I baked this raspberry fig crostata back in August, so I’m a little sketchy on the details of the baking process. I’m sure we loved it. The crust is made from a sesame almond dough, rich with butter, almonds, sesame seeds, and eggs, sweetened with some sugar, and flavored with cinnamon, vanilla, and lemon zest. And that is just the crust.
The filling is a lush but simple blend of figs, raspberries, brown and white sugar, more lemon zest, and a bit of flour. Half the fruit is precooked on the stovetop with the remaining ingredients, bringing out the fruit juices and allowing them to thicken. The uncooked fruit is added before the crostata crust is filled.
I do remember that the lattice strips for the top crust were difficult to handle with a tendency to break and crumble. I just sort of stuck them back together, and it turned out fine.
The recipe is on pages 374-375 of Baking With Julia. Visit the Tuesdays With Dorie website to read about other bakers’ experiences and variations on the Raspberry Fig Crostata.