But since I’m always in charge of desserts, I’ve got crostatas, pies, and cakes consuming my thoughts. Not that that’s a bad thing.
It is sort of distracting. Especially when I have a to-do list that is too long and keeps magically disappearing. Even more distracting when I finally figured out how to use Pinterest. I spent over an hour just “liking” so many Thanksgiving pins.
Look at how cute these Thanksgiving Printables are! My favorite is: “Get Your Pie On”.
Pasta Frolla recipe:
300 grams (10.54 ounces)pastry flour
200 grams (7.025 ounces) unsalted butter
100 grams (3.512 ounces) sugar
1 whole egg and 1 yolk ( 60 grams eggs)
1/2 cup orange marmalade
2 medium sized apples, peeled, cored and sliced into quarters
*To prevent the apples from browning, squeeze the juice of one lemon over the apples and mix it together.
Pasta Frolla Directions:
In the bowl of a food processor, add the flour and sugar and process a few times to mix together. Next add the butter and pulse a few times until the mixture looks like wet sand. Add the egg and yolk and process a few seconds more until the dough forms (this should be about 5-7 more pulses). Be sure to not overprocess the dough.
Dump the dough from the food processor bowl onto a lightly floured counter. Form the dough into a disk and chill in the refrigerator for about an hour.
Bring all the filling ingredients to a boil in a heavy medium pot. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Simmer for about 20 minutes. Don’t worry if every single cranberry does not completely pop. Set the sauce aside to cool.
baking the crostata:
(For some nice step-by-step photos on how to roll out the dough, check out this ricotta crostata I made last year.)
Preheat oven to 375°F with a foil-lined large baking sheet on middle rack.
When dough is nicely chilled, remove from the refrigerator. Roll out the dough between 2 sheets of plastic wrap into a 13-inch round about 1/8 thick.
Spray an 11-inch fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the tart pan; release the rolling pin and let the dough fall into the tart pan. Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, that’s not a problem. Simply piece the dough together. Press the sides of the dough about 1/2 inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom (about 1/4-inch thick). Cut off the extra dough from the sides and keep these excess pieces to make the lattice topping. Place this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.
When the dough is chilled and ready to fill, remove the tart pan from the refrigerator and prick the pastry bottom with a fork a few times.
Spread the marmalade evenly over the top. Layer on the apple slices.
Place the dough strips in a criss-cross pattern over the apple slices. If they’re not chilled enough, some may break as you’re laying them down. It’s ok. It will still be wonderful.
Bake for about 40-50 minutes at 375 F, or until the crust is golden brown.
We’ll be back with more PIE recipes for the holidays soon! What do you make for Thanksgiving?