Cranberry Frangipane Crostata

  • ktitus Posted: 12/04/11
    Worthy of a Special Occasion

    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.

  • dmarkowitz Posted: 11/30/11
    Worthy of a Special Occasion

    Easy to make, beautiful presentation, flavors complimented each other very well. Definitely making this again!

  • lollypaul Posted: 11/20/11
    Worthy of a Special Occasion

    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.

  • marianneevans Posted: 11/30/11
    Worthy of a Special Occasion

    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.

  • deannelc Posted: 01/29/14
    Worthy of a Special Occasion

    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...

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