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 ts Baking powder
1/4 c Sugar 1/4 c Butter
1 pn Salt 1 lg Egg

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

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

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.

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

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