Cranberries' super-tart flavor brightens these rustic individual pastries.
Make Ahead: The dough needs to be refrigerated for at least 1 hour and up to overnight. The crostatas can be assembled (unbaked) and refrigerated a day in advance. They can be baked several hours in advance and kept at room temperature.
- For the crust
- 3 cups flour, plus more for the cutting board
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup organic, cold-pressed coconut oil, at room tmperature
- 1 extra-large egg
- 1 tablespoon distilled white vinegar
- 7 tablespoons ice water
- Demerara sugar, for sprinkling
- For the filling
- 4 large crisp, fresh apples, such as Fuji or Honeycrisp
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 cups fresh cranberries
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons cornstarch
- 10-ounce log almond paste or marzipan (make sure it feels soft and pliable)
For the crust: Combine the flour, sugar and salt in a medium bowl. Use a pastry cutter, two forks or your fingers to cut in the (solid) coconut oil so the flour mixture resembles small peas.
Whisk together the egg, vinegar and ice water in a liquid measuring cup, then add to the flour mixture. Gently press the dough together without kneading. Divide the dough in half and wrap each portion in plastic wrap. Refrigerate for 1 hour or up to overnight.
Meanwhile, make the filling: Peel and core the apples. Cut them in half, then into thin slices. Toss them in a large bowl and sprinkle evenly with the lemon juice. Add the cranberries, brown and granulated sugars, cinnamon and cornstarch, tossing to coat evenly.
Use a little cornstarch to lightly coat a cutting board. Roll out the almond paste or marzipan log into a 6-by-12-inch rectangle, about 1/8-inch thick. Cut it into 8 pieces, each about 3 inches square, and move them to the side.
Use a little flour to coat a work surface. Working with one-half of the dough at a time, unwrap and roll out to a round that's 15 inches across. Cut into quarters. Place a piece of the almond paste or marzipan in the center of each portion of dough. Use half of the apple-cranberry mixture to create portions that cover each piece of the almond paste or marzipan, arranging the fruit so the slices encircle or cradle the cranberries in the middle.
Repeat with the remaining dough and filling.
Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper or a silicone liner.
Gather up the edges of the dough, bending and turning it inward, like pleating a folding fan, to form crostatas that are roughly round; they will show a bit of fruit in the center. Transfer to the prepared baking sheet, then sprinkle the Demerara sugar on top of each one and place the baking sheet in the oven. After 30 minutes, start checking for color and doneness; if the crostatas seem to be browning too quickly, cover loosely with aluminum foil. Bake for a total of 45 to 50 minutes. The filling should be slightly bubbling.
Serve warm or at room temperature.
From California cooking instructor Linda Capeloto Sendowski.
Tested by Linda Capeloto Sendowski and Sheilah Kaufman.
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