Apple and Cranberry Crostata

Love finding ways to make recipes Kosher. Love southern food, especially, but it all tastes good!

Cranberries’ super tart flavor brightens whatever you add them too. Every year, like a good little squirrel, I freeze several packages of the fresh berries, so that whenever the craving strikes I can make Pear Apple Cranberry Crisp, Cranberry Tangerine Sauce, Cranberry Upside Cake or any other cranberry thing.

To use up the last package of cranberries left from last year, and some Granny Smith Apples that were in the hydrator drawer of the refrigerator, I made this easy crostata in individual serving size for dessert on Friday night. Now I am ready to buy this years crop.

Crust

3 cups flour

1 teaspoon salt

1 tablespoon sugar

1 cup shortening (parave), I prefer Crisco, or butter (dairy)

1 egg

1 tablespoon white vinegar

6 to 7 tablespoons ice water

Filling

4 large Granny Smith apples

1 cup cranberries

1 teaspoon cinnamon

1 tablespoon lemon juice

3 tablespoons corn starch

½ cup brown sugar

¼ cup sugar

1 10 ounce package almond paste or marzipan

Demerara sugar for sprinkling on top

Directions at theglobaljewishkitchen.com

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