Cranberry-Walnut Crostada
A crostada is a flat Italian fruit tart. This easy-to-make dessert is not too sweet because of the tart flavor of the cranberries.
Ingredients
- Cold Unsalted butter - 1 cup (2 sticks), cut into 1/2-inch cubes
- All-Purpose Flour - 2 cups
- Superfine sugar - 1/2 teaspoon
- Kosher salt
- Ice Water - 1/4 cup
- Filling
- Fresh or Thawed Frozen Cranberries - 2 cups
- Walnuts - 1/2 cup, chopped, toasted
- Confectioners’ Sugar - 2 tablespoons, sifted
- Dark Brown Sugar - 2 tablespoons , firmly packed
- Garnish
- Confectioners’ sugar for dusting
- Sweetened whipped cream or crème anglaise
Instructions
To make the pastry: Cut the butter into the dry ingredients using a pastry blender or forks. Add the ice water and stir with a fork until all ingredients are moistened. Do not overmix.
Turn the contents of the bowl out onto a sheet of aluminum foil and shape it into a rough ball. Wrap the dough in foil and refrigerate for at least 2 hours, or until firm.
To make the filling: Preheat the oven to 450 F. On a lightly floured surface, roll the tart dough into an 11-inch circle and transfer it to a baking sheet.
Combine the cranberries, walnuts, and sugars in a mixing bowl. Toss to combine evenly. Mound the cranberry mixture in the pastry circle, leaving a 1-1/2-inch border around the outside edge. Fold the dough border towards the center of the tart, letting the pastry drape gently over the fruit. Press the outside edge of the border together. Without mashing the fruit, pinch together the soft pleats of dough that form the draping.
Bake the tart for 20 to 25 minutes, or until the crust is golden and the berries are juicy. Let cool on a rack for 10 minutes, dust with confectioners’ sugar, and serve warm with whipped cream.
Note: The tart dough will freeze well for up to 2 weeks. Defrost the wrapped dough on a counter for 30 to 45 minutes before rolling, or until it is still quite cold but pliable.
