Dried Fruit and Nut Crostata

Ingredients

• 2.5 tablespoons butter divided melted
• 2 ounces cranberries dried
• 1 large eggs 
• 2.5 tablespoons brown sugar divided packed ()
• 2 tablespoons orange blossom honey 
• 1.8 teaspoons orange peel divided finely grated
• 2 ounces natural pistachios unsalted divided shelled
• 1  pie crust refrigerated
• 1 cup whole-milk yogurt plain

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 350°F. Line baking sheet withparchment paper.
2. Whisk egg, 2 tablespoonsbrown sugar, 2 tablespoons melted butter,honey, and 1 teaspoon orange peel inmedium bowl. Set aside 1 tablespoon nuts forgarnish.
3. Add remaining nuts and all dried fruitto bowl with egg mixture; toss filling to coat.Unroll crust onto prepared sheet. Spoonfilling into center of crust; spread out in evenlayer, leaving 1 1/2- to 2-inch border. Fold crustedges over filling, pleating occasionally.
4. Brushcrust with remaining 1/2 tablespoon meltedbutter. Finely chop reserved 1 tablespoonnuts.
5. Mix chopped nuts and remaining 1/2tablespoon brown sugar in small bowl.
6. Sprinkle over crust.
7. Bake crostata until crust is goldenbrown and filling is bubbling in center,about 40 minutes.
8. Stir yogurt and remaining 3/4 teaspoonorange peel in small bowl.
9. Serve crostatawarm or at room temperature with orange-flavoredyogurt.
10. Per serving: 425.59 Calories (kcal),37.2 % Calories from Fat, 17.58 Fat (g),3.28 Saturated Fat (g),40.64 Cholesterol (mg), 64.29 Carbohydrates (g),4.70 Dietary Fiber (g), 41.58 Total Sugars (g), 59.59 Net Carbs (g), 7.10 Protein (g)
11. Bon Appétit