This is a seasonal favorite in our house! Use blood oranges when in season or Cara Cara oranges when they're not!
Rustic Cranberry Crostada with Candied Oranges
Rustic Cranberry Crostada with Candied Oranges
Category
Dessert
Servings
6
Prep Time
45 minutes
Cook Time
30 minutes
This was our very first crostada that we ever taught and holds a special place in our hearts! This recipe is an advanced level recipe and will take some time! It's not an overly sweet dessert with a thin layer of filling, more European style than American "pie". Just so you know what to expect :) Perfect at the end of a big meal or with a cup of coffee.
This recipe is for those of you out there who love spending time in the kitchen to relax and who love to tackle technical recipes!
David Cook
Ingredients
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4 oz butter, cold and cut into small pieces
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8 oz, all purpose flour
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3 oz, ice cold water
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½ tsp. salt
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2 blood oranges, oranges, tangerines or mandarins sliced in thin rounds, any seeds removed
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2 c. water
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2 c. sugar
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1 c. fresh cranberries
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2 tablespoons candied ginger
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¼ c. toasted walnuts
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3 T. white sugar
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1 T. packed brown sugar
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¼ tsp. ground ginger
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1/8 tsp. ground cardamom
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½ T. cornstarch
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1 tsp. orange juice
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½ tsp vanilla extract
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1 egg, lightly beaten
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Deco sugar or sugar crystals
For The Crust
For The Filling
Directions
For The Crust
Combine the flour and salt in a bowl. Add butter and either using your hands or a pastry cutter, cut butter into flour until small pieces remain. Add water in 1 tablespoon increments until dough just comes together. Shape into a disc and refrigerate for 20 minutes.
For The Candied Oranges
In a large saucepan, combine the 2 cups of water and the 2 cups of sugar and bring to a boil. Reduce heat to medium high and add the orange slices. Cook the oranges for 15 minutes on a rolling simmer and then turn off the heat and let the oranges rest in the pan until they have cooled slightly, 5-7 minutes. Remove from the pan and place on a wire rack to drain and come to room temperature 15-20 minutes. Set aside. (Be careful not to cook the oranges on a rolling boil or the middles will cook away)
For The Cranberry Mixture
In a large bowl, mix together the white and brown sugar, gingers, cardamom, cornstarch, vanilla, and orange juice; combine well. Next, add in the cranberries and walnuts and toss well to coat evenly.
To Assemble
Preheat oven to 375.
Remove the dough from the refrigerator, and gently roll out the dough out so it is 2 inches larger than a cast iron pan (you can also make a circle about 10” and place it on a baking sheet). Gently transfer the dough to the cast iron pan, and then make a circle of candied orange slices in the bottom, leaving 1 ½ inch gap to the edge of the pan. (not all orange slices will be used) Next, spoon the cranberry mixture over the orange slices to make a mound, making sure to maintain the gap to the edge of the pan. Place remaining cranberry mixture in a ring at the edge of the pan, where you left space. Now, gently fold the crust over the orange cranberry mound, folding in the edges every inch or two. When the edges are all folded in, brush beaten egg around the top of the crust, using a pastry brush and sprinkle with deco sugar (your own desired amount) on top of the crust. Bake on the bottom shelf of a preheated 375 degree over 40-50 minutes, or until the crust has browned nice and evenly. Remove from the oven and serve immediately.