Cranberry Orange & Hazelnut Crostata
Makes:
one 9-inch (23 cm) tart
Serves:
8
Prep Time:
25 minutes
Cook Time:
45 minutes
Category:
Recipe from Anna Olson’s Baking Wisdom
© 2023 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. All rights reserved.
Both cranberries and hazelnuts have a lot of flavour, so they partner wonderfully in this crostata. Adding orange zest to the pastry and the filling really gives this dessert a holiday flair.
NOTES: The tart will keep, loosely covered, in the fridge for up to 3 days.
Ingredients
Crostata dough:
- ¾ cup (175 g) unsalted butter, at room temperature
- ½ cup (100 g) granulated sugar
- 2 tsp finely grated lemon or orange zest
- 1 tsp vanilla extract
- 2 large egg yolks
- 1⅓ cups (200 g) all-purpose flour
- 1 cup (120 g) ground hazelnuts
- ½ tsp baking powder
- ¼ tsp fine salt
Filling & Assembly
- 4 cups (440 g) fresh or frozen cranberries
- 1½ cups (300 g) granulated sugar
- 1 navel orange
- 1 tsp ground cinnamon
- 2 Tbsp (30 mL) brandy or orange liqueur (optional)
- Egg wash, for brushing
Step by Step Instructions
Step 1
Cream the butter, sugar and zest together by hand or using electric beaters on medium speed until smooth and fluffy. Beat in the vanilla and egg yolks until combined.
Step 2
Add the dry ingredients. Whisk the flour, ground nuts, baking powder and salt in a separate bowl and add to the batter, stirring until well combined.
If you’re grinding whole nuts for this recipe, place the 120 g of nuts (or volume equivalent, which may vary by nut) in a mini chopper or food processor with ½ cup (75 g) flour and pulse until finely ground. The flour will absorb the nut oils so you don’t turn the nuts into a paste.
Step 3
Divide the dough into two discs, wrap and chill for at least 1 hour.
Step 4
Make the cranberry filling. Place the cranberries and sugar in a large saucepan over medium heat. Finely grate the zest of the orange into the pot, cut the orange in half, squeeze its juice into the pot and then toss both halves in as well. Add the cinnamon and bring this mixture to a simmer, stirring often. Simmer the cranberries until they have popped, about 15 minutes. Remove from the heat, stir in the brandy or orange liqueur (if using) to cool and remove and discard the orange halves. Chill the filling completely before using.
Frozen cranberries don’t set up as firmly as fresh cranberries, so if using frozen, cook down the sauce an extra 3 to 5 minutes, stirring often.
Step 5
Preheat the oven to 350°F (180°C). Dust the bottom of a 9-inch (23 cm) removable-bottom tart pan with flour and place on a baking tray. Lightly dust a work surface with flour.
Step 6
Knead the first disc of crostata dough on the floured surface to soften it a little, then roll it into a disc about ¼ inch (6 mm) thick. Line the tart pan with the pastry, trimming away any excess.
Step 7
Spoon the cranberry filling into the tart pan and spread it to level.
Step 8
Knead the second disc of crostata dough to soften it and then roll it into a circle just over 10 inches (25 cm) across. Use a small cookie cutter to cut out a few shapes (the cut-outs will reveal the filling beneath). Carefully lift the pastry and place it on top of the jam filling. Trim away any excess at the edges and brush the crostata with the egg wash.
Step 9
Bake for 25 to 30 minutes, until an even golden brown. Cool the crostata completely in its pan on a rack, then carefully remove from the pan to serve at room temperature. You can also serve the tart chilled: refrigerate for 2 hours in the pan before removing to dust with icing sugar and serve.
