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.
Cranberry Frangipane Crostata
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.
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Chill: 2 Hours, 30 Minutes
- Calories: 422
- Calories from fat: 53%
- Protein: 6.9g
- Fat: 25g
- Saturated fat: 13g
- Carbohydrate: 44g
- Fiber: 3.5g
- Sodium: 129mg
- Cholesterol: 106mg
- 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
- 1. 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.
- 2. 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.
- 3. Stir together cranberries, remaining 1/4 cup sugar, and 1 tbsp. water in a medium bowl. Set aside.
- 4. 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.
- 5. 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).
- 6. 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.
- Note: Nutritional analysis is per serving.
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