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
Servings Prep Time
10-12servings 35-35minutes
Cook Time Passive Time
45-50minutes 60-90minutes
Servings Prep Time
10-12servings 35-35minutes
Cook Time Passive Time
45-50minutes 60-90minutes
Ingredients
Instructions
  1. 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.
  2. Form the pastry into a disc and wrap in plastic wrap. Chill for 30 minutes to 1 hour.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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