Ingredients
Pastry:
- 3/4 cup Bluebird Emmer Flour
- 3/4 cup all-purpose flour
- 1/2 tsp 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 tbspn emmer farro flour or all-purpose flour
- 1/4 to 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- Pinch of kosher salt
- 3 cups fresh or frozen cranberries
- 1 large egg beaten with 1 tsp water
Methods
- 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.
- 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.
- Stir together cranberries, remaining 1/4 cup sugar, and 1 tbsp. water in a medium bowl. Set aside.
- 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.
- 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).
- Preheat oven to 375°. Brush crust with egg wash. Bake crostata until deep golden brown, about 45 minutes. Loosen from pan with a spatula while still hot.
- 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 350° for 15 minutes.
