Fig and Almond Crostata

• 1/2 cup blanched whole almonds
• 1/2 cup sugar
• 2 large eggs
• 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, room temperature
• 2 teaspoons all-purpose flour, plus more for dusting
• 1/4 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 1 pound ripe fresh figs (about 16), stemmed and sliced
• 1 tablespoon fresh lemon juice
• Basic Pie Dough (page 364)
• 1 teaspoon water

1. In a food processor, combine almonds and sugar; process until finely ground.
2. Add 1 egg along with butter, flour, vanilla, and salt; pulse until smooth.
3. In a bowl, gently toss figs and lemon juice to combine.
4. Preheat oven to 350F.
5. On a large, lightly floured piece of parchment paper, roll out dough to a 14-inch round.
6. Transfer to a rimmed baking sheet.
7. Spread almond filling in center of dough, leaving a 2-inch border; top evenly with fig mixture.
8. Fold border over edge of filling, pleating all around; press down gently to seal.
9. In a small bowl, mix remaining egg with the water; brush dough border with egg wash.
10. Bake until edges of crust are golden brown, about 1 hour.
11. Let cool on baking sheet at least 30 minutes before cutting into wedges and serving.

almonds, sugar, eggs, unsalted butter, flour, vanilla, salt, fresh figs, lemon juice, pie, water

Taken from www.epicurious.com/recipes/food/views/fig-and-almond-crostata-388077 (may not work)