Fresh Fig And Almond Crostata

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• INGREDIENTS
• FOR THE DOUGH
• 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into pieces
• 2 to 4 tablespoons ice water
• FOR THE FILLING
• 1/2 cup blanched almonds
• 1/2 cup sugar
• 2 large eggs
• 4 tablespoons (1/2 stick) unsalted butter, room temperature
• 2 teaspoons all-purpose flour
• 1/4 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 1 pound ripe fresh figs (about 16), stemmed and thinly sliced
• 1 tablespoon fresh lemon juice

1. TEP 1
2. Make dough: In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if necessary, gradually add up to 2 tablespoons more water). Do not overmix. Flatten dough into a disk; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days).
3. STEP 2
4. Make filling: In food processor, combine almonds and sugar; process until finely ground. Add 1 egg, butter, flour, vanilla, and salt; pulse until smooth, and set aside. In a medium bowl, combine figs and lemon juice; set aside.
5. STEP 3
6. Preheat oven to 350 degrees. On a large lightly floured piece of parchment paper, roll dough to a 14-inch round. Spread almond filling in center, leaving a 2-inch border; top with fig mixture. Fold border over edge of filling, pleating all around; press down gently to seal. In a small bowl, mix remaining egg with 1 teaspoon water; brush dough with egg wash.
7. STEP 4
8. Lifting edges of parchment, transfer crostata to a rimmed baking sheet. Bake until crust is golden brown, about 1 hour. Let cool on baking sheet at least 30 minutes. To serve, cut crostata into wedges.

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Taken from www.epicurious.com/recipes/member/views/fresh-fig-and-almond-crostata-52851051 (may not work)