Cranberry-walnut crostata from Cucina Simpatica: Robust Trattoria Cooking From Al Forno by George Germon and Johanne Killeen

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Notes about this recipe

  • Running_with_Wools on November 23, 2020

    I once ate this cranberry crostata, when this couple had a restaurant at a very high end store in Boston. It was to-die-for. Very thin, and a single serving was the entire crostata. It was not too sweet, and I remember it being so delicious. I made a small version of this crostata with some pie crust scraps and it was as good as I remembered. Really tart and super intense. With the flaky buttery crust and a scoop of vanilla ice cream it was perfect.

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