Rustic Fig and Raspberry Mini Crostatas

Rustic Fig and Raspberry Mini Crostatas
Photo by Alexandra Grablewski

Ingredients

  • 1 tsp. ground cinnamon
  • 3 Tbs. plus 1 tsp. honey
  • ½ tsp. kosher salt
  • 3-¾ oz. (¾ cup) whole-wheat flour
  • 9 oz. (1 cup plus 2 Tbs.) cold unsalted butter, cut into small pieces
  • ¼ cup plus ½ Tbs. granulated sugar
  • 1 Tbs. fresh thyme, roughly chopped
  • + 8 more ingredients
    • 7-½ oz. (1-2/3 cups) unbleached all-purpose flour
    • 6 oz. fresh raspberries (1-½ cups)
    • 2 tsp. finely grated orange zest
    • 3 Tbs. plus 1 tsp. graham cracker crumbs
    • 1 oz. (2 Tbs.) cold unsalted butter, cut into
    • 1-½ Tbs. heavy cream
    • ¾ lb. small fresh figs (preferably Brown Turkey), quartered (about 2 cups)
    • 1/3 cup plus 2 Tbs. granulated sugar

Put the flours, sugar, cinnamon, and salt in a food processor. Add the butter and pulse in short bursts until the mixture resembles coarse meal. Add 3 Tbs. cold water and pulse. If the mixture seems dry, add water 1 Tbs. at a time, pulsing until the dough just starts to come together. Do not over...

View full recipe at Fine Cooking

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