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Crostata Di Fichi E Lamponi

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CROSTATA DI FICHI E LAMPONI
 Categories: Desserts, Italian
      Yield: 10 Servings
 
MMMMM-------------------PASTA FROLLA SEMPLICE------------------------

MMMMM---------------------SIMPLE SWEET DOUGH--------------------------
      1 c  Flour
    1/4 c  Sugar
      1 pn Salt
    1/4 ts Baking powder
    1/4 c  Butter
      1 lg Egg

MMMMM----------------------CREMA FRANGIPANE---------------------------

MMMMM--------------------ALMOND CREAM FILLING-------------------------
    1/4 lb Almond paste
    1/4 c  Sugar
      1    Egg yolk
      4 tb Soft butter
      1    Egg
      3 tb Flour
     12    Ripe figs
           - peeled and quartered
    1/2 pt Raspberries
           Confectioners' sugar
           - for finishing
 
  FOR 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. ---
 
MMMMM

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