Fig Crostata

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar plus additional for sprinkling
• 1/2 teaspoon salt
• 1 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 tablespoon cold water
• 12 ounces soft dried figs (preferably Calmyrna), stemmed and coarsely chopped
• 1 1/4 cups water
• 1 cup fresh orange juice
• 1/2 cup packed dark brown sugar
• 1 stick unsalted butter, melted and cooled
• 3 large eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 teaspoon grated orange zest
• 1 1/2 cups walnuts (6 ounces), coarsely chopped
• Equipment: a 9-inch springform pan
• Accompaniment: mascarpone

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