Cranberry and Toasted Walnut Crostata
Walnut Crust Dough
1 1/2 cups all purpose flour
1 Tablespoon plus 1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup toasted walnuts, finely chopped
4 Tablespoons chilled unsalted butter, cut into 1 tablespoon pieces
2 large egg yolks
3 tablespoons ice water
Cranberry Walnut Filling
1 cup heavy cream
1/4 cup granulated sugar
1 cup dried cranberries
1 1/2 cups toasted walnuts
1/4 teaspoon ground cinnamon
Place 1 1/4 cups flour, 1 teaspoon sugar, and the salt in the bowl of an electric mixer fitted with a paddle. Mix on low for 15 seconds to combine the ingredients. Add all but 2 tablespoons of the chopped walnuts ( the reserved will be sprinkled on the crust just prior to baking) and combine on low for 15 seconds. Add the chilled butter and mix on low for 1 1/2 to 2 minutes, until the mixture develops a coarse texture. In a small bowl, whisk together 1 egg yolk with the ice
water. Add the egg mixture to the mixing bowl and mix on low for 1 minute, until a loose dough is formed. Remove the dough from the mixer and form into a smooth round ball. Flatten and wrap in plastic wrap and refrigerate for at least 2 hours. The filling should be prepared as soon as the dough is refrigerated.
Heat the heavy cream and the 1/2 cup sugar in a 3 quart saucepan over medium heat. When hot, stir to dissolve the sugar. Bring to a boil, then adjust the heat and allow to simmer for 6 minutes, until slightly thickened. Remove from heat and add the cranberries, 1 1/2 cups toasted walnuts, and the cinnamon; stir with a rubber spatula to thoroughly combine.
Line a 9 inch pie pan with plastic wrap. Transfer the hot filling to the pie pan, spreading the mixture evenly to the edges. Refrigerate until ready to assemble the crostata.
Preheat oven to 375°f
Roll the dough using the remaining 1/4 cup of flour as necessary to prevent the dough from sticking, into a circle 14 inches in diameter and 1/8 inch thick. Place rolled dough on a parchment lined cookie sheet. Invert the chilled cranberry filling onto the centre of the pastry. Fold the edges of the dough towards the centre to enclose the cranberry walnut filling, leaving a 3 to 4 inch window of fruit and nuts. Refrigerate 10 minutes.
In a small bowl whisk the remaining egg yolk. Brush the top of the pastry with the whisked egg. Sprinkle the reserved finely chopped walnuts over the crust and then sprinkle with remaining tablespoon sugar.
Place in oven on centre rack and bake for 30 minutes or until golden brown. Remove and allow to stand at room temperature for 15 minutes. Serve warm.
NOTE: I cut the butter into the flour and nut mixture in the food processor and then poured the mixture into a bowl before adding the egg and water. Mixed with a fork.
NOTE: I sprinkled some coarsely chopped Callebaut chocolate on top of the cranberry walnut filling before folding the pastry over the filling.