Cranberry Apple Crostata
User Reviews
4.5
6 reviews
Excellent
Cranberry Apple Crostata
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Cranberry apple crostata is so easy to make and so unexpectedly lovely to experience it may end up displacing the more familiar dessert offerings at your Thanksgiving table.
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Ingredients
For the filling
- 1 tablespoon unsalted butter
- 1 1/2 cups apple cider
- 1/4 cup cornstarch
- 1 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch ground allspice
- 1/2 teaspoon vanilla extract
- 6 medium (2 1/2 lbs) apples, any variety peeled, cored and thinly sliced
- 2 cups fresh cranberries
For the crostata dough
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 2 ticks cold unsalted butter cut into cubes
- 6 tablespoons ice water
- 2 tablespoons distilled white vinegar
For the streusel
- 1 cup packed light brown sugar
- 1 cup rolled oats
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1 tick unsalted butter softened
- 1/2 teaspoon kosher salt
- 1/4 cup sliced almonds
- 1 large egg
- Ice cream for serving (optional)
Instructions
Make the filling
- In a large heavy pot over moderate heat, melt the butter or coconut oil.
- While the butter or coconut oil melts, whisk the apple cider and cornstarch together in a bowl to make a slurry.
- Add the slurry to the pot and bring to a boil, whisking constantly. Cook until the mixture thickens, about 2 minutes. Add the granulated sugar, cinnamon, nutmeg, allspice, and vanilla to the pot and stir to combine.
- Add the apples and cranberries and cook, stirring occasionally, until the apples are tender and the cranberries soften and maybe even begin to pop, about 8 minutes. Remove from the heat and let cool completely.
Make the crostata dough
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, and cold butter and mix just until pea-size pieces of butter remain. Add the cold water and vinegar and mix on low speed until the liquid is fully combined. This should only take a few seconds.
- Gather the dough into a ball and flatten it slightly into a disc. Wrap tightly in plastic wrap and refrigerate for at least 10 minutes before rolling out.
- Preheat the oven to 375°F (190°C).
- Place a sheet of parchment paper on a work surface and lightly flour it. Place the dough on the floured parchment and roll it out into a large circle between 1/8 and 1/4 inch (3 to 6 mm) thick. The dough should be up to 18 inches in diameter. (Yes, this makes a ginormous crostata!)
- Carefully transfer the dough and the parchment paper to a rimmed baking sheet. Check to make certain there are no cracks in the dough where the filling could leak out or the crostata could turn soggy. If there are cracks, gently press or massage them until the seam disappears.
- Spoon the cooled cranberry apple filling onto the center of the dough. Gently fold the edges of the dough over the filling, letting the dough fall into pleats as you work. Refrigerate the assembled crostata for a few minutes while you make the streusel.
Make the streusel
- In a large bowl using a pastry blender, a fork, or your fingertips, mix the brown sugar, oats, flour, butter, and salt until combined but large chunks of butter still remain. Add the sliced almonds and mix briefly to incorporate, taking care not to crumble the almonds.
- In a small bowl, lightly beat the egg.
Assemble the crostata
- Sprinkle the streusel over the crostata filling. Lightly brush the exposed dough with the beaten egg. Bake the crostata until the crust is golden brown and the filling is bubbling in the center, 40 to 50 minutes.
- Let cool at least 15 minutes before cutting into wedges and serving, if desired with a scoop (or maybe a couple scoops) of ice cream.
Notes
- Get ahead--The crostata dough can be made and refrigerated up to 3 days in advance or frozen for up to 3 months in advance. The streusel topping can be made up to 1 day ahead.
- Use frozen cranberries--If substituting frozen cranberries, thaw at room temperature before using.
- Browning--If the crust isn't browning, move the tart to the bottom oven rack for the final 5 to 10 minutes of baking.
Nutrition Information
Show Details
Serving
1portion
Calories
901kcal
(45%)
Carbohydrates
128g
(43%)
Protein
10g
(20%)
Fat
42g
(65%)
Saturated Fat
23g
(115%)
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
118mg
(39%)
Sodium
246mg
(10%)
Fiber
8g
(32%)
Sugar
72g
(144%)
Nutrition Facts
Serving: 8to 12 servings
Amount Per Serving
Calories 901 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 901kcal | 45% |
| Carbohydrates | 128g | 43% |
| Protein | 10g | 20% |
| Fat | 42g | 65% |
| Saturated Fat | 23g | 115% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 246mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 72g | 144% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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