The crostata, even so Italian in name, can be traced to the Southern parts of the French Alps, known as a 'Tarte-Au-Tatin' with a tantalizing taste sensation of a tart and a sweet summer fruit.

Ingredients

* 5 large, tart apples (Fuji, Gala, Golden Delicious, Granny Smith)
* 3 Tbs. butter
* 6 Tbs. light brown sugar
* 16 Black Mission figs
* 1 recipes round dough disks (recipe follows)
* 1 large egg, beaten lightly
* 2 Tbs. light brown sugar
* 1/4 C. honey
Pastry Dough (makes 2 discs):=
* 2 1/2 C. all purpose flour, sifted
* 1 Tbs. sugar
* Dash salt
* 12 Tbs. cold butter, cut into 1/4-inch pieces
* 1/4 C. shortening
* 1/3 C. cold water

Directions

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' border all around. Sprinkle the remaining sugar over the fruit. 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 ands bubbling, about 30 minutes. Drizzle honey over costata while still warm.

This recipe is from the popular cooking and recipe Web site, Recipe4Living.

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