Yields:
1 Serving
Difficulty: Medium
Prep Time: 2 Hr 25 Mins
Cook Time:
30 Mins
Total Time:
2 Hr 55 Mins
This dessert reminds me of a delicious cranberry nutty bar, but better because it makes more! And Homemade. Served with a cup of coffee is the best!
Ingredients
Adjust Servings
-
Almond Dough
- Cranberry Almond Filling
- Egg Wash
Instructions
-
Almond Dough
- In a bowl, combine the flour, sugar, and salt. Whisk until well combined.
- Add the butter cutting it with a pastry blender, mixing until the dough is the texture of rolled oats. (Avoid large pieces of butter) Then mix in the almonds mixing until well combined.
- Add the egg and egg yolk and mix until it all comes together.
- Transfer onto floured surface and knead for 2 mins or until you get a smooth consistency. Form dough into a disk, wrap in plastic wrap and chill for at least 2 hours Cranberry Almond Filling
- While dough chills prepare filling Add heavy cream, and cornstarch into a sauce pan, whisking until cornstarch dissolves. Then add the sugar.
- Heat the mixture over medium heat. Stir until sugar dissolves, bring to a boil them simmer for about 6 mins, or until it thickens (Remember to stir often to prevent the mixture to stick to pan)
- While the cream mixture is thickening mix together the cranberries, almonds, cinnamon, and nutmeg until well combined
- Once the cream mixture has thickened, remove from heat and add the berry and almond mixture, using a rubber spatula.
- Line a 9 inch pie pan with plastic wrap, then transfer the filling to this spreading evenly to the edges, place in fridge until ready to add to the crostata. Coming Together
- Once the 2 hours have pasted. Preheat oven to 375 Degrees. Line a cookie sheet with parchment paper. Take out dough from fridge
- On a floured surface knead dough a bit then roll dough out to about 14 inches round and about 1/8 inch thick. Transfer the dough on the cookie sheet.
- Take the chilled filling out and add the center of the dough.
- Fold the edges toward the center leaving a window of the filling
- Cool in the fridge for about 15 mins Baking
- For the egg wash whisk together egg and water.
- Take out the crostata and brush the egg wash on top of dough. sprinkle a bit of sugar
- Bake for 30 minutes. Allow to cool for 15 mins before cutting. Enjoy!