The Pie and Pastry Bible
Dried Cranberry Walnut Crostata
Page 288
Cuisine: Eastern European | Course Type: Pies and Tarts
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Recipe Reviews
Peckish Sister from Central, FL
The crust was really delicious with the walnuts in it. I used the food processor method on the crust. I saw two slightly larger pieces of walnut while rolling out the dough, which I thought might be problematic, but they weren’t. It is important to have them chopped fine enough however. The longest part of this was getting the skins off of the walnuts. It might have gone easier, if I had roasted them just a little longer. It was interesting to boil the cream, add the dried cranberries and walnuts and see how that would look after two hours (a small pool of thick cream at the bottom). It may have looked better if I had had the pan level in the refrigerator. I was surprised that there was no water added to the egg yolk before brushing on, but it added a lovely deep yellow color and with the sugar and chopped walnut topping, it looked great. This was a straight forward recipe to make and it was a really show stopper. The filling has a very interesting creamy yet chewy consistency which adds to the appeal. The pictures show all the steps of the process. I intend to make it again, especially to take to pot luck events.
(edited 18th December 2011) (2) comment (2) useful
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