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1
Make the tart dough: Combine the flour, sugar, and salt in a food processor and pulse to blend.
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2
Add the butter and pulse until the mixture forms coarse crumbs.
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3
Add vanilla and water to processor, then slowly add flour and cinnamon sugar.
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4
Pulse just until a dough forms, adding a little extra ice water if necessary.
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5
Divide the dough in half, and shape each half into a 1-inch-thick round.
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6
Wrap 1 disk tightly in plastic wrap and refrigerate for at least 1 hour; freeze the other for future use.
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7
Put a pizza stone or cookie sheet in the oven and preheat the oven to 425 degrees F for 45 minutes.
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8
Remove the dough from the refrigerator about 15 minutes before rolling to soften it slightly.
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9
Place the dough round between 2 sheets of parchment paper and roll into a 13-inch round (about a 1/4-inch thickness), flouring the round lightly as needed to keep the dough from sticking.
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10
Remove the top sheet of parchment.
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11
Use the rim of a small round bowl to make 6 individual crostatas.
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12
Cut around the edge of the bowl, in the dough, with a sharp knife.
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13
Slide a pizza peel or rimless baking sheet under the bottom sheet of parchment, and remove excess dough from crostatas.
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14
To make the filling, combine the apples, sugar, flour, and cinnamon in a bowl and toss well.
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15
Add cranberry sauce and salt and toss again, briefly.
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16
Paint the edges of the crostatas with egg yolk wash.
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17
Fill the center of the dough rounds with the apples (about 1/2 cup each) in an even layer, leaving a border of about 1 1/2 inches.
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18
Fold the border up and over the apples to make a rim.
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19
Brush the rim with egg wash, then sprinkle with coarse sugar.
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20
Trim the excess parchment with scissors, and press sides together.
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21
Use the pizza peel or baking sheet to transfer the crostatas, still with parchment underneath, to the oven, sliding it, with the paper, directly onto the pizza stone.
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22
Bake until the crust is nicely browned and the apples are bubbling, about 40 minutes.
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23
Remove from the oven with the peel or baking sheet and let cool on a rack for 15 minutes before serving.
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24
Serve warm.
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25
Note: This can be made hours ahead and reheated before serving.
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26
Michael's Notes: Every region has its own best baking apples.
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27
Be sure to talk to your green grocer to find out what's best near you!
