Dried Fruit and Nut Crostata

From the kitchen of Carly

A rustic tart that lets dried fruit shine. Dates, figs, and cranberries get tossed with pistachios and orange blossom honey, then tucked into a buttery crust with just enough pleating to look effortlessly elegant. Simple, sophisticated, and naturally sweet.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 large egg
  • 12 1/2 tablespoons (packed) golden brown sugar, divided
  • 12 1/2 tablespoons butter, melted, divided
  • 12 tablespoons orange blossom honey
  • 11 3/4 teaspoons finely grated orange peel, divided
  • 11/2 cup shelled unsalted natural pistachios (about 2 ounces), divided
  • 13/4 cup (packed) pitted dates (about 4 1/2 ounces), halved lengthwise
  • 11/2 cup dried cranberries (about 2 ounces)
  • 11/2 cup (packed) halved stemmed dried black Mission figs (about 3 1/2 ounces)
  • 11 refrigerated pie crust (half of 15-ounce package)
  • 11 cup plain whole-milk yogurt

Instructions

  1. Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk egg, 2 tablespoons brown sugar, 2 tablespoons melted butter, honey, and 1 teaspoon orange peel in medium bowl. Set aside 1 tablespoon nuts for garnish. Add remaining nuts and all dried fruit to bowl with egg mixture; toss filling to coat. Unroll crust onto prepared sheet. Spoon filling into center of crust; spread out in even layer, leaving 1 1/2- to 2-inch border. Fold crust edges over filling, pleating occasionally. Brush crust with remaining 1/2 tablespoon melted butter. Finely chop reserved 1 tablespoon nuts. Mix chopped nuts and remaining 1/2 tablespoon brown sugar in small bowl. Sprinkle over crust.

  2. Bake crostata until crust is golden brown and filling is bubbling in center, about 40 minutes.

  3. Stir yogurt and remaining 3/4 teaspoon orange peel in small bowl. Serve crostata warm or at room temperature with orange-flavored yogurt.