California Fig & Kumquat Crostata with Pistachio Cream

Yield
12 pieces, 10-inch round ring
Source
Vanarin Kuch, Koffeteria, www.koffeteria.com

Ingredients

Quick Puff Crostata Dough

  • 900 grams All Purpose Flour
  • 110 grams Powdered Sugar
  • 100 grams Granulated Sugar
  • 10 grams Baking Powder
  • 10 grams Kosher Salt
  • 440 grams Unsalted Butter, shredded
  • 375 grams Whole Milk

Pistachio Cream

  • 500 grams Unsalted Butter, softened
  • 300 grams Granulated Sugar
  • 175 grams Powdered Sugar
  • 150 grams Whole Eggs
  • 56 grams Egg Yolks
  • 400 grams Pistachio Flour
  • 110 grams All Purpose Flour
  • 3 grams Salt
  • 10 grams Vanilla Paste

California Fig Jam with Kumquat

  • 300 grams California Fig Sugar (recipe below)
  • 300 grams Water
  • 250 grams California Dried Figs Paste
  • 727 grams Dr. Pepper
  • 2 each Lemons, zest and juiced
  • 20 grams California Dried Figs Juice Concentrate
  • 500 grams Kumquats

California Fig Sugar

  • 200 grams Sugar
  • 100 grams California Dried Figs Powder

California Fig & Kumquat Crostata Assembly and Baking

  • 12 each California Dried Golden Figs, quartered, soaked overnight in water
  • 10 each Kumquats, halved (or segmented oranges)
  • Egg wash
  • Turbinado sugar

Directions

For the Quick Puff Crostata Dough

  1. Mix dry ingredients together. Can be combined by hand or with mixer using paddle attachment.

  2. Add in shredded butter.

  3. Add in 300 grams of milk and mix together. If it is too dry to roll out, add more milk.

  4. Roll out into a rectangle. Place dough with long side horizontally. Fold the dough on the left third over the middle third. Fold the remaining single layer on the right on top of the folded portion, forming a rectangle.

  5. Rotate 90º so the long side is horizontal. Repeat, folding left third to middle, then right third onto middle. End shape should be a square

  6. Wrap dough and refrigerate dough for 30 minutes before use.

For the Pistachio Cream

  1. Cream the butter and sugars together in a mixer with the paddle attachment.

  2. Slowly add in whole eggs and egg yolks.

  3. Add pistachio flour, all-purpose flour, salt, and vanilla paste. Mix until combined, Set aside.

For the California Fig Jam with Kumquat

  1. Mix all ingredients in a pot with an immersion blender until smooth. Bring to a low boil.

  2. Let simmer until jam thickens, 10 minutes.

  3. Blend everything together until smooth, set aside.

For the California Fig Sugar

  • Whisk together in a bowl. Set aside until ready to use.

    • Assembly and Baking

    1. Preheat a convection oven to 375°F. Place a 10-inch ring mold on a half sheet pan that’s been lined with parchment and sprayed with non-stick spray.

    2. Using 800 grams of dough, roll out the dough to a round approximately 18 inches in diameter. Transfer to the ring on the sheet pan and arrange it to line the bottom and sides.

    3. Use a spoon to spread 400 grams of the pistachio cream on the dough. Working from the center, spread out a circle about 10 inches in diameter.

    4. Toss California Dried Figs and kumquats together with 300 grams of the California Fig & Kumquat Jam.

    5. Layer on top of pistachio cream.

    6. Fold in leftover edges towards the center. Work in a circle to create a shingling effect.

    7. Brush with egg wash (equal parts whole egg and egg yolk) and sprinkle with turbinado sugar.

    8. Bake for 45 minutes, until crust is golden. Cool and remove from the mold before slicing to serve.

    Developer Notes

    1. The Pistachio Cream recipe yields approximately 1,316 grams and 400 grams is used in crostata. Finely ground pistachios can be substituted for the Pistachio Flour.

    2. The California Fig Jam with Kumquat recipe yields approximately 1,664 grams and 300 grams is used in the crostata. Dr. Pepper amount is equivalent to 2, 12-ounce cans. Navel orange pulp and zest combined can be substituted when kumquats are not available.