Cranberry Almond Crostata
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
56
Spice
37
Sweetness
52
Sourness
44
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2 cups
All-Purpose Flour (divided)1.25 sticks
Unsalted Butter (softened)1 large
Egg (lightly beaten, divided)1 tsp
Pure Vanilla Extract2 tsps
Lemon Zest (grated)1 tsp
Salt1 cup
Orange Juice (fresh)1 cup
Sweet Orange Marmalade1 tbsp
Granulated SugarDirections:
1
Generously butter springform pan
2
Preheat oven to 375°F with a foil-lined large baking sheet on middle rack
3
Make dough: Pulse almonds with 1/4 cup flour until finely ground (be careful not to grind to a paste)
4
Beat together butter and brown sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes
5
Reserve 1 tablespoon beaten egg, chilled, for egg wash and beat remaining egg into butter mixture, then add vanilla and almond extracts, beating well
6
At low speed, mix in almond mixture, zest, salt, and remaining 1 3/4 cups flour until mixture just forms a dough
7
Halve dough and form each half into a 5- to 6-inch disk
8
Wrap disks separately in plastic wrap and chill until firm, at least 30 minutes
9
Pulse almonds with 1/4 cup flour until finely ground (be careful not to grind to a paste)
10
Beat together butter and brown sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes
11
Reserve 1 tablespoon beaten egg, chilled, for egg wash and beat remaining egg into butter mixture, then add vanilla and almond extracts, beating well
12
At low speed, mix in almond mixture, zest, salt, and remaining 1 3/4 cups flour until mixture just forms a dough
13
Halve dough and form each half into a 5- to 6-inch disk
14
Wrap disks separately in plastic wrap and chill until firm, at least 30 minutes
15
Make filling: Bring cranberries, orange juice, marmalade, brown sugar, and 1/4 teaspoon salt to a boil in a heavy medium pot, stirring, then simmer, uncovered, until some of cranberries burst and mixture is slightly thickened, about 5 minutes
16
Cool filling quickly by spreading it in a shallow baking pan and chilling until lukewarm, about 15 minutes
17
Bring cranberries, orange juice, marmalade, brown sugar, and 1/4 teaspoon salt to a boil in a heavy medium pot, stirring, then simmer, uncovered, until some of cranberries burst and mixture is slightly thickened, about 5 minutes
18
Cool filling quickly by spreading it in a shallow baking pan and chilling until lukewarm, about 15 minutes
19
Bake crostata: Preheat oven to 375°F with a foil-lined large baking sheet on middle rack
20
Generously butter springform pan
21
Roll out 1 piece of dough between sheets of parchment paper into a 12-inch round (dough will be very tender)
22
Remove top sheet of paper and invert dough into springform pan
23
(Dough will tear easily but can be patched together with your fingers
24
) Press dough over bottom and up side of pan, trimming dough to reach 1/2 inch up side of pan
25
Chill shell
26
Roll out remaining dough into a 12-inch round in same manner
27
Remove top sheet of paper, then cut dough into 10 (1/3-inch-wide) strips with pastry wheel and slide (still on wax paper) onto a tray
28
Freeze strips until firm, about 10 minutes
29
Spread filling in chilled shell and arrange 5 strips 1 inch apart on filling
30
Arrange remaining 5 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces
31
Trim edges of all strips flush with edge of shell
32
Brush lattice top with reserved beaten egg and sprinkle crostata with granulated sugar
33
Bake crostata in pan on hot baking sheet until pastry is golden and filling is bubbling, 50 to 60 minutes
34
(If pastry is too brown after 30 minutes, loosely cover crostata with foil
35
) Cool crostata completely in pan on a rack, 1 1/2 to 2 hours (to allow juices to thicken)
36
Roll out 1 piece of dough between sheets of parchment paper into a 12-inch round (dough will be very tender)
37
Remove top sheet of paper and invert dough into springform pan
38
(Dough will tear easily but can be patched together with your fingers
39
) Press dough over bottom and up side of pan, trimming dough to reach 1/2 inch up side of pan
40
Chill shell
41
Roll out remaining dough into a 12-inch round in same manner
42
Remove top sheet of paper, then cut dough into 10 (1/3-inch-wide) strips with pastry wheel and slide (still on wax paper) onto a tray
43
Freeze strips until firm, about 10 minutes
44
Spread filling in chilled shell and arrange 5 strips 1 inch apart on filling
45
Arrange remaining 5 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces
46
Trim edges of all strips flush with edge of shell
47
Brush lattice top with reserved beaten egg and sprinkle crostata with granulated sugar
48
Bake crostata in pan on hot baking sheet until pastry is golden and filling is bubbling, 50 to 60 minutes
49
(If pastry is too brown after 30 minutes, loosely cover crostata with foil
50
) Cool crostata completely in pan on a rack, 1 1/2 to 2 hours (to allow juices to thicken)