Apple Cranberry Crostata with Mascarpone

Hey, y’know what’s great about the crostata recipe I posted last week? It makes two crusts!

Last month, the Fare for All groceries I share with Mom included three golden delicious apples. You can tell just from the name – golden delicious – that these apple suck. It’s like people who tell you that they’re funny. If you were actually funny, you wouldn’t need to tell me.

These apples are so happy to not be golden delicious.

The craptastic texture of golden delicious mushballs made them excellent candidates to fill that second crostata crust in my freezer.

This recipe is adapted only slightly from Yankee Magazine, and it’s ridiculously good. The mascarpone melts into the apple juices, and makes a tangy, gooey sauce. The sugar hardens on the crust, creating a satisfying crunch. And the tart cranberries and lemon juice keep it fresh and light.

Professor Meowington says: Don't forget the lemon juice!

The only thing I didn’t love about this crostata was the sugar cinnamon mixture. It didn’t completely incorporate into the apple and cranberry filling. Next time I’ll toss the apples in the sugar and spices, rather than sprinkling the mixture on top.

Recipe below the fold

Apple Cranberry Crostata with Mascarpone
Adapted from Yankee Magazine

3 large golden delicious apples, about 1 1/2 pounds
Lemon juice
1/3 cup sugar
1/2 teaspoon cinnamon
Pinch of nutmeg
2 tablespoons flour
1/2 cup mascarpone cheese
1 cup fresh cranberries
1 egg, beaten well
2 tablespoons sugar for topping
1 crostata crust

Preheat the oven to 425 degrees. Peel and core the apples, slice them 1/8 inch thick, and toss them with a splash of lemon juice. In a separate bowl, combine the sugar, cinnamon, nutmeg, and flour.

On a lightly floured surface, roll the dough into a circle approximately 1/8 inch thick. Place the dough on a cookie sheet lined with parchment paper.

Neatly layer half the apple slices on the surface of the dough, leaving a 1 1/2-inch border all the way around. Scatter the cranberries over the apples. Sprinkle half the sugar-and-spice mixture over this, then dot with teaspoon-sized dollops of the mascarpone. Top with remaining apple slices and sprinkle with remaining sugar-and-spice mixture.

[Edited to add: I sprinkled the sugar mixture on the apples as directed, but I think it would be better to toss the apples in the mixture instead.]

Fold the sides of the dough up and over the edge of the filling. Brush the dough with egg, and sprinkle dough and filling with 2 tablespoons sugar. Bake for 10 minutes; lower oven temperature to 375 degrees F and bake 20 minutes longer. Remove from the oven when the crust is golden brown; cool 20 minutes.

Linked to: Newlyweds, Mrs. Fox’s Sweets, Mrs. Happy Homemaker, Something Swanky, My Sweet and Savory, Jennifer Cooks

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