Cranberry Almond Crostata

Cranberry Almond Crostata
Photo by Ditte Isager

Ingredients

  • ½ cup sweet orange marmalade
  • ½ cup light brown sugar
  • 1 tablespoon granulated sugar
  • ¼ cup fresh orange juice
  • ½ cup light brown sugar
  • 1 pastry wheel or pizza cutter
  • 1/8 cup whole raw almonds, toasted
  • + 9 more ingredients
    • 1 9-inch springform pan; a pastry wheel or pizza cutter
    • 1/8 teaspoon pure almond extract
    • 2 cups all-purpose flour
    • ½ teaspoon pure vanilla extract
    • ½ teaspoon salt
    • 10 tablespoons unsalted butter
    • 2 ½ cups fresh or frozen cranberries
    • 2 teaspoons lemon zest
    • 1 large egg

Pulse almonds with 1/4 cup flour until finely ground (be careful not to grind to a paste). 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 ...

View full recipe at Epicurious

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