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.
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...
Read MoreThis 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.
Read MoreEasy to make, beautiful presentation, flavors complimented each other very well. Definitely making this again!
Read MoreOMG 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.
Read MoreMy 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.
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