The tart flavor of fresh cranberries pair perfectly with the fresh citrus of orange in this Italian inspired Cranberry Orange Crostata. A rustic jam tart, this crostata is bursting with fruit flavor for a bite that mixes flaky pastry with a delicious homemade jam.
Christmas has come and gone and now each day is a matter of hoping that 2020 will finally come to an end, crossing fingers that 2021 will be a much needed improvement on what this year ended up being. I’m not going to make any rash statements about what I hope to come in the next year, but it’ll be different at least as long as this blog is concerned.
Yes, this year adventure of pies and tarts has come to an end! As much as I love pie and flaky pastry, I’m excited to get to making and sharing other recipes again. Lessons learned throughout this year: pies are time consuming. Even with staying home all year long, it’s been difficult finding the proper time to make and remake pies. Have I gotten better at making pies through this? Possibly. There have been some real gems and bursts of creativity this year and making pie dough is now just second nature. I’m sure more pies will pop up every now and again because, lets face it, even after making and eating 51, I still love pie.
Let’s take a minute to talk about this crostata though. This little tart is a simple thing–jam inside a flaky pastry case. The dough uses a little bit of baking powder to enhance the flakiness and an egg to make it easier to roll and work with. The jam is homemade, but really all you need to do is stir together some cranberries, orange zest/juice, sugar, and a pinch of salt and just let it melt and bubble–the cranberries will pop and break down–until it becomes thick.
It’s tart and tangy with a punch of freshness from the orange and I couldn’t think of a better filling to say goodbye to 2020 and hello to 2021.
Print Recipe
Cranberry Orange Crostata
This Cranberry Orange Crostata is a simple, rustic, and delicious dessert. With a homemade cranberry orange jam, each bite gives a bit of buttery pastry, tart cranberry, and fresh citrus.
Yields: 10-12 servings or 1 x 9" tart
In a large bowl, whisk together the flour, 1/4 tsp salt, baking powder, and 1/2 Tbsp sugar. Using your fingertips, rub in the butter until you have mostly pea-sized chunks of butter and a few larger ones. Using the tip of a knife, stir in the beaten egg and vodka. Add the water 1-2 Tbsp at a time and stir with the knife until the dough begins to form. It may be a little shaggy but you should be able to pinch it together with your fingertips or squeeze it together between your hands.
Form the pastry into a disc and wrap in plastic wrap. Chill for 30 minutes to 1 hour.
While the dough is chilling, make the jam: In a large saucepan, stir together the cranberries, 300 grams granulated sugar, orange zest, orange juice, and 1/4 tsp salt. Place the pan over medium heat and leave until the sugar melts and the juices begin to boil. Turn the heat down a bit lower and leave to simmer and bubble until the jam thickens and the cranberries burst. If you have a candy thermometer, remove the jam from the stovetop when it hits 220°F. If you don't have a thermometer, you can test the jam on the back of a spoon or a plate. If you draw a line with a spoon through it, the jam should hold its place along the line--not fill it in. Transfer to a glass dish and leave to cool for a bit before transferring to the refrigerator to firm up completely.
Lightly grease a 9 inch tart pan. Remove the chilled pastry from the fridge and divide into two pieces--one piece should be twice as large as the other. Set the smaller piece aside. Lightly flour your work surface and rolling pin. Roll the pastry until it is about 1/4" thick, then gently line tart pan with the pastry. Run a knife along the top of the pan to trim any excess dough. Using a fork, dock the bottom and sides of the pastry and return the pan to the fridge to chill until solid.
Once everything has chilled. Preheat the oven to 350°F and place a large baking sheet on the bottom rack of the oven. Roll out the remaining third of the dough until it is about 1/4" thick and cut into 1-inch strips.
Remove the cooled crust from the fridge. Sprinkle over the bottom with the almond flour and spread all of the jam (about 630 grams) into the crust. It should just almost come to the top of the pan. Lay your strips of pastry over the top. Brush the top of the pastry with the milk and sprinkle over the flaked almonds if desired. If you like a darker color to your pastry, you can use an egg wash instead, just be careful not to get any on the jam itself.
Place the tart pan on the preheated baking sheet and return to the bottom rack of the oven. Bake for 45-50 minutes until the jam is bubbling and the pastry is baked through and is golden along the edges. Cool completely before serving.
