
Cranberry Almond CrostataDitte Isager
Cranberries are a rarity, even to this day, in Italy, so this crostata represents an achievement that's uniquely Italian-American. Though many crostatas employ jam, this one gets its zest from fresh cranberries cooked down and paired with an almond-scented crust—and the proportion of filling to crust is our idea of perfection.
Cooks' note:
Crostata is best the day it is baked but can be made 1 day ahead and cooled completely, then kept, covered with foil, at room temperature.