Grape & Frangipane Crostata

  • Struck – WS Snowden
  • Tinsley – Medford
  • Hall – HR
  • Deal-Eriksen – Milwaukie
  • Heiner – Camas
  • MacNaughton – NW PDX
  • Struck – WS Fairway
Author1859 Magazine
Rating

Recipe courtesy of Alisha Falkenstein of II Solito in Portland.

Yields1 Serving
FOR THE PIE CRUST
 1 ½ cups all-purpose flour
 ¼ tsp salt
 1 tsp granulated sugar
 4 oz unsalted butter, cold
 45 tbsp cold water
FOR THE FRANGIPANE
 ¾ cup unsalted butter, softened
 ¾ cup granulated sugar
 ¾ cup almond flour
 1 lemon, zested
 1 egg
 ¼ tsp vanilla extract
 ¼ tsp almond extract
FOR THE GRAPE MIXTURE
 13 oz whole red seedless grapes, about 25 grapes
 2 tbsp extra virgin olive oil
 ½ tsp ground cinnamon
 2 tbsp granulated sugar
 1 tsp coarse sea salt
FOR THE PIE CRUST
1

Combine dry ingredients and cut in the cold butter using your hands, until the mixture resembles a coarse cornmeal. Slowly add cold water just until dough starts to form. You may not need all of the water. Keep mixing until dough is just combined, but do not overmix as it will lead to a tough crust. Wrap in plastic wrap and refrigerate for at least an hour, or overnight.

FOR THE FRANGIPANE
2

In a stand mixer with the paddle attachment, cream butter, sugar, almond our and lemon zest together. Slowly add in egg, vanilla extract and almond extract. Scrape the bottom of the bowl and mix until smooth.

FOR THE GRAPE MIXTURE
3

Combine all ingredients, and toss together. Be sure the grapes are evenly covered.
Preheat oven to 375 degrees. If the pie dough was refrigerated overnight, let it sit out to soften just enough to easily roll out. Roll dough on a floured surface into as much of a circle as possible. Roll dough so it is 1⁄4-inch thick, then cut dough to make into an even circle. Place rolled dough on a parchment lined sheet pan.
Spread frangipane on prepared dough, being sure to leave a 1-inch border on the outside edge. Evenly arrange grape mixture on top of the frangipane. Fold dough over grapes, creating about a 1-inch wide crust. Brush with egg wash or heavy cream, sprinkle with turbinado or granulated sugar.
Bake at 375 degrees for 15 minutes, then reduce temperature to 350 degrees and bake for another 10 minutes or until crust is golden brown and the grapes begin to split. Let cool slightly, then serve with vanilla bean ice cream or whipped cream.

Category

Ingredients

FOR THE PIE CRUST
 1 ½ cups all-purpose flour
 ¼ tsp salt
 1 tsp granulated sugar
 4 oz unsalted butter, cold
 45 tbsp cold water
FOR THE FRANGIPANE
 ¾ cup unsalted butter, softened
 ¾ cup granulated sugar
 ¾ cup almond flour
 1 lemon, zested
 1 egg
 ¼ tsp vanilla extract
 ¼ tsp almond extract
FOR THE GRAPE MIXTURE
 13 oz whole red seedless grapes, about 25 grapes
 2 tbsp extra virgin olive oil
 ½ tsp ground cinnamon
 2 tbsp granulated sugar
 1 tsp coarse sea salt

Directions

FOR THE PIE CRUST
1

Combine dry ingredients and cut in the cold butter using your hands, until the mixture resembles a coarse cornmeal. Slowly add cold water just until dough starts to form. You may not need all of the water. Keep mixing until dough is just combined, but do not overmix as it will lead to a tough crust. Wrap in plastic wrap and refrigerate for at least an hour, or overnight.

FOR THE FRANGIPANE
2

In a stand mixer with the paddle attachment, cream butter, sugar, almond our and lemon zest together. Slowly add in egg, vanilla extract and almond extract. Scrape the bottom of the bowl and mix until smooth.

FOR THE GRAPE MIXTURE
3

Combine all ingredients, and toss together. Be sure the grapes are evenly covered.
Preheat oven to 375 degrees. If the pie dough was refrigerated overnight, let it sit out to soften just enough to easily roll out. Roll dough on a floured surface into as much of a circle as possible. Roll dough so it is 1⁄4-inch thick, then cut dough to make into an even circle. Place rolled dough on a parchment lined sheet pan.
Spread frangipane on prepared dough, being sure to leave a 1-inch border on the outside edge. Evenly arrange grape mixture on top of the frangipane. Fold dough over grapes, creating about a 1-inch wide crust. Brush with egg wash or heavy cream, sprinkle with turbinado or granulated sugar.
Bake at 375 degrees for 15 minutes, then reduce temperature to 350 degrees and bake for another 10 minutes or until crust is golden brown and the grapes begin to split. Let cool slightly, then serve with vanilla bean ice cream or whipped cream.

Grape & Frangipane Crostata

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