Apple Cranberry Crostada Recipes

CRANBERRY APPLE CROSTATA

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Set the pie crust out on the counter and allow it to get to room temperature.
• In a large bowl combine the granulated sugar, brown sugar, flour, and cinnamon. Mix well.
• Peal the apples, quarter them off the core and then thinly slice them. As you slice them mix them in the sugar mixture. Coat all the apples with the sugar mixture. Then add in the fresh cranberries. Mix well and set to the side.
• Roll out the thawed pie crust on to a baking sheet. Pour the apple/cranberry mixture in the middle of the pie crust, begin to crimp the edges around the apples and cranberries. Use a little bit of the cinnamon sugar mixture and coat the edges of the pie crust.
• Beat an egg and brush on the egg wash to the edges and all exposed parts of the pie crust. Place in the oven and bake for 25 minutes at 400 degrees.
• Remove from the oven, slice, and enjoy.

FRESH CRANBERRY APPLE CROSTATA (GALETTE)

Steps:

• Combine flour, sugar and salt in a food processor and pulse to blend. Add the butter and pulse until it forms coarse crumbs.
• Add water and pulse until dough forms.
• Shape the dough into a 1" thick round. Wrap in plastic wrap and refrigerate for at least an hour.
• Place a pizza stone or sheet pan in the oven and preheat oven to 400°F for 45 minutes.
• Remove the dough from the refrigerator about 15 minutes before using a rolling pin to slightly soften it.
• Place the dough round between two sheets of lightly floured parchment paper and roll dough into a 13" round circle. Remove the top sheet of parchment.
• Sprinkle the 4 teaspoons AP flour onto the dough, leaving a 2" border.
• In a small bowl, combine the sugar and cinnamon for the filling.
• Place apples and cranberries on top of the dough, and then sprinkle the sugar and cinnamon mixture on top.
• Fold the border up and over the apples to make a rim. Tightly crimping every 2 inches or so.
• Use a pastry brush and brush pastry with the egg wash over the border.
• Sprinkle turbinando sugar on top of that.
• Transfer the crostata, still with the parchment underneath, to the oven, sliding it, with the paper, directly onto the stone.
• Bake until the crust is golden brown and the apples are bubbling. About 35 - 40 minutes.
• Serve warm.
• Note: This can be made hours ahead before serving and just reheated before serving.

APPLE CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the oats, brown sugar, flour, and cinnamon. Stir in the melted shortening and water to form a crumbly mixture.
• In a large saucepan, mix together the cranberry sauce and cornstarch. Bring to a boil, and then remove from heat. Stir in the apples. Spread into an 8x8 inch glass baking dish. Crumble the oat mixture over the apples.
• Bake in the preheated oven for 30 to 35 minutes, or until the apples are tender. Serve warm.

FRESH CRAN-APPLE CROSTATA

Steps:

• Make the tart dough: Combine the flour, sugar, and salt in a food processor and pulse to blend. Add the butter and pulse until the mixture forms coarse crumbs. Add vanilla and water to processor, then slowly add flour and cinnamon sugar. Pulse just until a dough forms, adding a little extra ice water if necessary. Divide the dough in half, and shape each half into a 1-inch-thick round. Wrap 1 disk tightly in plastic wrap and refrigerate for at least 1 hour; freeze the other for future use.
• Put a pizza stone or cookie sheet in the oven and preheat the oven to 425 degrees F for 45 minutes. Remove the dough from the refrigerator about 15 minutes before rolling to soften it slightly.
• Place the dough round between 2 sheets of parchment paper and roll into a 13-inch round (about a 1/4-inch thickness), flouring the round lightly as needed to keep the dough from sticking. Remove the top sheet of parchment. Use the rim of a small round bowl to make 6 individual crostatas. Cut around the edge of the bowl, in the dough, with a sharp knife. Slide a pizza peel or rimless baking sheet under the bottom sheet of parchment, and remove excess dough from crostatas.
• To make the filling, combine the apples, sugar, flour, and cinnamon in a bowl and toss well. Add cranberry sauce and salt and toss again, briefly. Paint the edges of the crostatas with egg yolk wash. Fill the center of the dough rounds with the apples (about 1/2 cup each) in an even layer, leaving a border of about 1 1/2 inches. Fold the border up and over the apples to make a rim. Brush the rim with egg wash, then sprinkle with coarse sugar. Trim the excess parchment with scissors, and press sides together.
• Use the pizza peel or baking sheet to transfer the crostatas, still with parchment underneath, to the oven, sliding it, with the paper, directly onto the pizza stone. Bake until the crust is nicely browned and the apples are bubbling, about 40 minutes. Remove from the oven with the peel or baking sheet and let cool on a rack for 15 minutes before serving. Serve warm. Note: This can be made hours ahead and reheated before serving.

APPLE CROSTATA

Steps:

• For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
• Preheat the oven to 450 degrees F.
• Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
• For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
• Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
• Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

PEAR AND CRANBERRY CROSTATA

Steps:

• For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap the disks with plastic and refrigerate for at least one hour.
• Preheat the oven to 450 degrees.
• Roll each pastry disk into an 11-inch circle on a lightly floured surface. Transfer them to 2 baking sheets lined with parchment paper.
• For the filling, peel, core, and quarter the pears. Cut each quarter into big chunks. Toss the chunks with the orange zest. Divide the pear chunks between the pastries, covering the dough and leaving a 1 1/2-inch border. Sprinkle 1 tablespoon of cranberries over the top of each tart.
• Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly over the top of the two tarts. Gently fold the border of each tart over the pears, pleating it to make a circle.
• Bake the crostatas for 30 minutes, or until the crust is golden and the pears are tender. Let the tarts cool for 5 minutes, then use 2 large spatulas to transfer them to wire racks.

CRANBERRY APPLE CROSTATA

Steps:

• Preheat the oven: to 400°F. Line a rimmed baking sheet with parchment paper.
• Roll out the dough: On a floured work surface, roll the dough into a 13-inch circle. Place circle on prepared baking sheet.
• Bake the crostata: Bake for 40 to 45 minutes, or until the apples are tender, the filling bubbles and the crust is golden brown. Remove from the oven and sprinkle with the reserved cranberries. Place the baking sheet on a wire rack to cool for at least 20 minutes before slicing and serving.