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 Crostatas 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.

TIP:

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.