Is that it? Summer is really gone! September, the month worthy of many songs, is here although in some parts of the world it felt like summer left too soon or never came. Songs like "September" by Earth, Wind and Fire, "September in the Rain" by the Beatles or "See You in September" extol all the special qualities of this very month.
The figs of September are here...and if you are anywhere near a fig tree you will probably want to pick one before it's too late. While not as intensely sweet as the figs of August, they are still worthy of a recipe or two. Perhaps a pie or even a risotto recipe works.
I am loving every minute at my country house here in the mountains of Italy. And since I spent some of my morning picking fresh figs from my lone fig tree, I decided to whip up a fig crostata.
Fresh Fig Crostata
Crust:
1 1/2 cups flour
3 tablespoons unsalted butter
1 1/2 tablespoons salted butter
3/4 cup powdered sugar
2 eggs
Filling:
3/4 cup crushed amaretti cookies
1 1/2 lbs fresh figs
1/2 cup white rum
1 1/2 cups fresh cream
1 egg yolk
1 1/2 tablespoons granulated sugar
For the crust, place flour and butter in a bowl and blend with electric mixer. When well blended, add eggs and powdered sugar. Blend together until a smooth dough forms. Shape dough into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes.
Roll out dough on floured surface and and place in buttered and floured pie pan.
Wash and cut figs into slices, set aside.
Layer half of the crushed amaretti on the prepared pie crust, then arrange fig slices on top. Cover figs with remaining crushed amaretti. Pour rum on top.
Bake in preheated 375 degree oven for 30 minutes. While pie is baking, blend together the egg yolk, cream, and granulated sugar. After the crostata has baked for 30 minutes, remove from oven and pour the cream mixture over the top. Bake for another 20 minutes. Remove from oven, cool, and serve.
