Sunday, February 15, 2015

Apple Cranberry Crostata

Can you ever not figure out what to say because you have so much on your mind that you don't even know where to start? That's where I have been the past week. Trying to figure out what to say. Do I chat about the classes I started taking? How it's weird to be back in a classroom for a couple of classes and having to take quizzes. Or how last weekend we had homework where we actually had to make a PowerPoint and present it the next day. It's just so different since I haven't taken a class in...7 years!  That I am loving it because I am such an uber nerd and love learning.

Do I talk about how nervous I was about the actual execution of making my nephews birthday cake, decorating it with fondant and then having to carry it on the airplane. Crossing my fingers the entire time that first it would make it through security and then be "safe" in the overhead bin after takeoff and landing.

I'll get around to talking about this cake in a post later.

Do I chat about how freaking excited I am to have the opportunity to help out at two different weddings this coming May and June as the day-of-coordinator.  As much as I love baking; I love planning events too.

Or should I just chat about this apple crostata.  How I wasn't really ready to let go of just a hint of the holidays by throwing some fresh cranberries into this apple crostata when I made it last month.  The cranberries just add a great hint of tartness to this cinnamony sweet crostata. That I cheated this time and totally used a store bought pie crust, but if you have the time feel free to make it yourself!  No matter what's in your mind or whether you make your own pie crust,'s the weekend after all.

A view from the top.

Apple Cranberry Crostata: (recipe adapted from Barefoot Contessa)
1 1/2 pounds Macintosh, Macoun, or Empire apples (3 large)
1/4 cup chopped fresh cranberries 
1/4 teaspoon grated orange zest 
1/4 cup flour 
1/4 cup granulated or superfine sugar 
1/4 teaspoon kosher salt 
1/4 teaspoon ground cinnamon 
1/8 teaspoon ground allspice 
1/8 teaspoon nutmeg
4 tablespoons (1/2 stick) cold unsalted butter, diced 
1 rolled refrigerator pie crust

1.  Preheat the oven to 450 degrees.  Line a baking sheet with parchment paper.  Unroll the pie crust onto the parchment paper. 

2.  For the filling, peel, core, and cut the apples into eighths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the pie dough with the apple chunks and the chopped cranberries leaving a 1 1/2-inch border. 

3.  Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade.  Add the butter and pulse until the mixture is crumbly.  Pour into a bowl and rub it with your fingers until it starts holding together.  Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle. 

4.  Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.  Enjoy!

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