Cranberry Crostata

Crostata is one of those classic Italian desserts. It is a dessert that falls in the middle not a bar or a cake but a hybrid. This dessert is special to me because growing up my grandma, mom, and aunt would always make crostata with either apricot jam or strawberry jam and served it with tea after dinner. This dough ( aka pasta frolla) recipe is not exactly made the traditional Italian way, but it is as delicious as one! 

This crostata dough recipe is made without any eggs. I decided to opt for Bob’s Red Mill egg replacer and it worked out really great! I have been experimenting with Bob’s Red Mill egg replacer which is made up of baking soda and potato starch. I also sweetened the dough with honey, maple syrup and a tad bit of organic powdered sugar. Since Cranberry is in season, it was only fitting to make homemade cranberry jam and the jam came out perfect! To know how to make this cranberry crostata keep on reading.

Print Recipe

Cranberry Crostata

Prep Time

30

Cook Time

35

Servings

Ingredients

Crostata Dough

• 3 cups organic all purpose flour
• 1 1/2 sticks unsalted butter
• 3 tablspoons coconut oil (or add additional 3 tablespoons of unsalted butter instead)
• 1/2 cup Pure Organic Maple Syrup ( you can replace the maple and honey for 1 cup of granulated sugar)
• 1/3 cup honey
• 2 teaspoons baking powder
• 1/2 teaspoons salt
• pinch nutemg
• 2 tablespoons Bob's Red Mill Egg replacer ( you can replace this with 2 large eggs)

Cranberry Jam

• 1 1/2 cup fresh crandberry
• 1/3 cup honey
• 1/2 cup organic coconut sugar ( you can replace this with granulated sugar or maple syrup)
• 2 tablespoons corn starch
• 2 cups water

Prep Time 30 Cook Time 35 Servings Ingredients Crostata Dough 3 cups organic all purpose flour 1 1/2 sticks unsalted butter 3 tablspoons coconut oil (or add additional 3 tablespoons of unsalted butter instead) 1/2 cup Pure Organic Maple Syrup ( you can replace the maple and honey for 1 cup of granulated sugar) 1/3 cup honey 2 teaspoons baking powder 1/2 teaspoons salt pinch nutemg 2 tablespoons Bob's Red Mill Egg replacer ( you can replace this with 2 large eggs) Cranberry Jam 1 1/2 cup fresh crandberry 1/3 cup honey 1/2 cup organic coconut sugar ( you can replace this with granulated sugar or maple syrup) 2 tablespoons corn starch 2 cups water

Instructions

1. In a stand mixer, cream the butter, honey, powdered sugar and maple syrup until smooth.
2. In a separate bowl, mix the baking powder, salt, nutmeg and flour.
3. Add the flour in two parts into the butter and sugar mixture. Blend for a bit and then pour the mixture in a large bowl and add the remaining flour and mix the dough with your hands until smooth and lump free.
4. On a smooth surface form the dough into a disc and wrap it in plastic wrap and set in the fridge for just 20 - 30 minutes. Preheat oven 350 F Degrees

Cranberry Jam

1. In a medium sauce on medium heat, add the water, cranberry, honey and coconut sugar.
2. In a cup, add the corn starch 2 tablespoons of water and mix until the corn starch is dissolved.
3. Once the cranberry has cooked and soften a bit, add the corn starch and whisk constantly on medium heat until the mixture thickens into a jam.
4. When the jam has thickened, set aside and this is the time to taste and add additional sweetener to your preference.
5. Pour the cranberry jam through a strainer, but of course if you want the jam to have chunks skip this part.

Assembling the Crostata

1. In a tart pan, spray non stick and remove the dough from the fridge. Set aside a portion of the dough for the crumble topping. This dough is a bit crumbly so don't worry. Just evenly spread the dough in the tart pan ( see video below for reference) and spread the cranberry jam evenly. Crumble the reaming dough over the jam.
2. Place the crostata in the oven and bake for 30 -35 minutes or until the edges of the crostata is golden.
3. Let the crostata set and cool completely before slicing into it! Enjoy this cranberry crostata for breakfast with your morning coffee or a mid day treat!