Cranberry Almond Crostata Recipe

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Cranberry Almond Crostata
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Ingredients
14
Count
Nutrition
568
Calories
Total time
270
Minutes
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Ingredients:

Directions:

  1. Make dough: Pulse almonds with 1/4 cup flour until finely ground (be careful not to grind to a paste).
  2. Beat together butter and brown sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Reserve 1 tablespoon beaten egg, chilled, for egg wash and beat remaining egg into butter mixture, then add vanilla and almond extracts, beating well. At low speed, mix in almond mixture, zest, salt, and remaining 1 3/4 cups flour until mixture just forms a dough.
  3. Halve dough and form each half into a 5- to 6-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 30 minutes.
  4. Make filling: Bring cranberries, orange juice, marmalade, brown sugar, and 1/4 teaspoon salt to a boil in a heavy medium pot, stirring, then simmer, uncovered, until some of cranberries burst and mixture is slightly thickened, about 5 minutes. Cool filling quickly by spreading it in a shallow baking pan and chilling until lukewarm, about 15 minutes.
  5. Bake crostata: Preheat oven to 375°F with a foil-lined large baking sheet on middle rack. Generously butter springform pan.
  6. Roll out 1 piece of dough between sheets of parchment paper into a 12-inch round (dough will be very tender). Remove top sheet of paper and invert dough into springform pan. (Dough will tear easily but can be patched together with your fingers.) Press dough over bottom and up side of pan, trimming dough to reach 1/2 inch up side of pan. Chill shell.
  7. Roll out remaining dough into a 12-inch round in same manner. Remove top sheet of paper, then cut dough into 10 (1/3-inch-wide) strips with pastry wheel and slide (still on wax paper) onto a tray. Freeze strips until firm, about 10 minutes.
  8. Spread filling in chilled shell and arrange 5 strips 1 inch apart on filling. 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. Brush lattice top with reserved beaten egg and sprinkle crostata with granulated sugar.
  9. Bake crostata in pan on hot baking sheet until pastry is golden and filling is bubbling, 50 to 60 minutes. (If pastry is too brown after 30 minutes, loosely cover crostata with foil.) Cool crostata completely in pan on a rack, 1 1/2 to 2 hours (to allow juices to thicken).
  10. Cooks' note: Crostata is best the day it is baked but can be made 1 day ahead and cooled completely, then kept, covered with foil, at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 567.88 Kcal (2378 kJ)
Calories from fat 204.75 Kcal
% Daily Value*
Total Fat 22.75g 35%
Cholesterol 61.21mg 20%
Sodium 179.89mg 7%
Potassium 216.59mg 5%
Total Carbs 87.09g 29%
Sugars 56.83g 227%
Dietary Fiber 2.55g 10%
Protein 7.17g 14%
Vitamin C 21.2mg 35%
Vitamin A 0.2mg 6%
Iron 1.1mg 6%
Calcium 81.2mg 8%
Amount Per 100 g
Calories 346.9 Kcal (1452 kJ)
Calories from fat 125.08 Kcal
% Daily Value*
Total Fat 13.9g 35%
Cholesterol 37.39mg 20%
Sodium 109.89mg 7%
Potassium 132.31mg 5%
Total Carbs 53.2g 29%
Sugars 34.72g 227%
Dietary Fiber 1.56g 10%
Protein 4.38g 14%
Vitamin C 12.9mg 35%
Vitamin A 0.1mg 6%
Iron 0.7mg 6%
Calcium 49.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.7
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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