Ingredients
5 large tart apples, Fuji, Gala, Golden Delicious, Granny Smith
3 tbsp butter
6 tbsp light brown sugar
16 Black Mission figs
1 round dough disks, (recipe follows)
1 large egg, beaten lightly
2 tbsp light brown sugar
1/4 cup honey
2 1/2 cup all purpose flour, sifted
1 tbsp sugar
1 dash salt
12 tbsp cold butter, cut into 1/4-inch pieces
1/4 cup shortening
1/3 cup cold water
Preparation
To make pastry dough, combine flour, salt and sugar in a medium sized bowl. Add butter and shortening and work with your fingers until the mixture resembles coarse cornmeal and the fat is evenly distributed throughout the flour.
Add water, a few tablespoon at a time, tossing with your fingers until dough is moist enough to stick together when pressed with your fingertips. (If dough is too dry, add more water,a little at a time) Divide into 2 disks and wrap lightly in plastic, Reserve, refrigerated, at least for 1 hour.
To make the crostada, peel and core apples and slice into 1/4-inch slices. In a large saute pan, heat butter with 2 Tbs. sugar over medium-low heat. Add apples and cook, tossing occasionally, until apples are just tender and release some juices, about 6 minutes.
Remove stems from figs and slice 1/4-inch thick.Roll disk of pastry dough into 1/8-inch thick circle. Arrange the apple and fig slices, leaving a 1 1/2
Crimp edges up and over the filling , creating a border. Brush the crust with the beaten egg and sprinkle with light brown sugar. Bake at 350 degrees F until crust is golden brown and fruit is juicy and bubbling, about 30 minutes. Drizzle honey over costata while still warm.
