Sunday, March 6, 2011

Apple-Cranberry (Vegan)

1-3/4 cups all-purpose flour, divided;
7 tablespoons granulated sugar, divided;
1/4 teaspoon salt;
6 tablespoons vegetable shortening;
6 tablespoons ice water;
1-1/2 pounds Jonagold, Braeburn or Gala apples, peeled, cored and cut into small chunks;
3/4 cup dried cranberries;
1/2 teaspoon grated orange zest;
1/2 teaspoon ground cinnamon;
1/8 teaspoon ground nutmeg;
3 tablespoons cold vegan margarine;

Combine 1-1/2 cups of the flour, 3 tablespoons of the sugar and salt in medium bowl. Blend in shortening with pastry blender or 2 knives until pebble-size crumbs form.
Sprinkle 1 tablespoon ice water at a time over flour mixture and mix with a fork until moist and crumbly. Press mixture into a 5-inch disc on a sheet of plastic wrap; cover and chill for 15 minutes.
In a large bowl, stir together apples, cranberries and orange peel while dough is chilling. Set aside.
In a medium bowl, combine the remaining 1/4 cup flour, the remaining 4 tablespoons sugar, cinnamon and nutmeg. Cut in margarine with a pastry blender until crumbly and set aside.
Place 2 overlapping sheets of plastic wrap on a damp surface. Place chilled dough on the plastic wrap. Top with 2 additional overlapping sheets of plastic wrap. Roll covered dough into 12-inch circle with a rolling pin. Place dough in the freezer for 5 minutes or until plastic wrap can be removed easily.
Preheat oven to 425 degrees F. Line baking sheet with parchment paper. Remove top sheets of plastic wrap from dough. Place dough, wrap side up, on parchment paper; remove remaining plastic wrap.
Spread apple mixture on crust in even layer, leaving a 1-1/2-inch border. Sprinkle flour mixture evenly over apples. Turn up edge of dough, overlapping and pressing together in “pleats” about 12 times, to fit over apples.
Bake 30 minutes or until crust is lightly browned and apples are tender. Let crostata stand 5 minutes before transferring on parchment paper to wire rack to cool. Cut into 8 slices and serve warm.


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