Cranberry Frangipane Crostata

Name: Cranberry Frangipane Crostata
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 79 milliliters blanched almonds, finely ground; 710 milliliters fresh or frozen cranberries; 1 large egg; 1 large egg, beaten with 1 tsp. water; 177 milliliters emmer farro flour; 1 Tbsp emmer farro flour or all-purpose flour; 8 servings PASTRY; 177 milliliters all-purpose flour; 1 teaspoons kosher salt; 1 pinch Pinch of kosher salt; 118 milliliters sugar, divided; 59 milliliters unsalted butter, at room temperature; 118 milliliters cold unsalted butter, cut into cubes; 0 teaspoons vanilla extract

You can never have too many dessert recipes, so give Cranberry Frangipane Crostatan From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. It is a good option if you're following a vegetarian diet. If you have egg, flour, butter, and a few other ingredients on hand, you can make it.

Instructions

Make pastry: In a food processor, pulse flours and salt to mix.

Ingredients you will need

Salt

Equipment you will use

Food Processor

Add butter and whirl 3 seconds.

Ingredients you will need

Butter

Drizzle in 1/3 cup ice water, pulsing until mixture comes together in a shaggy ball but still has bits of butter showing. Form into a disk, wrap airtight, and chill at least 2 hours.

Ingredients you will need

Water

Butter

Wrap

Make filling: Beat butter and 1/4 cup plus 2 tbsp. sugar in a bowl with a mixer on medium speed until light and fluffy. Switch to low speed, then blend in almonds, then egg, then flour, extracts, and salt until just combined.

Ingredients you will need

Almonds

Butter

All Purpose Flour

Sugar

Salt

Egg

Equipment you will use

Blender

Bowl

Stir together cranberries, remaining 1/4 cup sugar, and 1 tbsp. water in a medium bowl. Set aside.

Ingredients you will need

Cranberries

Sugar

Water

Equipment you will use

Bowl

Roll pastry on a floured work surface into a 14-in. circle, turning pastry over and dusting with flour to prevent sticking. Trim edges, then transfer to a piece of parchment paper.

Ingredients you will need

All Purpose Flour

Roll

Equipment you will use

Baking Paper

Spread frangipane over pastry, leaving a 3-in. border. Top frangipane with cranberries.

Ingredients you will need

Cranberries

Spread

Fold border of dough up and over cranberries, pleating dough as you go (berries will be uncovered in center). Press on pleats to seal, then transfer crostata on parchment to a rimmed baking sheet. Chill 30 minutes (otherwise pastry will ooze).

Ingredients you will need

Cranberries

Berries

Dough

Equipment you will use

Baking Sheet

Preheat oven to 37

Equipment you will use

Oven

Brush crust with egg wash.

Ingredients you will need

Crust

Egg

Bake crostata until deep golden brown, about 45 minutes. Loosen from pan with a spatula while still hot.

Equipment you will use

Oven

Spatula

Frying Pan

Make ahead: Pastry, up to 1 day, chilled. Frangipane, up to 2 days, chilled airtight; return to room temperature before using. Or bake crostata 2 days ahead; keep chilled, then rewarm at 350 for 15 minutes.

Equipment you will use

Oven