Emmer farro flour, made from whole-grain emmer wheat, gives the crostata a rustic texture and great flavor. Because it's low in gluten, it needs to be mixed with all-purpose flour to hold the crust together. Sweet frangipane (almond pastry cream) mellows the tart cranberries.
3/4 cup emmer farro flour
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 cup plus 2 tbsp. cold unsalted butter, cut into cubes
1/4 cup unsalted butter, at room temperature
1/2 cup plus 2 tbsp. sugar, divided
1/3 cup blanched almonds, finely ground
1 large egg
1 tablespoon emmer farro flour or all-purpose flour
1/4 to 1/2 tsp. almond extract
1/4 teaspoon vanilla extract
Pinch of kosher salt
3 cups fresh or frozen cranberries
1 large egg, beaten with 1 tsp. water
How to Make It
Make pastry: In a food processor, pulse flours and salt to mix. Add butter and whirl 3 seconds. Drizzle in 1/3 cup ice water, pulsing until mixture comes together in a shaggy ball but still has bits of butter showing. Form into a disk, wrap airtight, and chill at least 2 hours.
Make filling: Beat butter and 1/4 cup plus 2 tbsp. sugar in a bowl with a mixer on medium speed until light and fluffy. Switch to low speed, then blend in almonds, then egg, then flour, extracts, and salt until just combined.
Stir together cranberries, remaining 1/4 cup sugar, and 1 tbsp. water in a medium bowl. Set aside.
Roll pastry on a floured work surface into a 14-in. circle, turning pastry over and dusting with flour to prevent sticking. Trim edges, then transfer to a piece of parchment paper. Spread frangipane over pastry, leaving a 3-in. border. Top frangipane with cranberries.
Fold border of dough up and over cranberries, pleating dough as you go (berries will be uncovered in center). Press on pleats to seal, then transfer crostata on parchment to a rimmed baking sheet. Chill 30 minutes (otherwise pastry will ooze).
Preheat oven to 375°. Brush crust with egg wash. Bake crostata until deep golden brown, about 45 minutes. Loosen from pan with a spatula while still hot.
Make ahead: Pastry, up to 1 day, chilled. Frangipane, up to 2 days, chilled airtight; return to room temperature before using. Or bake crostata 2 days ahead; keep chilled, then rewarm at 350° for 15 minutes.
There are some good components in this recipe, but overall, it failed to wow me. I used a combination of all-purpose and whole wheat flours for the pastry. The pastry was the best part of this dish, in my opinion. I felt like the cranberry overwhelmed the frangipane and was just too tart, in general. This dish needs something sweeter to offset the cranberries - maybe another fruit, I'm not sure...
This has a lot of potential but missed the mark. I used whole wheat flour (couldn't find emmer) and the crust was great! I felt that the quantity of almond filling was not enough and in fact the taste disappeared under the tart cranberries. I would do this again, but make more filling or use almond paste which has more body and is sweeter.
OMG That there's a keeper! I couldn't find the fancy flour but used reg''lar flour and made no other diviations! Oh yes, I did. I used "almond meal" from Trader Joe's in place of the ground, blanced almonds. It was plum wonderful and I'll do it agin.
My son really liked this. The almond frangipane balanced out the tartness of the cranberries a bit. Whipped cream or vanilla ice cream is good with it. Will make again when I need to use up some cranberries.