Cranberry Crostata

By ltrodrigu

Ingredients

• For the Crust:
• 3/4 cup all-purpose flour
• 3/4 cup whole-wheat flour
• 1/4 cup rye flour
• 1 tablespoon flaxseed meal
• 1 tablespoon cornmeal
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup unsalted butter, cubed
• 1/4 cup ice water
• For the Filling:
• 8 cups fresh cranberries
• 1 cup orange juice
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 tablespoon plus 1 teaspoon cornstarch
• 6 tablespoons unsalted butter
• For the Egg Wash:
• 1 egg yolk
• 2 tablespoons cream
• Pinch of salt
• 1 tablespoon granulated sugar

Details

Servings 8
Adapted from wsj.com

Preparation

Step 1

Make Crust:
In a food processor, combine flours, flaxseed meal, cornmeal, sugar, baking powder and salt. Pulse once to blend. Add butter and pulse until butter pieces are pea-size, about 3 times. Pour water over mixture and pulse until dough starts to come together, about 3 times. (Dough will by dry and clumpy.) Dump dough onto a clean, unfloured work surface. Firmly press dough with the heel of your palm and squeeze together to blend wet and dry patches. Repeat until dough holds together, but do not overwork. (You should still see bits of butter running through dough.)

Press dough into a ¾-inch-thick disk, wrap tightly in plastic and refrigerate at least 30 minutes or freeze 1 month. If frozen, thaw in refrigerator overnight before using.

Make Cranberry Filling:
Toss everything together in a nonreactive pot. Cook over medium-high heat until mixture starts to bubble. Reduce heat to medium and cook until cranberries pop and juices thicken, about 10 minutes. Cool completely.

Assemble Pie:
Remove dough from refrigerator and let warm until it’s malleable but not too soft, about 15 minutes at room temperature. On a lightly-floured surface, roll dough to a 14-inch circle.

Transfer to a greased 9-inch springform pan and allow edges to drape over sides. Add cranberry filling. Whisk together egg yolk, cream and pinch of salt. Brush overhanging dough with egg wash and fold over filling. Brush top of crust with egg wash and sprinkle with granulated sugar. Freeze 20-25 minutes.

Preheat oven to 350 degrees. Bake from semi-frozen until filling bubbles and crust is a deep golden brown, 50 minutes.

Cool 15 minutes before releasing springform. Run a knife around the edge and then gently release pan. If you feel any resistance, close springform and run knife around edge again. Remove springform collar and let crostata cool on springform base.

Crostata is best the day it’s made but will keep 2 days, well-wrapped, at room temperature.