Apple Crostata

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Yield: 6 Servings

INGREDIENTS

Pastry

1 cup all-purpose flour

2 tablespoons granulated sugar

¼ teaspoon kosher salt

¼ pound (1 stick) very cold unsalted butter, diced

2 tablespoons ice water

Filling

1-1/2 lbs Golden Delicious apples

¼ cup flour

¼ granulated sugar

¼ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

4 tablespoons (1/2 stick) cold unsalted butter, diced

PREPARATION

For the pastry, place the flour, sugar and salt in the bowl of a food processor fitted with the 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.

Preheat oven to 450 degrees F

Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface or SilpatTransfer it to a rimmed baking sheet, lined with parchment paper or if you are using a Silpat for rolling, leave the Crostata on the Silpat, dust off excess flour and and place it on baking sheet.  For the filling, peel, core and cut the apples into thin slices.  Cover the tart dough with the apple slices leaving a 1-1/2 inch border.

Combine the flour, sugar, salt, cinnamon and nutmeg in the bowl of the food processor fitted with the 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. 

Bake the crostata for 20-25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

 

Adapted: Ina Garten – FoodNetwork – Episode#1G1A12

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