Fresh Fig Crostata with Ricotta and Honey

1. Stage

In the bowl of a food processor, pulse 1 1/4 cups flour, sugar, and salt until combined. Add cold butter and pulse until mixture resembles coarse meal and a few pea-size pieces of butter remain, about 8 to 10 pulses. Sprinkle with 2 tablespoons ice water or vodka and pulse until dough is crumbly but holds together when squeezed. Transfer to a lightly floured work surface and shape dough into a disk; wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour and up to 2 days.

2. Stage

Pulse almonds and sugar until finely ground in the bowl of a food processor. Add melted butter, 1 egg, 2 teaspoons flour, vanilla, bourbon, and salt and pulse until smooth; set aside. In a medium bowl, combine figs, lemon zest and juice; set aside.

3. Stage

Preheat oven to 350 degrees F. On a large, lightly floured piece of parchment paper, roll dough to a 14-inch round. Drain fig mixture and discard liquid. Spread almond filling in center, leaving a 2-inch border; top with fig mixture. Fold border over edge of filling, pleating all around and pressing down gently to seal. In a small bowl, mix remaining egg with 1 teaspoon water; brush dough with egg wash. Using edges of parchment, transfer crostata to a rimmed baking sheet. Bake until crust is golden brown, about 45 minutes. Let cool on baking sheet at least 30 minutes.

4. Stage

Whip cream in a medium bowl with an electric mixer until soft peaks form. Add ricotta and whip to medium stiff peaks; sweeten to taste with honey. To serve, drizzle with additional honey, cut into wedges, and serve with ricotta.