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
ktitus Posted: 12/04/11
dmarkowitz Posted: 11/30/11
Easy to make, beautiful presentation, flavors complimented each other very well. Definitely making this again!
lollypaul Posted: 11/20/11
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
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
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...