Apple Crostata
From midgelet 15 years ago
- 25 minutes to make
- Serves 6
Really easy, a Barefoot Contessa recipe. Dough is made in the food processor Crostata is like an open fruit pie and there are many variations, dough pleated, and folded over unbaked apples or fruit . An extra orange glaze and coarse sugar are additions and optional: glaze: just melt a bit of orange marmalade and drizzle over finished crostata. Read more Crostata may be baked round or in pie tins of any shape or with lattice crusts but most are free forms open doughs filled with fruits and are best eaten warm or room temperature and not chilled Either way when cut, great! Serve with a dollop of whipped cream Note the several photos all crostatas tthat I have baked See less
Ingredients
- Pastry, shopping list
- 1 cup all-purpose flour shopping list
- 2 tablespoons granulated or superfine sugar shopping list
- 1/4 teaspoon kosher salt shopping list
- 1/4 pound (1 stick) very cold unsalted butter, diced shopping list
- 2 tablespoons ice water shopping list
- for the filling: shopping list
- 1 1/2 pounds McIntosh, macoun, or empire apples; (3 large) shopping list
- 1/4 teaspoon grated orange zest shopping list
- 1/4 cup flour shopping list
- 1/4 cup granulated or superfine sugar shopping list
- 1/4 teaspoon kosher salt shopping list
- 1/4 teaspoon ground cinnamon shopping list
- 1/8 teaspoon ground allspice shopping list
- 4 tb cold unsalted butter, diced shopping list
How to make it
- 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, butstop 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 the oven to 450 degrees F.
- Flour a rolling pin and roll the pastry into an 11-inch circle on a
- lightly floured surface.
- Transfer it to a baking sheet.
- For the filling, peel, core, and cut the apples into 8th's.
- 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.
- 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.
- 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.
Same recipe :dough is Pleated
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tapered dough crostata
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cut piece of crostata
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The Rating
Reviewed by 7 people-
love apple anything and this sounds soooo good thanks high5
momo_55grandma
in Mountianview loved it
-
This is a keeper....:)
gagagrits
in Irmo loved it
-
what a pretty picture....was that your creation?
jett2whit
in Union City loved it
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