Fig and Nectarine Crostana

There is nothing easier and more rustic a dessert than a crostata. Filled with the fruit of your choice in this case, fig and nectarine, it gets an A++. It’s as seasonless as a little black dress and as versatile too. Do not be intimidated by the crust; you can roll it out between 2 pieces of plastic wrap. what could be easier than that?



  • 1/2 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 cup sugar
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon salt
  • 6 tablespoons chilled unsalted butter cut into small pieces
  • 1/4 cup ice water


  • 1/2 pound figs, sliced
  • 2 nectarines sliced thin
  • 1/4 cup sugar
  • 3 teaspoons cornstarch
  • 1/4 cup chopped walnuts

1 large egg white, beaten

1 tablespoon demerara sugar or any coarse sugar


1. Make the dough: In a food processor, combine the whole wheat flour, all-purpose flour, baking powder, sugar, lemon zest, and salt. Add the butter and pulse until the mixture looks like a coarse meal. With the food processor running on low speed, slowly add ice water until the dough just comes together (you may not need all the water). With clean hands, gather the dough up and form it into a ball. Wrap in plastic wrap and refrigerate for 1 hour or overnight.

2. Preheat the oven to 375F. Cover a rimmed baking sheet with a Silpat mat or coat with cooking spray and line with parchment paper, set aside.    

3. Make the filling: In a large bowl, toss the fruit with the sugar, cornstarch, and walnuts. Set aside.     

4. Remove the dough from the refrigerator and unwrap it, leaving the plastic wrap beneath the dough. Place another large sheet of plastic wrap on top of the dough. Roll the dough out into a 10-inch circle; remove the plastic wrap from the top of the dough. Add the fruit mixture to the center of the dough, leaving a 3-inch border. Fold the dough over to form an edge.

5. Using a pastry brush, coat the dough with the egg. Sprinkle the demerara sugar over the dough and exposed fruit. Bake for 40 minutes, until the crust is golden and the fruit is bubbly (some juice will escape from the crust). Display great patience while waiting for 10-minutes for the crostata to cool slightly and set. Slice into wedges and serve. 

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Lesley Wolman

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