Apple Orange Marmalade Crostata-Crostata di Mele con Marmellata di Arance

by cakeduchess on November 16, 2011 · 34 comments

Thanksgiving is around the corner, and of course, all I am thinking about is dessert! I might also be thinking a little bit about the stuffing and cranberry sauce.

But since I’m always in charge of desserts, I’ve got crostatas, pies, and cakes consuming my thoughts. Not that that’s a bad thing.
It is sort of distracting. Especially when I have a to-do list that is too long and keeps magically disappearing. Even more distracting when I finally figured out how to use Pinterest. I spent over an hour just “liking” so many Thanksgiving pins.

Like look at what GlutenFreeGirl pinned recently. Oh my goodness! I will take a sample of each dish, please.
source:  via GlutenFreeGirl from Ami on pinterest
source: via Kristen Mickelson on pinterest

Look at how cute these Thanksgiving Printables are! My favorite is: “Get Your Pie On”.

source: via from Lisa on pinterest
I’m smitten by these gorgeous printables!
source:  via from Tassia Schreiner  on pinterest

Back to this crostata. This is one of my favorite fillings for my crostata. The sun was so beautiful the other morning shining brightly through our kitchen door. I had the back doors wide open. There was a beautiful cool breeze (in the 60’s…frigid for us) and while I was taking the photos, for a blissful moment I was back in Italy sitting in my mother-in-law Teresa’s happy kitchen.

Apple Crostata with Orange Marmalade-Crostata di Mele con Marmellata di Arance
serves approx 6-8

Pasta Frolla recipe:

300 grams (10.54 ounces)pastry flour
200 grams (7.025 ounces) unsalted butter
100 grams (3.512 ounces) sugar
1 whole egg and 1 yolk ( 60 grams eggs)


1/2 cup orange marmalade
2 medium sized apples, peeled, cored and sliced into quarters
*To prevent the apples from browning, squeeze the juice of one lemon over the apples and mix it together.

Pasta Frolla Directions:

In the bowl of a food processor, add the flour and sugar and process a few times to mix together. Next add the butter and pulse a few times until the mixture looks like wet sand. Add the egg and yolk and process a few seconds more until the dough forms (this should be about 5-7 more pulses). Be sure to not overprocess the dough.

Dump the dough from the food processor bowl onto a lightly floured counter. Form the dough into a disk and chill in the refrigerator for about an hour.

filling directions:

Bring all the filling ingredients to a boil in a heavy medium pot. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Simmer for about 20 minutes. Don’t worry if every single cranberry does not completely pop. Set the sauce aside to cool.

baking the crostata:
(For some nice step-by-step photos on how to roll out the dough, check out this ricotta crostata I made last year.) 

Preheat oven to 375°F with a foil-lined large baking sheet on middle rack.

When dough is nicely chilled, remove from the refrigerator. Roll out the dough between 2 sheets of plastic wrap into a 13-inch round about 1/8 thick.

Spray an 11-inch fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the tart pan; release the rolling pin and let the dough fall into the tart pan. Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, that’s not a problem. Simply piece the dough together. Press the sides of the dough about 1/2 inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom  (about 1/4-inch thick). Cut off the extra dough from the sides and keep these excess pieces to make the lattice topping. Place this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.

When the dough is chilled and ready to fill, remove the tart pan from the refrigerator and prick the pastry bottom with a fork a few times.

Spread the marmalade evenly over the top. Layer on the apple slices.
Place the dough strips in a criss-cross pattern over the apple slices. If they’re not chilled enough, some may break as you’re laying them down. It’s ok. It will still be wonderful.

Bake for about 40-50 minutes at 375 F, or until the crust is golden brown. 

We’ll be back with more PIE recipes for the holidays soon! What do you make for Thanksgiving?

{ 33 comments… read them below or add one }

Jennifurla November 16, 2011 at 4:11 pm

I love a crostata, the fillings are delish!


Tina November 16, 2011 at 5:51 pm

Very easy to understand exactly why you are in charge of the desserts. This one is stunning and unique. I have never seen a crostata with this flavor combination, but it definitely inspires you to make it just for the taste factor-lovely pairing. Also some great crafty Thanksgiving decor here. Terrific post.


Kelly | Eat Yourself Skinny November 16, 2011 at 8:04 pm

WOW! What a gorgeous pie, perfect for Thanksgiving!! You did a fabulous job! :)


Julia November 16, 2011 at 8:29 pm

Yeah for pinterest. And for your pie too ;) The sun shining in on the pie makes me want to snuggle up w/ a cup of coffee, the entire dish of pie and a good book.


Peggy November 16, 2011 at 8:42 pm

I could get sidetracked with Pinterest for hours on end! This crostata looks perfect for the holiday =)


Cassie/Bake Your Day November 16, 2011 at 8:53 pm

Beautiful pictures, this sounds so wonderful! I love apple desserts!


tanja November 16, 2011 at 8:57 pm

What a wonderful pie, it looks amazing!! Beautiful clicks!


Phil in the Kitchen November 16, 2011 at 10:13 pm

It looks great and that filling sounds just wonderful – lovely combination of flavours.


Steph November 16, 2011 at 10:27 pm

oh my heavens!! This looks so amazing!! I would gobble it all up in no time!


Sue November 17, 2011 at 2:08 am

I love crostatas! They remind me of a giant cookie:) Yours looks so beautiful and delicious!


Ilke November 17, 2011 at 3:21 am

You got addicted to Pinterest? :)
I have to find pastry flour now. Not sure regular store would have it. Looks very warming :)


foodwanderings November 17, 2011 at 3:48 am

Hey Miss Lora, love your pinterest recap. Fun. Fun. Really nice recap. Your crostata and lattice work look phenomenal. Great option for the Thanksgiving holiday!!


Kim Bee November 17, 2011 at 3:58 am

Those printables are adorable. The crostata even more so.


Priscilla - She's Cookin' November 17, 2011 at 5:49 am

Pinterest can be addicting- love the printables esp. Get your Pie on ;) Lovely crostata, Lora!


Katherine Martinelli November 17, 2011 at 9:15 am

Love those printables! And this crostata is just gorgeous. So elegant. And beautiful photographs!


Lizzy November 17, 2011 at 11:45 am

Well, I MUST pin your crostata!!! And my internal debate is which pie will join pumpkin on our Thanksgiving table…such a dilemma :)


Barbara | Creative Culinary November 17, 2011 at 5:09 pm

The crostata is beautiful but I’m dying over your pins…see…we told you it’s addictive! Glad you made it and hope we’re still friends. I was so busy pinning and stumbling and commenting I forget to send you an invite. Forgive me, please? Pretty please?


Farmgirl Gourmet November 17, 2011 at 6:09 pm

YUM LORA!! you always make me swoon. Just beautiful!!!



Nancy November 17, 2011 at 7:58 pm

I am loving all these crostata recipes and have bookmarked this one – the pastry flour in the crust I can tell will make it really tender!!! A perfect dessert for turkey day!!


Georgie November 17, 2011 at 10:32 pm

This is the most beautiful crostata I have ever seen. I love the oranges, I love the way the sunlight sprays across the plate and I love pinterest too.


Reeni November 18, 2011 at 1:54 am

I love pinterest! It’s very distracting and addicting but such a beautiful place. Just like your lovely crostata! Positively scrumptious. xoxo


Emma November 18, 2011 at 3:16 am

Pinterest is so addictive, it’s scary. Your pie looks so sunny and delicious :)


Baking Serendipity November 18, 2011 at 3:35 am

I am totally addicted to Pinterest…you found awesome Thanksgiving pins :) And, I definitely am thinking about holiday desserts too. This one looks delicious!


Grubarazzi November 18, 2011 at 3:50 pm

This is absolutely gorgeous.


Paula November 18, 2011 at 4:19 pm

This is soooo pretty! Your crust is beautiful and the filling is this is very unique. Certainly not something I would have ever thought to combine but definitely something I would say *seconds please* to.


Mari @ Mari's Cakes November 18, 2011 at 5:21 pm

One of the things I am thankful for is for this wonderful recipe. It looks delicious.



Jamie November 19, 2011 at 9:09 am

Okay, crostata sister, my next crostata has both marmellata and fresh fruit in it! Gorgeous! Yours is gorgeous and perfect and I will be pinning this one! Perfect. And oooh love baking with orange marmelade!


Beth Michelle November 19, 2011 at 9:31 am

Yum!! I wish I were coming to your house for thanksgiving! This crostata looks amazing!


Diane {Created by Diane} November 20, 2011 at 4:42 am

oh yummy!!!


LisaLisa November 22, 2011 at 3:33 pm

New Follower, Man everything o your page looks good. LOL Have a gr8 Holiday. Please feel free to follow me!


bunkycooks November 22, 2011 at 4:45 pm

This is so pretty. :-) I hope you and your family have a wonderful Thanksgiving!!


Pegasuslegend November 24, 2011 at 12:53 pm

wow that crostata is gorgeous!


Willa@ArmstrongFamilyFare December 9, 2011 at 11:29 pm

That crostata is absolutely gorgeous! Great job!
Thanks for sharing!


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