Dried Fruit and Nut Crostata
A rustic Italian-style tart filled with a delicious mixture of dates, figs, cranberries, and pistachios, all sweetened with honey and brown sugar. Served with orange-scented yogurt, this crostata combines Mediterranean flavors in a beautiful free-form pastry.
Ingredients
- •1 whole large egg
- •2½ tablespoons golden brown sugar
- •2½ tablespoons butter
- •2 tablespoons orange blossom honey
- •1¾ teaspoons orange peel
- •½ cup pistachios
- •¾ cup dates
- •½ cup dried cranberries
- •½ cup black Mission figs
- •1 crust refrigerated pie crust
- •1 cup plain whole-milk yogurt
Cooking Instructions
- 1.
Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk egg, 2 tablespoons brown sugar, 2 tablespoons melted butter, honey, and 1 teaspoon orange peel in medium bowl. Set aside 1 tablespoon nuts for garnish. Add remaining nuts and all dried fruit to bowl with egg mixture; toss filling to coat. Unroll crust onto prepared sheet. Spoon filling into center of crust; spread out in even layer, leaving 1 1/2- to 2-inch border. Fold crust edges over filling, pleating occasionally. Brush crust with remaining 1/2 tablespoon melted butter. Finely chop reserved 1 tablespoon nuts. Mix chopped nuts and remaining 1/2 tablespoon brown sugar in small bowl. Sprinkle over crust.
15 min
- 2.
Bake crostata until crust is golden brown and filling is bubbling in center, about 40 minutes.
40 min
- 3.
Serve crostata warm or at room temperature with orange-flavored yogurt.
5 min
