Glazed Snowberry Crostata from Skyrim
A rustic winter tart with a rye-kissed crust, tart cranberries, warm spices, and a soft snowfall of vanilla glaze. This crostata feels like something baked on a quiet evening in a mountain tavern, meant to be shared warm by the fire.
Servings: 6 slices
Equipment
- mixing bowls
- measuring cups and spoons
- pastry cutter or clean hand for working in the butter
- Rolling Pin
- Baking Sheet
- Parchment Paper
- fork
- Whisk
- pastry brush for egg wash
- find mesh sieve for dusting powdered sugar
Ingredients
Sweet Crostata Dough
- 1 cup all purpose flour
- ½ cup rye flour
- 1 pinch sea salt
- 2 tbsp brown sugar
- 6 tbsp cold, unsalted butter cubed
- 2 tbsp ice water use as needed
Snowberry Filling
- 1 cup cane sugar
- 2 eggs
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ cup unsalted butter melted
- 1-2 tsp vanilla extract
- 1 cup all purpose flour
- 12 oz fresh or frozen cranberries
- ½ cup sliced almonds
- 1 egg, beatend for egg wash
Vanilla Glaze
- ½ cup powdered sugar
- 1-2 tsp milk or cream
- ¼ tsp vanilla extract
- 1 pinch sea salt
Instructions
- In a medium bowl, combine the all-purpose flour, rye flour, salt, and brown sugar. Rub in the cold butter with your fingers until the mixture resembles fine breadcrumbs. Gradually add ice water just until the dough comes together. Shape into a disk, wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper. Roll out the chilled dough into a rough circle about ⅛-inch thick and transfer to the baking sheet. Prick the bottom all over with a fork, then refrigerate while you prepare the filling.
- In a medium bowl, whisk together the sugar, eggs, cinnamon, ginger, nutmeg, melted butter, and vanilla. Whisk in the flour until a thick batter forms.
- Scatter half of the cranberries evenly over the center of the dough, leaving a 1½–2 inch border. Pour the batter over the berries. Sprinkle with sliced almonds, then top with the remaining cranberries, gently pressing them into the batter.
- Fold the edges of the dough inward over the filling, pleating gently. Brush the crust with the beaten egg. Bake for about 40 minutes, or until the crust is golden and the center is set.
- While the crostata cools slightly, whisk together the powdered sugar, vanilla, salt, and enough milk or cream to create a smooth, drizzle-able glaze. Drizzle over the slightly warm crostata. Let cool for 10 minutes before slicing and serving.