Flaky, fruity, and delicious, we have the recipe for Hartford Baking Company's Apple and Cranberry Crostata.
Hartford Baking Company's Apple and Cranberry Crostata
Yield: Approximately 20 small crostatas.
Yes, this recipe makes a lot. Even if you are baking for a smaller crowd we recommend making the full recipe of dough and then freezing half of it. Trust us, you'll thank us later.
10 Cups All Purpose Flour
3/4 Cup Sugar
2 Tbsp Salt
8 Sticks Butter, Cold
1 3/4 Cups Water, Cold
1 Egg Yolk
Combine dry ingredients in a large bowl with cubed, cold butter until butter is coated with flour.
In a separate, small bowl, combine egg yolks and water and whisk together until combined.
In a food processor, combine the butter and dry ingredients and pulse for 6-8 seconds, or until butter chunks have been reduced to the size of a pea.
Dump mixture out of food processor into a large clean bowl.
Slowly pour the egg and water mixture into the flour/butter mixture and work together with you hands to evenly distribute.
Dough will be a shaggy mass when done - careful not to overmix. The butter should not be totally incorporated into the flour.
Press the dough into a brick and wrap in plastic. Chill in your refrigerator overnight.
You can use any fresh fruit you like, though we recommend thinly sliced apples and fresh cranberries.
1 part flour
3 parts sugar
1 Tbsp cinnamon per 2 cups of fruit
Toss fruit with dry mix to lightly coat. Combine fruit and dry mix at a 20 to 1 ratio.
Dough - 4 oz
Filling - 6 oz
Roll dough to desired diameter
Egg wash outside edge of the dough
Spoon fruit into the center of the dough round
Fold edges over onto the fruit
Egg wash the crostata and sprinkle with raw sugar (if desired, not necessary)
Bake at 375 degrees for 18-23 minutes or until the crust is golden brown
Cool on a wire rack and enjoy!
You can also purchase Hartford Baking Company's Apple and Cranberry Crostata at their bakery located at 625 New Park Ave, West Hartford, CT 06110.