I put this crostata on my "to-make" list months ago, but I was waiting for the right time. I always think of October and November as pie-baking time, for those of the apple, cranberry, pumpkin, and sweet potato variety. Sure, I could have made apple pie in July, but there's something about the aromas of an apple pie warming up the house on a chilly day. This apple pie is easier than most, since the rustic crostata has no pan and requires only a single crust folded up at the sides.
But maybe that was too free-form for me, because I had this compulsion to also try the tart in a square pan. I don't know. . . squares and clean rows appeal to me. It tastes good either way, but I like the sugary crust of the round crostata. A slice topped with some whipped cream is all the better. The cranberries lend a tartness you don't get in ordinary apple pie.
Clockwise from top-left: I used the food processor for even slices -- except they weren't so even and I sliced my finger on the blade, so it's the knife next time for me. I used Granny Smiths and MacIntoshes. The dough is rolled out into a large circle. The filling is mounded in the center, and you can dump it all at once or lay out concentric circles. The square tart is assembled and baked, then topped with apples cut out from dough scraps. The round crostata has its sides folded up, is brushed with egg wash, dusted with sanding sugar, and ready to go in the oven.
