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Almond-Crusted Fig Tart: Crostata di Fichi Mandorlati Recipe

Almond-Crusted Fig Tart: Crostata di Fichi Mandorlati

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on August 30, 2008

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    My grandfather has a fig tree and all the good recipes always seem to call for dried figs. This fresh fig recipe is beautiful and the flavors were all so surprisingly pleasing together without being an over-powering, overly sweet dessert. Elegant, interesting and definitely one of my new favorites.

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  • on February 02, 2006

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    I have made this recipe twice and it has been very well received. The second time I made it I did alter it just a bit by toasting the almonds and lightly chopping them before putting them into the figs. For my personal preference,I marinated the figs in Amaretto for an hour. I basted each fig with the sauce rather than a random drizzle. The result was sublime!

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  • on October 27, 2005

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    The tart was not at all what I expected. For the amount of preparation involved, I was expecting a beautiful and delicious dessert. The results were mediocre at best: crust was tough, custard bland, and the mission figs "bled" purple on top of the custard. Mario is one of my favs. Very disappointing.

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