Green, sweet, and sugary... who are we talking about? Obviously, one of the sweetest fruits of late summer: figs! You have to wait an entire year to enjoy them, and their time doesn't last long, but ...

Meet crostata: pie’s low-maintenance younger sister, who’s every bit as worthy of your attention. In this version, a tender almond filling and a buttery crust — both quickly blended in the ...

3. Place the dough on a large piece of plastic wrap and form into a rectangle 2 inches thick. Seal in plastic wrap, then cover with foil. Refrigerate overnight.

Drop the reserved almond batter in clumps over the fig filling. Spread out the clumps so they're no more than 1/2-inch thick. The almond clumps won't cover the whole top; that's OK. 6.

To try fig and almond cake, click here for the recipe. To view a slide show featuring photos of Greece's ripe figs, click here. Despite the fact that we have old, semi-wild fig trees in our garden ...