Pies, Tarts and Desserts
Cranberry Orange Crostata with Honey and Citrus
This rustic Cranberry Orange Crostata marries the sharp tang of winter berries with the aromatic brightness of fresh citrus zest. Wrapped in a flaky, buttery crust, this open-faced tart is a stunning centerpiece for any seasonal gathering.
- Prep
- 25 min
- Cook
- 40 min
- Serves
- 4
- Level
- Easy
- Per serving
- 450 kcal
Method
In a large bowl, whisk together the flour and salt. If making a grain-free version, replace the flour with 1 cup almond flour and 1/4 cup tapioca starch.
Cut the chilled butter (or firm coconut oil for a dairy-free version) into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Gradually add ice water, one tablespoon at a time, mixing until the dough just begins to come together. Shape into a disk, wrap in parchment, and refrigerate for at least 30 minutes. Note: Grain-free dough benefits from an extra 15 minutes of chilling to handle better.
Preheat your oven to 400°F (200°C). In a medium bowl, toss the fresh cranberries with orange zest, orange juice, honey, and arrowroot powder until evenly coated.
On a lightly floured surface, roll the dough out into a rough 10-inch circle. It doesn't need to be perfect—the rustic look is part of the crostata's charm.
Transfer the dough to a baking sheet lined with parchment. Mound the cranberry mixture in the center, leaving a 2-inch border.
Gently fold the edges of the dough over the fruit, pleating as you go, leaving the center open. Brush the crust with a little water or egg wash if desired.
Bake for 35-40 minutes, or until the crust is golden brown and the cranberry juices are bubbling and thickened.
Let the crostata cool for at least 15 minutes before slicing to allow the fruit filling to set.
Notes
Ensure your butter or coconut oil is very cold; this creates the steam pockets necessary for a flaky crust.
If your cranberries are particularly tart, you can add an extra tablespoon of honey to the filling mixture.
For the grain-free variation, roll the dough between two sheets of parchment paper to prevent sticking and facilitate transferring it to the baking sheet.
The orange zest is essential—it provides the aromatic oils that balance the heavy acidity of the cranberries.
