Cranberry Almond Crostata

Cranberry Almond Crostata
Photo by Ditte Isager

Ingredients

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

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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