Apple Pear Cranberry Crostata with Pumpkin Caramel Sauce
This crostata screams autumn! Apples, pears, and cranberries swaddled in a tender, buttery crust and served with a homemade pumpkin caramel sauce. Soooo good!!
Servings 8 servings
Calories 286kcal
Equipment
Ingredients
Crust
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- teaspoon baking powder
- ½ teaspoon kosher salt
- 8 tablespoons very cold unsalted butter (1 stick), cubed
- 1 ½ teaspoons apple cider vinegar
- 5 tablespoons cold white grape juice , or water
Filling
- 2 apples , peeled, quartered, cored, cut into ¼-inch slices crosswise
- 2 pears , peeled, quartered, cored, cut into ¼-inch slices crosswise
- ½ cup fresh cranberries
- 3 tablespoons light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon cinnamon , divided
- ¼ teaspoon nutmeg
- 1 egg , slightly beaten
- 1 tablespoon granulated sugar
- Whipped cream or ice cream , to serve
Pumpkin Caramel Sauce (optional, but to die for)
- 4 tablespoons unsalted butter (½ stick)
- ½ cup sugar
- 1 cup heavy whipping cream
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ginger
- ⅛ teaspoon sea salt
- ½ cup canned pure pumpkin (not pumpkin pie filling)
Instructions
Crust
- Place flour, cornmeal, sugar, cinnamon, nutmeg, baking powder and salt into bowl of a food processor. Pulse until combined.
- Add cubed butter, and pulse until mixture resembles coarse meal.
- In a small bowl, combine vinegar and grape juice (or water). With machine running, slowly add the vinegar mixture.
- Dough will begin to pull away from the sides of the bowl when combined. Transfer to floured work surface and gently knead a few times to form into a 6-inch disc.
- Cover in plastic wrap and chill at least 30 minutes and up to 2 days.
Filling
- Let dough sit out on counter 30 minutes or so before assembling if it was refrigerated several hours.
- Preheat oven to 400°F.
- In a large bowl, combine the apples, pears, brown sugar, flour, lemon juice, ½ teaspoon cinnamon, and nutmeg. Toss to blend. Let stand 15 minutes for juices to form.
- On a floured surface, roll out dough into a 12-inch circle, about ⅛-inch thick. Crostatas are meant to be imperfect so don’t sweat it if it’s not uniform.
- Transfer rolled dough onto a parchment paper lined baking sheet either via a rolling pin or gently folding into quarters then unfolding onto the pan.
- Pile fruit mixture on top of dough, leaving a 2-inch border. Gently pleat the crust over the filling as you go to seal the filling inside the dough. The center will be open.
- In a small bowl, combine sugar and remaining ½ teaspoon cinnamon. Brush crust with egg, then sprinkle crust and exposed fruit with sugar cinnamon mixture.
- Bake crostata 10 minutes at 400°F. Lower temperature to 375°F and bake another 30-35 minutes until crust is golden and thick juices bubble.
- Transfer baking sheet to rack and cool 10 minutes. Slide a spatula under the crust to loosen it from the parchment paper.
- Cool crostata to lukewarm and transfer to platter. Drizzle with Pumpkin Caramel Sauce and pass the rest separately. Serve with whipped cream or ice cream, if desired.
Pumpkin Caramel Sauce
- Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, 12-15 minutes (mixture will be grainy).
- Reduce heat to medium-low. Heat cream in microwave until lukewarm. Add warmed cream to sugar and butter mixture; it will bubble.
- Stir in spices and salt until well combined. Mix in pumpkin until incorporated.
- Remove from heat. Let cool, cover, and refrigerate at least 2 hours.
- Makes about 1 ½ cups. (Can be made ahead. Cover and keep chilled for up to 1 week.)
Nutrition
Serving: 1 serving | Calories: 286kcal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Cholesterol: 51mg | Sodium: 158mg | Potassium: 178mg | Fiber: 4g | Sugar: 16g | Vitamin A: 421IU | Vitamin C: 6mg | Calcium: 26mg