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Walnut Crostata's picture
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Granulated sugar 1 Tablespoon (Plus 1 Teaspoon)
  Salt 1⁄2 Teaspoon
  Walnuts 1⁄2 Cup (8 tbs), finely chopped
  Cold unsalted butter 4 Tablespoon, cut into 1 -tablespoon pieces
  Egg yolks 2 Large
  Ice water 3 Tablespoon
  Heavy cream 1 Cup (16 tbs)
  Granulated sugar 1⁄4 Cup (4 tbs)
  Dried cranberries 1 Cup (16 tbs)
  Toasted walnuts 1 1⁄2 Cup (24 tbs)
  Ground cinnamon 1⁄4 Teaspoon

To make the walnut crust dough, place 1 1/4 cups of the flour, 1 teaspoon sugar, and the salt in the bowl of an electric mixer fitted with a paddle.
Mix on low speed for 5 seconds to combine the ingredients.
Add all but 2 tablespoons of the chopped walnuts (the reserved walnuts will be sprinkled on the crust just prior to baking) and mix on low speed for 1 5 seconds.
Add the cold butter and mix on low for 1 1/2 to 2 minutes, until the mixture develops a coarse texture.
In a small bowl, whisk together 1 of the egg yolks with the ice water.
Add the egg-water mixture to the mixing bowl and mix on low for 1 minute, until a loose dough is formed.
Remove the dough from the mixer and form it into a smooth round ball.
Wrap the dough in plastic wrap and refrigerate for at least 2 hours.The filling should be prepared as soon as the dough is refrigerated.
To prepare the cranberry walnut filling, heat the heavy cream and sugar in a 3-quart saucepan over medium heat.
When hot, stir to dissolve the sugar.
Bring to a boil, then adjust the heat and allow to simmer for 6 minutes, until slightlv thickened.
Remove from the heat and add the cranberries, walnuts, and cinnamon; stir with a rubber spatula to thoroughly combine.
Line a 9-inch pie pan with plastic wrap.Transfer the hot filling to the pie pan, spreading the mixture evenly to the edges.
Refrigerate until ready to assemble the crostata.
To assemble and bake the crostata, preheat the oven to 37S°F.
After the crostata dough has been refrigerated for 2 hours, transfer it to a clean, dry, lightly floured sheet of parchment paper.
Roll the dough (using the remaining 1/4 cup flour as necessary to prevent the dough from sticking) into a circle about 14 inches in diameter and 1/8 inch thick.
Place the rolled dough (leave it on the parchment paper) on a baking sheet.
Invert the chilled cranberry and walnut mixture onto the center of the rolled dough (discard the plastic wrap).
Fold the edges of the dough towards the center to enclose the cranberry and walnut mixture, leaving a 3 1/2 to 4-inch "window" of fruit and nuts.
Refrigerate for 10 minutes.
In a small bowl, whisk the remaining egg yolk.
Brush the top of the crostata dough with the whisked yolk.
Sprinkle the reserved finely chopped walnuts over the egg-washed dough, then sprinkle with the remaining tablespoon sugar.
Place the baking sheet with the crostata on the center rack of the preheated oven and bake for 30 minutes, until golden brown.
Remove the baked crostata from the oven and allow to stand at room temperature for 15 minutes before cutting and serving.

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