Cranberry-Walnut Crostata

Recipe Ingredients

		For The Dough
2 cups	125g / 4.4oz	Flour
1/2 lb	227g / 8oz	Butter - cut into cubes,
		And well chilled
1/4 cup	49g / 1.7oz	Finely-granulated sugar
1/4 teaspoon	1.3ml	Kosher salt
1/4 cup	59ml	Iced water
		For The Filling
2 cups	186g / 6.6oz	Cranberries - washed, and
		Picked through
1/2 cup	73g / 2.6oz	Chopped walnuts
2 tablespoons	30ml	Superfine sugar
2 tablespoons	30ml	Dark brown sugar
		Confectioner's sugar - for dusting

Recipe Instructions

Preheat the oven to 450F.

To make the dough, combine flour, butter, sugar and salt in a food processor and pulse until the mixture resembles a coarse meal. With the machine running, slowly add ice water just until dough forms. Cover and chill for 30 minutes.

On a lightly floured surface, roll out dough into an 11-inch round. Transfer the dough to a baking sheet.

In a bowl combine cranberries, walnuts, sugar and dark brown sugar and toss together. Place cranberry mixture in the tart shell, leaving a 1 1/2-inch border around the outside edge. Raise the borders of dough to enclose the sides of the tart, draping it over the fruit. Gently press the edge of the folded dough onto the baking sheet, being careful not to mash the fruit. Pinch the pleats that form from the draping.

Bake the tart for 15 to 18 minutes or until the crust is golden brown and the berries are juicy. Cool the crostata on a rack for 10 minutes and dust with confectioner's sugar.

Source:
TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G34 broadcast 11-26-1997)

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