The results were delicious and a crowd pleaser. The crust continued to be a problem for me as it stuck to the pan. I thought it was a bit too tart but my guests all liked it, many having seconds. Ruth states that “this tart is as good on day two as day one” and she is right. We had leftovers from the refrigerator the next day and it was still delicious.
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Monthly Featured Ingredient Cranberries!
A crostata is an open-faced fruit tart, often with a decorative lattice top. I have not made a crostata before but I have made plenty of tarts. This crostata caught my eye in Ruth Reichl My Kitchen Year and I was glad that cranberries were this month’s featured ingredient.
The tart dough is made with butter, sugar, egg, ground pecans, vanilla, flour and the zest of one lemon. It is a very tender dough and hard to work with. Ruth warns bakers that the dough will tear and she is right. Make the refrigerator and/or freezer your friend. She equally warns you about the lattice top tearing and I had lost my patience by then so I skipped a traditional lattice and just lay my strips five one way and five the other. I went for the rustic look.
The cranberry filling was easy. Fresh cranberries, juice of one orange, apricot preserves, and sugar are cooked for five minutes on the stove. Ruth is pretty loosey, goosey with her instructions but I cooked mine over medium heat for five minutes just until the sugar melted.
Cranberry Pecan Crostata page 43 or Ruth’s website.