Well now. A lattice tart for this week’s Tuesdays with Dorie (Raspberry-Fig Crostata, page 374)? A pastry made with almond flour and sesame seeds? Both sounded a little challenging considering I haven’t baked (well, properly baked following a recipe) for a while now. But I just put on my pastry head, channelled my inner Kate Hill and got on with it. If you don’t fear the pastry, you’ll be fine!
In fact, even though this dough was ridiculously sticky and tacky, it was pretty forgiving (as in, when it broke, I was able to patch it together pretty well) and at the end of the day, it made me realise that I should make lattice tarts/ pies more often. I don’t like a two-crust pie too much (unless it’s an Australian meat pie) so the lattice does a nice job of being “in between” a pie and a galette.
And yes it does bother my OCD tendancies that the lattice is not evenly braided (or latticed?). Not sure how it got “out of order” because I was methodical laying the pastry strips over each other but it looks all wrong looking at it now. I need a lattice pie making tutorial!
The filling of this tart was incredible – raspberry and white figs cooked down to basically a very thick jam/ compote. I could have just eaten this on icecream.
My crostata was a little soft and fall-aparty on the day I made it so I stopped cutting into it until it had spent a little while in the fridge. The next day it was even easier to cut and did well re-heated in the microwave for 30 seconds or so…
My crust wasn’t super even across the base and was a little thick in some places around the very edges (where I had to patch it I guess) but it was not bad for a first go…
Will I be making this again? You bet – with all sorts of different pastry too.
Tuesdays with Dorie participants do not publish the recipes on our blogs (though this week you are lucky – the recipe is here), rather, we prefer if you purchase Baking with Julia for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Then join us, baking along at Tuesdays with Dorie. Go on, you know you want to.
Yes, the sesame almond dough was a PITA, but very tasty. (And LOVED the filling for this one).
I think you managed the lattice pretty well.
This was absolutely delicious – crust and filling. Perfect with a nice glass of Cru Banyuls. 😉
I’m glad you mentioned the lattice work, though: it was driving me to distraction, that it was forgotten. (Perhaps easier with a second pair of hands?)
I used apples because figs are out of season, but I can’t wait to try the original filling, and I have a feeling I will eat it with a spoon too. Your comment about the lattice made me smile Mardi! It looks gorgeous!
Your lattice work looks good. I had issues with mine as well – mine definitely were not even.
I used apples and raisins as figs and raspberries are not readily available here – wish I could try the original filling.
Great idea, putting raspberries with figs.
Love the pastry.
wow, that tart filling is a brilliant color! the lattice on your cut slice looks very nice…when you cut it up, who even notices? 🙂
Some of are even more OCD than Miss Mardi…. 😉
Absolutely beautiful! Love the pic of the filling. The lattice design bothered me as well. This is a completely different way of doing it. This dough would not up to the handling for the traditional method. It is tasty though!
Beautiful crostata. Love the Mr’s remarks! (will he be on dish duty!!??) 🙂
Always!
That shot of the jam is just beautiful. Great post! I will definitely be trying this.
I’m a sucker for a dessert like this. I don’t care if the lattice is askew, send it over.
(But we acknowledge it IS askew, I see…)
Wow, your compote looks absolutely stunning! Your lattice looks pretty good to me, I cheated by making mini tarts and avoiding most of the complex lattice work.
I made the cobbler but I’ll definitely try the crostata.
I love the combo “sesam/almond” and thanks to your help, I won’t cut it too early.
Your crostata is gorgeous!
Great job Mardi! Like you, I would tend to stress out over the braiding of the lattice top, but it’s the differences that make us all unique, right?
Simply lovely looking crostata!