Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------PASTA FROLLA SEMPLICE------------------------

---------------------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

----------------------CREMA FRANGIPANE---------------------------

--------------------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. ---

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