With Thanksgiving being over and the abundance of fruits from our Farmhouse delivery, we were left with no choice. Incase you didn’t notice, I’m attempting to justify one more dessert during the holidays. We didn’t want anything to go to waste so what’s one more…right? Or maybe I’m just planning for easy Christmas dessert recipes 🙂
This recipe made one large crostata but you could easily split the dough into two and have two crostatas. When I was in culinary school, I worked at a teashop and they sold individual crostatas daily. We would make these and instead of baking them right away we froze them. Then the morning baker could just take out from the freezer and bake fresh. I haven’t tried to freeze this. I believe it would work fine, I’m just questioning if the apples would become a bit browner than you want from the air. But there should be no change in the taste.
I baked this on a pizza stone. You could just use a baking sheet if you don’t have a stone. I like the texture of the crust when it is baked on the stone. It takes a bit longer because of the time it takes to heat the stone in the oven, but well worth it in my mind.
I used honey crisp apples. You could use whatever ones you have. Granny Smith, Pippin or your favorite variety will work for this recipe. I saved a half cup of cranberries from my bag of fresh ones because I knew I wouldn’t use an entire bag of cranberries for the Thanksgiving day cranberry sauce.
This rustic, open faced tart is one of those recipes you could serve at breakfast, mid day bunch or for after dinner dessert. It’s a great blend of tart and sweet with a flaky and tender crust. The dessert is pretty perfect as it is, but you could also add a little ice cream or whipped cream.
And before I forget, I have just one tip for the crust. Temperature is key when mixing it. Don’t let the butter get too hot when you are mixing the dough. If you have to stop the mixing for a bit and put it in the fridge to keep it cold, that’s ok. If you don’t have a food processor and are mixing the good old fashion way, a pastry cutter is a great tool for making the crust, but if you don’t have one, just use your fingertips.
I hope you enjoy the recipe as much as we did. Please share if you end up making it.
- 1 1/2 cup AP Flour
- 4 1/2 teaspoons sugar
- 1 teaspoon salt
- 1 stick cold, cubed butter (1/2 cup)
- 3 tablespoon plus 1 1/2 teaspoon ice water
- 1/4 cup sugar
- 3/4 teaspoon cinnamon
- 4 teaspoons AP flour - plus more for the work surface
- 4 medium apples, peeled, quartered, cored and thinly sliced
- 1/2 cup fresh cranberries
- 1 egg yolk beaten with 1 tablespoon heavy cream for egg wash
- 1 tablespoon turbinando or any coarse sugar
- Combine the flour, sugar and salt in a food processor and pulse to blend. Add the butter and pulse until it forms coarse crumbs.
- Add water and pulse until dough forms.
- Shape the dough into a 1" thick round. Wrap in plastic wrap and refrigerate for at least an hour.
- Place a pizza stone or cookie sheet in the oven and preheat oven to 400°F for 45 minutes.
- Remove the dough from the refrigerator about 15 minutes before rolling to slightly soften it.
- Place the dough round between two sheets of lightly floured parchment paper and roll into a 13" round circle. Remove the top sheet of parchment.
- Sprinkle the 4 teaspoons AP flour onto the dough, leaving a 2" border.
- In a small bowl, combine the sugar and cinnamon for the filling.
- Arrange the apples and cranberries on top of the dough, and then sprinkle the sugar and cinnamon mixture on top.
- Fold the border up and over the apples to make a rim. Tightly crimping every 2 inches or so.
- Use a pastry brush and brush on the egg wash over the border.
- Sprinkle sugar on top of that.
- Transfer the crostata, still with the parchment underneath, to the oven, sliding it, with the paper, directly onto the stone.
- Bake until the crust is nicely browned and the apples are bubbling. About 35 - 40 minutes.
- Serve warm.
- Note: This can be made hours ahead before serving and just reheated before serving.