Apple Crostada With Rum Raisins
From PongoUSA 11 years agoIngredients
the crust
- 1 cup all purpose flour shopping list
- 1 tb sugar shopping list
- pinch salt shopping list
- 1 stick ( 110 gr) unsalted butter, cold, diced in 1/2 inch cubes shopping list
- 3 tb water, cold shopping list
filling
- 4 med apples ( braeburn), peeld, cored, quartered and cut in 1/2 inch chunks shopping list
- 1/2 cup raisins, soaked in rum or brandy overnight shopping list
topping
- 1/4 cup flour shopping list
- 1/4 cup sugar shopping list
- pinch salt shopping list
- 1 ts cinnamon shopping list
- 3 tb butter, unsalted, cold, diced in 1/2 inch cubes shopping list
- 1 egg yolk, mixed with 1 tb heavy cream for coating shopping list
How to make it
- Place flour, sugar and salt in a mixer, pulse 2 or 3 times to mix. Add the very cold, diced butter and pulse, until you have a very coarse mixture, about 10 times. With the motor running, add the water and pulse, until a ball forms. Don't overmix. Dump dough onto a well floured work surface and form into a disk, wrap in ceran wrap and refrigerate for at least 1 hour.
- Mix apples with the raisins, put aside. For the topping, combine all ingedients, but the egg mixture in a mixer, pulse a couple time to get a coarse mixture. Remove blade, knead and squeeze with your fingers, until it forms coarse crumbles, set aside. Preheat the oven to 400 F.
- On a well floured work surface, roll dough into a 12 inch circle. Transfer to a spray oiled baking sheet. Top the dough with the apple raisin mix, leaving a 1 1/2 inch border. Top the apples with the crumbles and fold the free border over, leaving the middle of the crostata open. With a brush, coat the dough with the egg-cream mixture. Bake for approximately 30 min., until the dough is nicely browned and the apples are tender.
- Srve warm or at room temp. with some whipped cream or Ice cream on the side.
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