Ah beautiful cranberries, ruby red jewels of the holiday season…
It’s too bad that cranberries tend to receive little more than a cursory nod when cast in their limited role as a wobbly sauce —several circles down from the holiday turkey. If real lucky, they might be hung out to dry on a string draped around the Christmas tree.
I decided to give cranberries a chance, this time as a co-star with another seasonal favorite, the Honeycrisp apple (or any other sweet-crisp variety). Anyone who has played with cranberries knows they can be quirky. They are hard, tart, and when cooked have their own thickening power. On the other hand, Honeycrisp apples are full of flavor, crisp, bright and juicy—they could go a long way to elevating cranberries beyond their obscure part as a bit player.
This beautiful Crostata is very similar to the Stone Fruit Galette in my Counter Cuisine cookbook. If you have taken a look, you know that it is a hand formed pie mounded with fresh fruit. It also bakes in about 30 minutes.
The trick here is to cook the apples and cranberries just long enough to soften them but still retain their shape and unique attributes.
The best way to pull this off is to briefly cook the filling ahead. The hand formed pastry can be prepped ahead, too. Then, it’s a simple matter of assembling it all and baking the crostata off until bubbly and golden brown.
The result: a crisp pastry bundle wrapped around a tender-fresh filling near bursting with holiday flavors.
Apple Cranberry Crostata
1 recipe Hand Formed Pastry (below)
1 Tbsp butter
2-3 Honeycrisp or other apples, peel, core, cut into ½” slice or chunks, @ 3 cups
1 tsp cinnamon, ½ tsp nutmeg
3 Tbsp granulated sugar
2 Tbsp brown sugar
1 orange: 1 Tbsp juice, 2 tsp zest
1 Tbsp flour
¾ to 1 cup raw cranberries
Egg wash: 1 egg yolk + 1 tsp water, 1 Tbsp granulated sugar
Glaze: 1 Tbsp melted and strained marmalade (optional)
- Prepare pastry and chill at least 30 minutes, up to 2 days.
- For filling, heat butter in wide pan over medium. Toss in apples to coat, add the spices and sugars to melt. Add the orange zest and juice, cook 1 minute.
Remove from heat, sprinkle flour over the fruit and gently stir to combine all. Return to medium heat and bring to a simmer. Add the cranberries, lower heat and cook 2-3 minutes, until thick and fruit just begins to soften. Remove and cool well, 1- 2 hours. Filling can be chilled and brought to room temperature before proceeding.
- To assemble, roll out pastry on floured parchment into 12” free formed round. Set pastry and parchment on baking sheet.
Mound prepared filling onto pastry with slotted spoon, higher in center. Allow 2” border to fold over fruit and contain it. Brush pastry with egg wash and sprinkle with granulated sugar.
- Bake 375-400°F for 25-35 minutes, until filling is bubbly and pastry is golden brown. If desired, brush fruit top lightly with marmalade glaze for extra shine. Cool well. Slice and serve with vanilla ice cream. Serves 4 to 6
3 Tbsp each butter and vegetable shortening spread ½” thick, freeze 15 mins
1 cup AP flour
½ tsp salt
3-4 Tbsp ice water
Whisk flour and salt in med bowl. Dice the cold shortening and butter into ½ cubes and cut into flour with 2 knives or a pastry blender, until pieces are the size of small peas.
Add 3 Tbsp ice water and stir with a fork until the flour is moist and begins to hold together. Add a few more drops of ice water into bottom of bowl if needed. Gather up dough and gently shape into a ball and flatten into a disk. Roll out as needed or wrap each in plastic wrap. Chill up to 2 days.