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Crostata di Cranberries-Cranberry Crostata

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I have been craving more savory foods lately. I am feeling ready for a change. I think we baked more cookies than we normally do these last few weeks. And I’m really not complaining.

I haven’t even had the chance to post all the recipes yet. The New Year is just a couple days away. I’m sure you all are ready for something lighter. Maybe you are facing a few extra holiday pounds like we are? Maybe you want a nice and light fruit salad or maybe a healthy soup?
I really do! It’s true. All I’ve been wanting is crisp and organic greens and clear broths (filled with light noodles, of course). But until I get to those lighter posts, there are still a few recipes that need to be shared from these festive weeks. 🙂
This is a gorgeous crostata I made with cranberries for my sweet friend Sandra of Sandra’s Easy Cooking. I sort of overdid it with cranberries this season. For fear of running out of them, I made sure to pick up a bag whenever I saw one. I now have enough bags to make cranberry sauces and desserts for the next few months. 

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My 5 year old took this photo of me. He was intent on taking some photos for me. He took several of me holding the crostata. Most were of the crostata and my feet. I kneeled down to help him out. Then he wouldn’t give me back the camera.

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Here I am pleading in the background for him to give me back the camera. The shots turned out better than I thought
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Crostata di Cranberries-Cranberry Crostata
serves approx 6-8

Pasta Frolla recipe

300 grams (10.54 ounces)pastry flour
200 grams (7.025 ounces) unsalted butter
100 grams (3.512 ounces) sugar
1 whole egg and 1 yolk ( 60 grams eggs)

Filling:
 
2 1/2 cups fresh or frozen cranberries
1/4 cup fresh orange juice
zest of one orange
1/2 cup sweet orange marmalade
3/4 cup sugar

dough directions:

In the bowl of a food processor, add the flour and sugar and process a few times to mix together. Next add the butter and pulse a few times until the
mixture looks like wet sand. Add the egg and yolk and process a few
seconds more until the dough forms (this should be about 5-7 more pulses). Be sure to not overprocess the dough.

Dump the dough from the food processor bowl onto a lightly floured counter. Form the dough into a disk and chill in the refrigerator for about an hour.

filling directions:

Bring all the filling ingredients to a boil in a heavy medium pot. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Simmer for about 20 minutes. Don’t worry if every single cranberry does not completely pop. Set the sauce aside to cool.

baking the crostata:
(For some nice step-by-step photos on how to roll out the dough, check out this ricotta crostata I made last year.) 

Preheat oven to 375°F with a foil-lined large baking sheet on middle rack.

When dough is nicely chilled, remove from the refrigerator. Roll out the dough between 2 sheets of plastic wrap into a 13-inch round about 1/8 thick.

Spray an 11-inch fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the tart pan; release the rolling pin and let the dough fall into the tart pan. Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, that’s not a problem. Simply piece the dough together. Press the sides of the dough about 1/2 inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom  (about 1/4-inch thick). Cut off the extra dough from the sides and keep these excess pieces to make the lattice topping. Place this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.

When the dough is chilled and ready to fill, remove the tart pan from the refrigerator and prick the pastry bottom with a fork a few times.

Spread filling in chilled shell and arrange 5 strips 1 inch apart on filling.
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Arrange remaining 5 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. Trim edges of all strips flush with edge of shell.
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Carefully place the crostata on top of the baking sheet.
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Bake for about 40-50 minutes at 375 F, or until the crust is golden brown. Let cool completely before removing from tart pan. Best eaten the first day but makes a lovely breakfast the next day.

Be sure to stop by Sandra’s blog and check out my guest post. You will have fun browsing through her blog full of delicious recipes.

So tell me about your New Year’s plans? What about resolutions and goals? What do you wish for in the new year?

Reader Interactions

Comments

  2. Sandra says

    December 29, 2011 at 4:33 pm

    Thank you Lora for guest posting, it was really sweet post, and your crostata look and sound so good! Coffee giveaway:))) count me in! I follow you everywhere..but let's start with twitter!:))
    Wishing you awesome New Year!!!

    Reply

  5. Lindsey @ Gingerbread Bagels says

    December 29, 2011 at 4:49 pm

    AHHH Starbucks! 🙂 I LOVE americanos and hot baristas. I mean coffee. ha!

    Haha that is too funny. Your son is adorable, I love how he wanted to take photos of you and wouldn't give you the camera. If things like that happen again, please take photos, I'm dying from laughing so hard! 🙂

    Oh and of course the crostata is gorgeous. 🙂

    Reply

  6. Lisa says

    December 29, 2011 at 5:17 pm

    Although I don't drink coffee (save for guzzling it black to stay awake to study for exams or finish reports in college), I do eat cranberry crostatas! What a lovely treat for Sandra, and great photos! I think your son has got the photogaphy bug fluttering inside of him! 😉

    Reply

  13. Shulie says

    December 29, 2011 at 7:29 pm

    Aww Lora, though I crave savory all the time I will make ways for this cranberry crostata any day!! You little kiddo is very talented that photo of you and your feet came out very creative. You would think you are on a cruise in that photo:) Happy new Year and health and happiness in 2012!! 🙂

    Reply

  19. Lizzy Do says

    December 29, 2011 at 9:36 pm

    Your lattice top is perfect…as always!! Just a beautiful and delicious crostata!!! And Luca is a budding photographer!

    PS…I don't drink coffee anymore, but lots of our house guests do 🙂

    Reply

  28. Ilke says

    December 30, 2011 at 12:57 am

    Hmm coffee.. can't start the day without it. Has to be black. I drink many cups, more than my doctor would allow and sometimes I enjoy Turkish coffee as well.
    Crostata looks gorgeous! I think you have a good photographer 🙂

    Reply

  35. Anonymous says

    December 30, 2011 at 5:25 am

    First off – thank you for the giveaway and the crostata looks amazing! As for coffee – I like the girly, girl, froofy coffees! I even add whipped cream and caramel when I make it at home!

    Reply

  41. Anonymous says

    December 31, 2011 at 2:28 am

    Sounds delicious. I've always loved the smell of coffee but didn't drink it often … until recently. Suddenly I want several cups a day. Straight-up, black.

    Reply

  43. Claudia says

    December 31, 2011 at 4:33 pm

    I rediscovered crostada in Italy this autumn and am collecting recipes. I, too have way too many bags of cranberries in my freezer. Time to bring them out – what smiles this would bring on a Saturday morning! Happy New Year! May 2012 bring delicious days and joys.

    Reply

  44. Baking Serendipity says

    January 1, 2012 at 8:38 pm

    I really like the pictures your five year old took 🙂 Sometimes I like to give the camera to others and see just how they view the world through the photos I get back. As for food…I'm craving something healthy and savory lately too. Too many sweets over the holidays!

    Reply

  45. kita says

    January 15, 2012 at 9:29 pm

    I know I am soooo late to the game with this one but I had to say the picture of your crostata is amazing. The lighting is beautiful, the lattice crust and the few crumbs left behind – perfect. And the one with your little one taking the picture and you holding the crostata – how awesome is that! I will catch up soon on blog posts I promise!

    Reply

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