Apple Crostata

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11This type of dessert is so much easier to fix than a regular pie or tart since it only requires one crust to hold the filling. I loved preparing this recipe from the Barefoot Contessa. It tastes almost like a sugar cookie wrapped around a wonderful apple filling. Make the crust ahead and refrigerate it for an hour or so. It comes out of the fridge rock hard and seems like it would be impossible to work with.  Not so! Once you start to roll it out the butter takes over and it easily becomes an 11″ round. I chose to use an egg wash on the crust edge followed by a sprinkling of Turbinado sugar for a little extra sparkle. It only takes 25-30 minutes to bake and once out of the oven should be allowed to cool for a bit before transferring to a plate for serving. I recommend that you line your pan with parchment paper to help move the crostata with ease. A beautiful dessert for any occasion!


APPLE CROSTATA (Serves 6)

Ingredients: Pastry

  • 1 cup all-purpose flour
    2 tablespoons granulated or superfine sugar
  • 1/4 teaspoon kosher salt
  • 1/4 pound (1 stick) very cold unsalted butter, diced
  • 2 tablespoons ice water

Ingredients: Filling

  • 1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
  • 1/4 teaspoon grated orange zest
  • 1/4 cup flour
  • 1/4 cup granulated or superfine sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 4 tablespoons (1/2 stick) cold unsalted butter, diced

Directions

  1. For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
  2. Preheat the oven to 450 degrees F.
  3. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
  4. For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
  5. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
  6. Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

~ FoodNetwork.com/Recipes/Ina-Garten ~

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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