Apple-Cranberry Crostata
Yields: 8 servings
  • Crust:
  • 1¼ cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • ½ cup cold unsalted butter, cubed
  • 4 to 5 tablespoons ice water
  • Filling:
  • 1 tablespoon unsalted butter
  • 4 cups sliced Gala apples (about 3 medium apples)
  • ¼ cup dried sweetened cranberries
  • 1 tablespoon granulated sugar
  • 1 teaspoon all-purpose flour
  • ½ teaspoon lemon zest
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
  • 2 tablespoons cold unsalted butter, cubed
  • 1 large egg
  • 1 teaspoon water
  • 1 tablespoon turbinado sugar
  • Vanilla-Bourbon Caramel Sauce
  1. For crust: In the work bowl of a food processor, pulse together flour, sugar, and salt. Add cold butter, and pulse until mixture is crumbly. With processor running, add 4 tablespoons ice water in a slow, steady stream, just until dough comes together. Add remaining 1 tablespoon ice water, if needed. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Preheat oven to 375°. Line a large rimmed baking sheet with parchment paper.
  3. For filling: In a large skillet, melt butter over medium-high heat. Add apples; cook until apples begin to brown and are slightly tender, 3 to 4 minutes. Remove from heat. Let cool slightly, about 15 minutes.
  4. Let dough stand at room temperature until slightly softened, about 15 minutes. On a lightly floured surface, roll dough into a 13-inch circle. Transfer to prepared pan. In a large bowl, stir together apples, cranberries, granulated sugar, flour, zest, cinnamon, and salt. Spoon into center of dough, leaving a 2-inch border. Fold edges of dough over filling. (Dough will not completely cover filling.) Sprinkle cold butter over filling.
  5. In a small bowl, whisk together egg and 1 teaspoon water; brush over edges of dough. Sprinkle with turbinado sugar.
  6. Bake until crust is golden brown and apples are tender, about 45 minutes. Let cool on pan for at least 1 hour. Drizzle with Vanilla-Bourbon Caramel Sauce.
Recipe by Taste of the South at