Ginger Apple Crostata with cranberries and toasted almonds - holycowvegan.net
Print Recipe
5 from 1 vote

Ginger Apple Crostata

A rustic Ginger Apple Crostata stewn with festive cranberries and toasted almonds. This free-form tart comes together quickly with under 10 ingredients.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American-Italian
Author: Vaishali ยท Holy Cow! Vegan Recipes

Ingredients

  • For the crust:
  • 1 1/4 cup unbleached all purpose flour
  • 4 tbsp vegan butter like Earth Balance cut into 1-cm cubes
  • 2 tbsp sugar
  • 1/4 tsp salt
  • Ice cold water
  • For the filling:
  • 2 large apples like gala or honeycrisp, seeds removed and cut into thin slices
  • 1/4 cup sugar
  • 1 lemon juiced
  • 3/4 tsp ground ginger
  • 1/4 cup Cranberries and toasted almond or pieces

Instructions

  • Make the crust: You can do this in a food processor or in a bowl. If using a food processor, place all ingredients except water in the food processor and pulse a few times, drizzling water in a tablespoon at a time, until the dough comes together. You don't want a wet dough because that will encourage gluten formation, making your crust chewy. Err, if you will, on the side of using less water than more.
  • If you're doing this by hand, place all the ingredients except water in a bowl and, using a fork, cut the pieces of butter into the flour until they break down into smaller bits but don't melt.
  • Drizzle in the water, a tablespoon at a time, mixing with your fork, until the dough just comes together. Again, try not to add too much water.
  • Wrap the dough in cling wrap, patting with your fingers to shape it into a disc. Refrigerate while you make the filling.
  • Make the filling: Place the sliced apples in a bowl with the sugar, lemon, and ground ginger. Mix well.
  • Set aside for 15 minutes.
  • Assemble the crostata:Preheat the oven to 400 degrees Fahrenheit.
  • Prepare a baking sheet by lining it with some parchment paper or foil.
  • Flour your rolling pin and the kitchen counter. Roll the dough into a disc about 12 inches across, trying to keep it as round as possible. If the edges start to fray, knock them back into a cleaner line by tapping with your fingers.
  • Be sure to keep turning the dough as you roll to ensure it doesn't stick to the surface, and dust with more flour if needed.
  • Fold the crust once and transfer to the baking sheet. Unfold.
  • Arrange the apple slices inside the crostata, leaving a 1-1/2 inch border. You can either overlap them in a circle, as I did, or you can just pile them in and spread them so they are in an even layer.
  • Fold the edges of the crostata over. You can be as precise or casual about this as you like: it's going to look great either way. If there is some juice left at the bottom of the bowl with apples, reserve it.
  • Place the crostata in the preheated oven and bake for 40 minutes.
  • Remove the crostata, brush the crust and the tops of the apples with the reserved juice from the apples.
  • Put the crostata back in the oven and bake another 15 minutes. The crust should be golden.
  • Remove the crostata from the oven and, using a wide spatula, transfer immediately from the parchment lined sheet to a rack. Be careful because the dough still feels pliable at this time-- it will firm up as it cools.
  • Scatter cranberries and almonds on top.
  • Serve after the crostata has cooled thoroughly.