Crostata Dough (see below)
Stem figs and cut in half lengthwise. Sprinkle dough with half the sugar/cinnamon mix, lay figs skin side down on dough in starburst fashion leaving 1/2
to 1 inch border. Fold edges of dough over the outer layer of figs and crease the fold by pressing down with finger. Sprinkle remaining sugar/cinnamon on top of figs. Bake at 425°F until well browned and figs caramelized. Cool for 20 minutes, sprinkle with powdered sugar. Cut and serve.
Powdered sugar for dusting
8 oz unsalted butter
2 cups all-purpose flour
1/4 cup sugar
1/2 tsp salt
1/4 cup ice water
2 Tbs. sugar mixed with 1/4 tsp cinnamon
Cut butter into 1/2 inch pieces and put in freezer. Put dry ingredients in Cuisinart and pulse to mix. Add butter, pulse until you have pea sized bits of butter. With machine running add water and stop BEFORE you have a solid mass. It should be crumbly. Dump out, divide in half and form each half into flat disks. Wrap in plastic and refrigerate for at least 1 hour. Roll dough into a rough circle and place on sheet pan with parchment.
Source of recipe: Mean Chef