Cranberry, Apple, and Pear Crostata

Cranberry, Apple, and Pear Crostata

I have a love/hate relationship with those little messages on the Dove chocolate wrappers. They build you up and make you feel so good about yourself. First it’s like, follow your dreams, sleep in today, don’t sweat the small stuff. But then they just drag you down and it’s like you need to smile more, Riley. Stop living in the past, Riley. Patience in a virtue, Riley. You know what else is a virtue? Minding your own damn business. Just let me eat my chocolate without judging me via candy wrapper. Basically every encounter that I have with dessert is one of both love and hate. Nevertheless…

Cranberry, Apple, and Pear Crostata I had no problem enjoying a few bites too many of this Cranberry, Apple, and Pear Crostata. The first bite was all like, I hate myself so much. The second bite was like, this tastes amazing. The third? I could sit here and eat this all day. But by the last bite, I felt like a really horrible and disgusting person. Look at the mess you’ve made of this pie, woman. You should have listened to your chocolates. You could have avoided this situation. Anyway, the crust is very simple – a crumbly almond sablé dough. The filling – a sweet mixture of tart apples, pears, and dried cranberries tossed with citrus zest and juice, cinnamon, and nutmeg.

Cranberry, Apple, and Pear Crostata

This crostata makes for a great Valentine’s Day treat! It’s a rustic dessert, so you’re SO will definitely be reassured that you didn’t buy it :) Check out some of these other goodies that are great for the big day:

Sweetheart Sugar Cookies

Peanut Butter Chocolate Cream Tart

Butterscotch Budino with Salted Caramel

The Best Chocolate Cupcakes

Mini Lemon Blueberry Pies

Brownie Pudding

Turtle Brownies

Cranberry, Apple, and Pear Crostata
 
Prep time
Cook time
Total time
 
Rustic almond sablé pie crist filled with tart apples, sweet pears, cranberries and spices.
Author:
Yield: Serves 8 to 10
Ingredients
FOR THE CRUST:
  • 2¼ cups all-purpose flour
  • ¾ cup almond flour
  • ½ teaspoon kosher salt
  • 1¾ stick cold unsalted butter, diced
  • ½ cup + 1 tablespoon powdered sugar
  • 1 large egg
  • 1 egg yolk
FOR THE FILLING:
  • 3 Granny Smith apples, peeled, cored, and sliced ¼-inch thick
  • 3 Bosc pears, peeled, cored, and sliced ¼-inch thick
  • 1 cup dried cranberries
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 large egg, beaten with 1 tablespoon of water
Directions
FOR THE CRUST:
  1. Whisk together the flours and salt in a medium bowl to combine. Set aside.
  2. Beat the butter and powdered sugar in the bowl of an electric mixer on medium speed for 2 to 3 minutes, until well combined. Add the egg and egg yolk, one at a time, blending well after each addition. With the mixer on low speed, add the flour mixture in two additions, blending until just incorporated.
  3. Transfer the dough to a lightly floured work surface and divide in half. Shape each piece into a flat disk and wrap in plastic wrap. Chill one piece of dough in the refrigerator for at least 1 hour, or overnight. Place the other half in the freezer for another use.
FOR THE FILLING:
  1. Toss together the apples, pears, cranberries, orange zest, lemon zest, orange juice, lemon juice, sugar, cinnamon, and nutmeg in a large bowl to combine.
TO ASSEMBLE:
  1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper. Transfer the chilled dough to a lightly floured work surface and roll into a 12-inch circle, about ¼-inch thick. Transfer the dough to the prepared baking sheet. Pour the fruit onto the center of the dough, leaving an inch or two around the outsides empty. Gently fold the edges of the dough over the fruit, pressing gently to seal.
  2. Brush the edges of the dough lightly with the egg wash. Bake for 40 to 45 minutes, until the crust is golden brown and the fruit is tender. Remove from the oven and let it cool slightly before serving.

 

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