cups all purpose flour
- 1 Tbsp sugar
- Pinch of salt
- 8 Tbsp unsalted butter, cold
- 2 egg yolks, divided
- 3 Tbsp milk, divided
- 10 large figs, quartered or 15 dried figs, softened and quartered
- 1 large pear, cut into wedges
- 1/2 lemon
- 2/3 cup sugar plus 1 Tbsp
- 1/4 cup all purpose flour
To make the crust, in the bowl of a food processor fittted with the blade attachment, add flour, sugar, and salt and pulse to combine. Add butter and pulse until it resembles corn meal.
In a small bowl, combine 1 egg yolk and 2 tablespoons milk, add to flour mixture and pulse until a ball forms. Pour onto a sheet of plastic wrap and shape into a disc. Place in refrigerator for 30 minutes.
Preheat oven to 400°. Line a sheet pan with parchment paper or a silicone mat. Remove dough from refrigerator 15 minutes before rolling.
To make the filling, in a bowl, toss figs and pears with lemon juice. Add sugar and flour, tossing gently to coat fruit.
Lightly flour a work surface, roll dough into a 9” circle and transfer to prepared pan. Mound fruit in center of dough, leaving about 2” edges. Fold edges over filling, overlapping to create an edge. Combine remaining egg yolk with remaining 1 tablespoon milk. Brush edge of crostata and sprinkle with remaining 1 tablespoon sugar. Bake crostata until golden brown, 30-40 minutes.