Raspberry-Fig Crostata

Ingredients

• Dough
• 2 cups all-purpose flour
• 1/2 cup toasted sesame seeds
• 1/2 cup chopped toasted almond (skin on)
• 1/2 cup white sugar
• 1/4 teaspoon table salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon grated lemon zest
• 1/2 cup cold unsalted butter, diced
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• Filling
• 12 ounces fresh black figs, stemmed and quartered
• 12 ounces raspberries, washed and dried
• 1/4 cup packed brown sugar
• 1/2 cup white sugar
• 1/16 teaspoon grated lemon zest
• 3/4 lemon, juice of
• 1 1/2 tablespoons flour
• 1 tablespoon butter
• Crostata
• 1 egg
• 1 teaspoon water
• 2 tablespoons turbinado sugar