Almond Cranberry Crostata
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!
Servings: 1 yield(s)
Prep Time: 145 mins
Cook Time: 30 mins
Total Time: 175 mins
Ingredients
    Almond Dough
  • 1/2 cup granulated sugar ((99 grams))
  • 2 cup all purpose flour ((284 grams))
  • 1/4 tsp salt ((2 grams))
  • 3/4 floz unsalted butter (chilled, cut into squares) ((162 grams))
  • 1 egg ((25 grams))
  • 1 egg yolk ((18 grams))
  • 1/2 cup finely chopped almonds ((60 grams))
    • Cranberry Almond Filling
  • 1/4 cup sugar ((50 grams ))
  • 1 cup dried cranberries ((134 grams))
  • 1 1/2 cup sliced almonds ((175 grams))
  • 1/4 tsp cornstarch
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
    • Egg Wash
  • 1 egg ((25 grams))
  • 2 tbsp water ((4 grams))
Instructions
    Almond Dough
  1. In a bowl, combine the flour, sugar, and salt. Whisk until well combined.
  2. 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.
  3. Add the egg and egg yolk and mix until it all comes together.
  4. 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
    5. Cranberry Almond Filling
  5. While dough chills prepare filling Add heavy cream, and cornstarch into a sauce pan, whisking until cornstarch dissolves. Then add the sugar.
  6. 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)
  7. While the cream mixture is thickening mix together the cranberries, almonds, cinnamon, and nutmeg until well combined
  8. Once the cream mixture has thickened, remove from heat and add the berry and almond mixture, using a rubber spatula.
  9. 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.
    10. Coming Together
  10. Once the 2 hours have pasted. Preheat oven to 375 Degrees. Line a cookie sheet with parchment paper. Take out dough from fridge
  11. 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.
  12. Take the chilled filling out and add the center of the dough.
  13. Fold the edges toward the center leaving a window of the filling
  14. Cool in the fridge for about 15 mins
    15. Baking
  15. For the egg wash whisk together egg and water.
  16. Take out the crostata and brush the egg wash on top of dough. sprinkle a bit of sugar
  17. Bake for 30 minutes. Allow to cool for 15 mins before cutting. Enjoy!