Mini Honey Almond Cranberry Crostatas Recipes

MINI HONEY-ALMOND CRANBERRY CROSTATAS

Steps:

• Heat oven to 425 degrees F. Place cooking parchment paper on cookie sheet. In 1-quart saucepan, heat water and honey to boiling. Stir in cranberries; reduce heat to medium-low. Cook 10-12 minutes, stirring frequently, until berries have popped and mixture is thickened. Cool slightly, about 15 minutes.
• Meanwhile, unroll crust on work surface. Roll crust out slightly; cut into 8 4-inch rounds. Reroll scraps and cut remaining rounds if necessary. Place rounds on parchment-lined cookie sheet. Discard scraps.
• Gently press 1 heaping teaspoon almond paste in center of each crust round. Divide cranberry mixture evenly over almond paste. Fold 1/2 inch of each crust round over filling, pinching slightly so crust lays flat on cranberry mixture. Sprinkle with almonds. Bake 14-16 minutes or until crust is golden brown. Drizzle 1 tsp. honey over each crostata. If desired, serve warm with ice cream.

CRANBERRY ALMOND CROSTATA

Steps:

• Make dough:
• Pulse almonds with 1/4 cup flour until finely ground (be careful not to grind to a paste).
• Beat together butter and brown sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Reserve 1 tablespoon beaten egg, chilled, for egg wash and beat remaining egg into butter mixture, then add vanilla and almond extracts, beating well. At low speed, mix in almond mixture, zest, salt, and remaining 1 3/4 cups flour until mixture just forms a dough.
• Halve dough and form each half into a 5- to 6-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 30 minutes.
• Make filling:
• Bring cranberries, orange juice, marmalade, brown sugar, and 1/4 teaspoon salt to a boil in a heavy medium pot, stirring, then simmer, uncovered, until some of cranberries burst and mixture is slightly thickened, about 5 minutes. Cool filling quickly by spreading it in a shallow baking pan and chilling until lukewarm, about 15 minutes.
• Bake crostata:
• Preheat oven to 375°F with a foil-lined large baking sheet on middle rack. Generously butter springform pan.
• Roll out 1 piece of dough between sheets of parchment paper into a 12-inch round (dough will be very tender). Remove top sheet of paper and invert dough into springform pan. (Dough will tear easily but can be patched together with your fingers.) Press dough over bottom and up side of pan, trimming dough to reach 1/2 inch up side of pan. Chill shell.
• Roll out remaining dough into a 12-inch round in same manner. Remove top sheet of paper, then cut dough into 10 (1/3-inch-wide) strips with pastry wheel and slide (still on wax paper) onto a tray. Freeze strips until firm, about 10 minutes.
• Spread filling in chilled shell and arrange 5 strips 1 inch apart on filling. Arrange remaining 5 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. Trim edges of all strips flush with edge of shell. Brush lattice top with reserved beaten egg and sprinkle crostata with granulated sugar.
• Bake crostata in pan on hot baking sheet until pastry is golden and filling is bubbling, 50 to 60 minutes. (If pastry is too brown after 30 minutes, loosely cover crostata with foil.) Cool crostata completely in pan on a rack, 1 1/2 to 2 hours (to allow juices to thicken).

MINI HONEY-ALMOND CRANBERRY CROSTATAS

Steps:

• 1. Heat oven to 425 degrees. Place cooking parchment paper on cookie sheet. 2. In a 1-quart saucepan, heat water and honey to boiling. 3. Stir in cranberries, reduce heat to medium-low. Cook 10-12 minutes, stirring frequently, until berries have popped and mixture is thickened. Cool slightly, about 15 minutes.
• 4. Meanwhile, unroll crust on work surface. Roll crust out slightly, cut into 8 (4-inch) rounds. Reroll scrapes and cut remaining rounds if necessary. Place rounds on parchment=lined cookie sheet. Discard scraps.
• 5. Gently press 1 heaping teaspoons almond paste in center of each crust round. Divide cranberry mixture evenly over almond paste. Fold 1/2" of each crust round over filling, pinching slightly so crust lays flat on cranberry mixture. Sprinkle each with almonds. Bake 14-16 minutes or until crust is golden brown. Drizzle 1 teaspoon honey over each crostata, if desired, serve warm with ice cream.