Cranberry Frangipane Crostata Recipe

Name: Cranberry Frangipane Crostata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PASTRY; 3/4 cup emmer farro flour; 3/4 cup all-purpose flour; 1/2 teaspoon kosher salt; 1/2 cup plus 2 tbsp. cold unsalted butter, cut into cubes; FILLING; 1/4 cup unsalted butter, at room temperature; 1/2 cup plus 2 tbsp. sugar, divided; 1/3 cup blanched almonds, finely ground; 1 large egg; 1 tablespoon emmer farro flour or all-purpose flour; 1/4 to 1/2 tsp. almond extract; 1/4 teaspoon vanilla extract; Pinch of kosher salt; 3 cups fresh or frozen cranberries; 1 large egg, beaten with 1 tsp. water

Servings: persons

PASTRY
3/4 cup emmer farro flour
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 cup plus 2 tbsp. cold unsalted butter, cut into cubes
FILLING
1/4 cup unsalted butter, at room temperature
1/2 cup plus 2 tbsp. sugar, divided
1/3 cup blanched almonds, finely ground
1 large egg
1 tablespoon emmer farro flour or all-purpose flour
1/4 to 1/2 tsp. almond extract
1/4 teaspoon vanilla extract
Pinch of kosher salt
3 cups fresh or frozen cranberries
1 large egg, beaten with 1 tsp. water

1
Make pastry: In a food processor, pulse flours and salt to mix. Add butter and whirl 3 seconds. Drizzle in 1/3 cup ice water, pulsing until mixture comes together in a shaggy ball but still has bits of butter showing. Form into a disk, wrap airtight, and chill at least 2 hours.
2
Make filling: Beat butter and 1/4 cup plus 2 tbsp. sugar in a bowl with a mixer on medium speed until light and fluffy. Switch to low speed, then blend in almonds, then egg, then flour, extracts, and salt until just combined.
3
Stir together cranberries, remaining 1/4 cup sugar, and 1 tbsp. water in a medium bowl. Set aside.
4
Roll pastry on a floured work surface into a 14-in. circle, turning pastry over and dusting with flour to prevent sticking. Trim edges, then transfer to a piece of parchment paper. Spread frangipane over pastry, leaving a 3-in. border. Top frangipane with cranberries.
5
Fold border of dough up and over cranberries, pleating dough as you go (berries will be uncovered in center). Press on pleats to seal, then transfer crostata on parchment to a rimmed baking sheet. Chill 30 minutes (otherwise pastry will ooze).
6
Preheat oven to 375u00b0. Brush crust with egg wash. Bake crostata until deep golden brown, about 45 minutes. Loosen from pan with a spatula while still hot.
7
Make ahead: Pastry, up to 1 day, chilled. Frangipane, up to 2 days, chilled airtight; return to room temperature before using. Or bake crostata 2 days ahead; keep chilled, then rewarm at 350u00b0 for 15 minutes.
8
Note: Nutritional analysis is per serving.

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: PASTRY, 3/4 cup emmer farro flour, 3/4 cup all-purpose flour, 1/2 teaspoon kosher salt, and more.

Yes, Cranberry Frangipane Crostata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cranberry Frangipane Crostata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions