Can I make fresh fig crostata ahead?

Yes, bake it up to one day ahead and refrigerate it once cool. The crust is crispest the day it is baked; bring it to room temperature before serving.

Do I need to peel fresh figs for crostata?

No, you do not need to peel fresh figs. Trim the stems and quarter the figs; their skins soften as they bake.

How should I store leftover fig crostata?

Store leftover crostata covered in the refrigerator for up to 3 days. Let slices sit at room temperature briefly before serving.

Can I use dried figs instead of fresh figs?

Fresh figs work best for this recipe. Dried figs have less moisture and a chewier texture, so they will not bake into the same soft, juicy topping.

Fresh Fig Crostata Recipe · Linen & Basil

Symptom	Cause	Fix
The pastry shrinks down the sides.	The dough was warm when it went into the oven or was stretched thin while pressing it into the pan.	Chill the lined shell for the full 30 minutes and press the dough in without pulling it.
The base is damp under the fruit.	The shell was underbaked, or very soft figs released too much juice.	Bake the empty shell until its base looks dry, use ripe-but-firm figs, and keep the almond flour layer.
The crust is tough.	The dough was kneaded after the egg was added.	Mix only until the dough holds together, then stop.
The figs turn mushy and lose their shape.	They were very ripe or cut into small pieces.	Choose firm-ripe figs and quarter them lengthwise; check the tart at 20 minutes.
The crust edges get too dark.	The pastry was already fully browned during blind baking.	Take the shell out when it is pale golden, and cover the edges loosely with foil if needed during the final bake.

Method

1
Combine the flour, sugar, salt, and lemon zest in a bowl. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs. Add the egg and yolk, then mix just until the dough comes together; avoid kneading it smooth.
2
Press the dough evenly over the bottom and up the sides of a 9-inch (23 cm) tart pan with a removable bottom. Prick the base all over with a fork, cover, and chill for 30 minutes. The dough should feel firm when you press it.
3
Heat the oven to 375°F (190°C). Line the chilled shell with parchment and fill it with pie weights or dry beans. Bake for 15 minutes, until the edge looks set. Lift out the parchment and weights, then bake 5 minutes more, until the base looks dry and pale golden.
4
Toss the quartered figs gently with the tablespoon of sugar and lemon juice while the shell bakes. Keep the pieces intact; very soft figs can collapse and release extra juice.
5
Sprinkle the almond flour over the warm tart base in an even layer. Arrange the figs on top, cut sides facing up, leaving only small gaps between pieces.
6
Bake for 20 to 25 minutes, until the pastry edges are golden and the figs look soft and glossy. If the edges brown too quickly, cover them loosely with foil for the last few minutes.
7
Cool the crostata in its pan on a rack for at least 1 hour before removing the sides and slicing. The filling will settle as it cools, and the slices will hold together better.