Rustic Fig and Raspberry Mini Crostatas
For the Dough:
7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour
3-3/4 oz. (3/4 cup) whole-wheat flour
1/4 cup plus 1/2 Tbs. granulated sugar
1 tsp. ground cinnamon
1/2 tsp. kosher salt
9 oz. (1 cup plus 2 Tbs.) cold unsalted butter, cut into small pieces
For the Filling:
3/4 lb. Made in Nature Organic Dried Calimyrna Figs, quartered (about 2 cups)
6 oz. fresh raspberries (1-1/2 cups)
1/3 cup plus 2 Tbs. granulated sugar
3 Tbs. plus 1 tsp. honey
1 Tbs. fresh thyme, roughly chopped
2 tsp. finely grated orange zest
3 Tbs. plus 1 tsp. graham cracker crumbs
1 oz. (2 Tbs.) cold unsalted butter, cut
1-1/2 Tbs. heavy cream
To Make the Dough:
Put the flours, sugar, cinnamon, and salt in a food processor. Add the butter and pulse in short bursts until the mixture resembles coarse meal. Add 3 Tbs. cold water and pulse. If the mixture seems dry, add water 1 Tbs. at a time, pulsing until the dough just starts to come together. Do not over process. Turn the dough out onto a clean work surface, gather it together, and portion it into ten 2-1/2-oz. rounds. Flatten them into disks, wrap individually in plastic, and refrigerate for at least 2 hours and up to 3 days. When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 400°F. Line 2 large rimmed baking sheets with parchment. On a lightly floured surface with a lightly loured rolling pin, roll each dough disk into a 5-1/2-inch round that’s about 1/8 inch thick. Put 5 rounds on each baking sheet.
To Make the Filling:
In a medium bowl, lightly toss the figs, raspberries, 1/3 cup of the sugar, the honey, thyme, and orange zest until combined.
Assemble and bake the Crostatas.
Graham cracker crumbs sprinkled in the center of each dough round soak up juices released by the fruit during baking, preventing soggy bottoms.
Sprinkle each round of dough with 1 tsp. graham cracker crumbs, leaving a 1/2-inch border. Put a generous 1/4 cup of the fig mixture in the center of each dough round, mounding the fruit. Top each tart with a butter slice. Fold the edges of the dough over some of the fruit to create a 1-inch rim, leaving the center exposed. Work your way around, pleating the dough as you go. With a pastry brush, brush the crust of each crostata with cream and sprinkle the crusts and filling with the remaining 2 Tbs. sugar. Bake until the crostatas are golden-brown, 30 to 35 minutes, swapping and rotating the baking sheets’ positions about halfway through baking. Transfer the baking sheets to racks to cool for about 5 minutes. Then loosen the crostatas with an offset spatula and cool completely on the sheets. The crostatas are best the day they’re made.