Best Cranberry Walnut Crostata Recipes

Crostata Di Noci E Mirtilli Rossi: Cranberry Walnut Tart image

Provided by SeaChelle

Categories Tarts

Time 1h25m

Yield 1 tart, 6-8 serving(s)

Number Of Ingredients 11

1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into cubes
1/2 teaspoon finely grated lemon rind
2 1/2 tablespoons ice water
2 cups fresh cranberries
1/2 chopped walnuts
3 tablespoons sugar
2 tablespoons brown sugar
confectioners' sugar

Steps:

In a food processor, combine flour, 2 tablespoons sugar, and salt. Pulse briefly to combine.
Add chilled butter and lemon rind, pulse 10-12 times or until butter mixture resembles coarse oatmeal.
With food processor running, add ice water all at once.
Process for about 10 seconds until a ball of dough forms.
Turn dough onto a sheet of plastic wrap. Flatten to form a 1-inch circle. Wrap dough tightly and refrigerate at least one hour.
Roll dough into an 11-inch circle on a lightly floured surface. Place dough on a baking sheet.
In a large bowl, thoroughly combine cranberries, walnuts, 3 tablespoons of sugar, and brown sugar.
Spoon cranberry mixture over crust, leaving about a 1-inch border around the outside edge. Fold dough over cranberries, pinching as necessary to keep it in place.
Bake 15-18 minutes, or until crust is golden and berries are juicy.
Cool on a rack about 10 minutes. Dust with sifted confectioners sugar.
Serve warm.

Nutrition Facts : Calories 218.5, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.4, Sodium 100.9, Carbohydrate 34.8, Fiber 2.1, Sugar 16.3, Protein 2.4

Cranberry-Walnut Crostata image

Provided by Food Network

Number Of Ingredients 10

2 cups flour
1/2 pound butter, cut into cubes and well chilled
1/4 cup finely granulated sugar
1/4 teaspoon Kosher salt
1/4 cup iced water
2 cups cranberries, washed and picked through
1/2 cup chopped walnuts
2 tablespoons superfine sugar
2 tablespoons dark brown sugar
Confectioner's sugar for dusting

Steps:

Preheat the oven to 450 degrees.
To make the dough combine flour, butter, sugar and salt in a food processor and pulse until the mixture resembles a coarse meal. With the machine running, slowly add ice water just until dough forms. Cover and chill for 30 minutes.
On a lightly floured surface, roll out dough into an 11-inch round. Transfer the dough to a baking sheet.
In a bowl combine cranberries, walnuts, sugar and dark brown sugar and toss together. Place cranberry mixture in the tart shell, leaving a 1 1/2-inch border around the outside edge. Raise the borders of dough to enclose the sides of the tart, draping it over the fruit. Gently press the edge of the folded dough onto the baking sheet, being careful not to mash the fruit. Pinch the pleats that form from the draping.
Bake the tart for 15 to 18 minutes or until the crust is golden brown and the berries are juicy. Cool the crostata on a rack for 10 minutes and dust with confectioner's sugar.