Best Apple Crostata Recipes

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APPLE CROSTATA



Apple Crostata image

Provided by Ina Garten

Categories     dessert

Time 46m

Yield 6 servings

Number Of Ingredients 13

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
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

Steps:

  • 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.
  • 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 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.
  • 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.

APPLE CROSTATA



Apple Crostata image

Fast and simple! What's not to like?

Provided by jowolf2

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h

Yield 8

Number Of Ingredients 11

1 ½ cups all-purpose flour
2 tablespoons white sugar
1 pinch salt
½ cup cold butter, cubed
3 tablespoons water
¼ teaspoon vanilla extract
½ cup white sugar
3 tablespoons all-purpose flour
5 small apples - peeled, cored, and sliced
1 tablespoon white sugar
½ teaspoon ground cinnamon

Steps:

  • Combine 1 1/2 cup flour, 2 tablespoons sugar, and salt in a large bowl. Cut in butter using 2 knives or a pastry cutter until mixture resembles coarse crumbs.
  • Mix water and vanilla extract together in a small bowl. Stir into flour mixture, 1 tablespoon at a time, until dough comes together. Gently roll into a ball and flatten slightly. Wrap with plastic wrap and chill until firm, about 30 minutes.
  • Toss apples with 1/2 cup sugar and 3 tablespoons flour in a large bowl.
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Roll dough out to a 12-inch circle on a floured work surface. Transfer to the baking sheet. Arrange apple slices in the center of the circle, leaving a 2-inch border all around. Fold up border over apples, pinching together slightly.
  • Combine 1 tablespoon sugar and cinnamon in a small bowl. Sprinkle over apples.
  • Bake crostata in the preheated oven until crust is golden brown, 30 to 40 minutes.

Nutrition Facts : Calories 299.4 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 7.3 g, Sodium 102.5 mg, Sugar 24.2 g

AMAZING APPLE CROSTATA



Amazing Apple Crostata image

There's an Italian restaurant famous for their family-style eating. You'd think something as simple as apple pie wouldn't be as decadent or exotic as this, but you would be very, very wrong. I'm not a dessert lover but I took one of these home and ate it even after it was all soggy from melted ice cream and savored every morsel. There are no words for how good this is. This crust is to die for!

Provided by ANGELSTAR

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h35m

Yield 6

Number Of Ingredients 10

1 ¾ cups all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
¾ cup chilled unsalted butter, cut into small pieces
2 tablespoons ice water, or more if needed
1 lemon, halved
6 small Gala apples, peeled and thinly sliced
½ cup white sugar
½ teaspoon ground cinnamon
2 teaspoons white sugar

Steps:

  • Mix flour, 2 tablespoons sugar, and salt together with an electric mixer until combined. Mix in butter until mixture resembles coarse meal. Add ice water, 2 teaspoons at a time, while the mixer is running until dough just holds together. Test dough by pinching a small amount between your fingers; if it is crumbly, add a 1 teaspoon more ice water at a time.
  • Wrap dough in plastic wrap and chill until slightly firm, 20 to 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Squeeze 1/2 the lemon over the apple slices to keep from browning.
  • Place a large piece of parchment paper on a flat work surface. Roll dough into a round 12 to 16 inches in diameter, 1/4 to 1/2-inch thick. Arrange apple slices in 2 layers on the dough, leaving a 1 1/2 to 2-inch border all around. Fold up the border, pleating the edge to make it fit; leave most of the apples uncovered.
  • Combine 1/2 cup sugar and cinnamon in a small bowl. Sprinkle over apples. Squeeze remaining 1/2 lemon over apples. Sprinkle 2 teaspoons sugar over crust. Transfer parchment paper to a baking sheet.
  • Bake in the preheated oven until crust is golden brown, 50 to 60 minutes.

Nutrition Facts : Calories 479.6 calories, Carbohydrate 65.5 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 3.7 g, Protein 4.3 g, SaturatedFat 14.7 g, Sodium 392.7 mg, Sugar 33.5 g

RUSTIC APPLE PIE CROSTATA



Rustic Apple Pie Crostata image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

5 medium apples, peeled, cored and sliced into 1/8-inch-thick slices (about 4 cups)
1/2 cup plus 3 tablespoons lightly packed dark brown sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 teaspoons ground cinnamon
1/4 cup old-fashioned rolled oats
3 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
One 9-inch piecrust, store-bought or homemade, such as Butter Pie Crust, rolled to an 11- to 12-inch diameter, recipe follows
1 egg, lightly beaten
1 tablespoon raw (turbinado) sugar
1 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) unsalted butter, diced and chilled
4 teaspoons apple cider vinegar or white vinegar

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl, combine the apples with 1/2 cup of the brown sugar, the cornstarch, lemon juice and cinnamon. In another small bowl, combine the remaining 3 tablespoons brown sugar, the oats, butter, flour and salt.
  • Place the piecrust on the prepared baking sheet. Spoon the apple mixture in the middle of the pie, leaving about a 1-inch border. Fold the crust edges over the filling, pleating occasionally. Spoon the oat mixture over the apples. Brush the crust with the egg and sprinkle with the raw sugar. Bake until the crust is golden brown and the apples are tender, 40 to 45 minutes.
  • Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
  • Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
  • Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.

BROWN BUTTER APPLE CROSTATA WITH APPLE CIDER CARAMEL SAUCE



Brown Butter Apple Crostata with Apple Cider Caramel Sauce image

Provided by Anne Burrell

Categories     dessert

Time 3h25m

Yield 4 servings

Number Of Ingredients 24

1 cup all-purpose flour
1 1/2 sticks cold unsalted butter, cut into pea-size pieces
Pinch kosher salt
1/4 cup ice water
1 1/2 sticks unsalted butter
1 vanilla bean, split and insides scraped
1 cup sugar
3/4 cup all-purpose flour
3 eggs
3 tablespoons butter
1/2 cup golden raisins
2 tablespoons sugar
2 Granny Smith apples, peeled, cored and cut into eighths1/4 cup cognac or brandy
All-purpose flour, for dusting
1 egg, beaten with 1 tablespoon water
Cinnamon Mascarpone, for serving, recipe follows
Apple Cider Caramel Sauce, for serving, recipe follows
1 cup mascarpone cheese
2 tablespoons sugar
2 teaspoons ground cinnamon
2 cups unfiltered apple cider
Juice of 1/2 lemon
2 tablespoons heavy cream
8 tablespoons butter, cut into pats

Steps:

  • For the crust: Combine the flour, butter and salt in a food processor, and pulse until the mixture looks like Parmesan. Drizzle in half the ice water and pulse until the mixture forms a rough ball, adding the remaining water if needed. Remove and form the dough into a disk, and then wrap in plastic and refrigerate at least 1 hour.
  • For the filling: Melt the butter in a small saucepan and add the vanilla bean. Cook until the butter starts to brown and begins to smell like hazelnuts, and then remove the vanilla bean pod and transfer the butter to the bowl of a stand mixer equipped with a paddle. Add the sugar and beat on medium speed. Gradually add the flour. Once the flour has been incorporated, add the eggs one at a time.
  • For the apples: Melt the butter in a large saute pan over medium heat. Cook the raisins, sugar and apples until the apples begin to soften, 6 to7 minutes. Remove from the heat and pour in the brandy, then return to the fire and flambe, letting the alcohol burn off.
  • For assembly: Preheat the oven to 350 degrees F. Remove the dough from the fridge 15 minutes before using, allowing it to soften and come to room temperature. Dust a clean work surface with flour. Roll the dough 1/8-inch-thick and lay it into the tart molds with lots of overhang on the sides. Schmear half the filling into the bottom of the tart pans and top with the apples. Fold the extra dough over the top of the apples, and then brush the dough with the egg wash. Bake until the tops are golden brown and slightly crispy, about 25 minutes. Cool.
  • Loosen the edges of the tart from the mold using a sharp paring knife. Gently remove the tart mold before plating. Serve with the Cinnamon Mascarpone and Apple Cider Caramel Sauce.
  • Mix the mascarpone, sugar and cinnamon in a bowl until well incorporated. Refrigerate until ready to use.
  • Cook the apple cider and lemon juice in a large heavy-bottomed saute pan over medium heat until reduced to a syrupy consistency, about 10 minutes. Stir in the heavy cream and bring back to a boil. Reduce the heat to low and whisk in the butter, 2 pats at a time, allowing the butter to melt before adding more. Serve warm.

APPLE CRUMB CROSTATA



Apple Crumb Crostata image

In this recipe, Granny Smith apples are folded into a crostata and finished with a buttery crumb topping, turning an apple pie into apple crumb crostata.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 22

6 tablespoons unsalted butter
3 pounds Granny Smith apples peeled, cored, and cut into 3/4-inch cubes
1 teaspoon orange zest
1 1/2 teaspoons lemon zest
1/4 teaspoon coarse salt
1/2 cup sugar
3/4 cup all-purpose flour
1/4 cup packed dark-brown sugar
1/4 cup granulated sugar
1/2 teaspoon coarse salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 stick cold unsalted butter, cut into cubes
2 1/2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon coarse salt
2 sticks, plus 1 tablespoon, cold unsalted butter, cut into small pieces
4 large egg yolks
3 tablespoons ice water
Flour, for parchment
1 large egg, beaten
Granulated sugar, for sprinkling

Steps:

  • To make the crust, mix flour, sugar, salt, and butter on medium speed until mixture resembles coarse sand. Add the yolks; mix slightly. Add ice water. Mix until just combined. Form dough into disk; wrap in plastic. Chill for 1 hour or up to 3 days.
  • To make the filling, melt butter in a large pan on high heat. Add apples, zests, and salt, stirring until coated. Sprinkle sugar, and saute, stirring, until sugar is dissolved, liquid has thickened, and apples are almost golden, about 5 minutes. Transfer to a baking sheet, and let cool to room temperature.
  • To make the crumb topping, combine flour, dark-brown sugar, granulated sugar, salt, cinnamon, allspice, and butter in a food processor, and pulse until mixture resembles coarse sand. Refrigerate until ready to use.
  • To assemble, preheat oven to 375 degrees and flour a piece of parchment paper. Roll chilled dough into a 1/4-inch-thick, 14-inch circle on parchment (trim excess). Place dough and parchment on cookie sheet. Mound cooled apple mixture in center, leaving a 3-inch border. Sprinkle crumb mixture on top of apples. Fold edges of the dough on top of apples, overlapping and leaving about a 6-inch round opening. Refrigerate until dough is firm, about 30 minutes. Brush edge of crust with egg, and sprinkle with sugar. Bake until pastry is golden brown and apples are tender, about 40 to 50 minutes. Serve warm or at room temperature, with vanilla ice cream.

APPLE CROSTATA WITH CHEDDAR CRUST



Apple Crostata with Cheddar Crust image

Cheddar in the pie dough and fresh apples in the filling give this dessert a rustic charm.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h45m

Yield One 11-inch crostata

Number Of Ingredients 10

1 disk Cheddar Pie Dough
All-purpose flour, for surface
1 large egg, lightly beaten for egg wash
Coarse sanding sugar, for sprinkling
2 tart apples, such as Granny Smith or Gala, plus 2 McIntosh apples, peeled, cored, and sliced into 1/2-inch wedges
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 cup apricot preserves, warmed

Steps:

  • Make the crust: Roll out dough to a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to a parchment-lined baking sheet. Refrigerate for 20 minutes.
  • Make the filling: Toss together apples, granulated sugar, flour, lemon juice, and cinnamon.
  • Preheat oven to 375 degrees. Spread filling over dough, leaving a 1 1/2-inch border. Fold edges in to form a crust; brush with egg wash, and sprinkle with sanding sugar. Refrigerate until edges are firm, about 30 minutes.
  • Bake crostata until apples are tender and crust is golden, about 1 hour 20 minutes. Let cool slightly. Brush apples with apricot preserves.

APPLE CRUMB CROSTATA



Apple Crumb Crostata image

When I saw my mother making her apple turnover, I knew company was coming. I also knew the dough scraps would be my treat. She'd roll them in sugar and cinnamon, bake them and we'd enjoy the flaky, light, buttery morsels together with a cold glass of milk. My mom's specialty was that apple turnover. Mine, apple crostata. I love its organic shape, and fact that it doesn't require a dish or pie pan. And because the crostata is baked directly on a sheet pan, it retains its flakiness better than a pie.

Provided by Claudia Fleming

Categories     dessert

Time 2h

Yield 8 to 12 servings

Number Of Ingredients 19

1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
1/3 cup ice cold water, more as needed
1 egg, beaten
Raw sugar, for garnish
6 to 8 Granny Smith or other tart apples, peeled and cut into 16 slices each (about 6 cups total)
1/4 cup brown sugar
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon lemon zest
1/4 teaspoon vanilla extract
1/4 cup granulated sugar
1 1/2 cups all-purpose flour
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature
Bacon toffee, for serving (optional)

Steps:

  • Make the crust: Combine flour, sugar, and salt in a food processor and blend for 5 seconds. Add butter, pulsing, until mixture resembles small peas. Add ice water and continue to pulse until mixture comes together in moist clumps; if mixture is too dry add a bit more water a tablespoon at a time. Gather dough into a ball, flatten into a disc, wrap in plastic and chill for at least 1 hour or freeze for up to a month.
  • Make the filling: In a large bowl toss together sliced apples, brown sugar, cornstarch, cinnamon, zest and vanilla. Set aside.
  • Make the crumble: In a medium bowl, mix together granulated sugar, flour, brown sugar, and cinnamon. Drizzle in melted butter and, using a fork, stir until mixture is crumbly and all the flour is incorporated; the crumbs should be smaller than 1 inch.
  • Heat oven to 375 degrees and line a baking sheet with parchment paper. Remove dough from refrigerator and let sit at room temperature for 10 to 15 minutes. On a lightly floured surface, roll the dough into a 14-inch circle. Transfer to baking sheet and chill until firm, about 15 minutes.
  • Remove baking sheet from refrigerator and let soften for 1 to 2 minutes. Arrange filling evenly in the center of the dough, leaving a 4-inch border all around; reserve the juices. Brush exposed dough border with beaten egg and fold edge in up over fruit, making pleats every 2 inches. Pour remaining juices over exposed fruit, brush the folded outer edge with beaten egg, and sprinkle with raw sugar. Cover exposed fruit with about 1 cup crumble.
  • Bake crostata until crust is golden brown and filling is bubbling, about 40 to 50 minutes. Remove and let cool before serving. Serve with bacon toffee sauce, if desired.

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 6 grams, Carbohydrate 57 grams, Fat 19 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 129 milligrams, Sugar 25 grams, TransFat 1 gram

APPLE CROSTATA WITH CARAMEL SAUCE



Apple Crostata With Caramel Sauce image

This rustic apple pie comes together quickly when using a premade or refrigerated pie crust. I like to use Jonagold apples sliced pretty thin, about 2 medium will equal the 4 cups.

Provided by newspapergal

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

12 inches pie crusts
1/2 cup sugar
3 tablespoons all-purpose flour
4 cups chopped peeled apples
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 tablespoon butter
1 cup caramel topping (optional)

Steps:

  • Heat oven to 400ºF.
  • Mix 1/2 cup sugar and the flour in large bowl. Stir in apples. The sugar-flour mixture will not all stick to the apples; that's OK.
  • Spread the apple mixture uniformly from center of the dough circle to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly.
  • Mix 2 tablespoons sugar, nutmeg & cinnamon; sprinkle over apples and dough.
  • Cut the 1 Tbsp butter into 5 or 6 small pieces; spread on top of the apples.
  • Bake 27 to 32 minutes or until crust is golden brown.
  • Cut into wedges. Serve warm drizzled with caramel topping.

Nutrition Facts : Calories 358.5, Fat 15.4, SaturatedFat 4.6, Cholesterol 5.1, Sodium 225.9, Carbohydrate 53.7, Fiber 3.7, Sugar 29.6, Protein 3.1

PEAR AND APPLE CROSTATA WITH FIVE-SPICE WHIPPED CREAM



Pear and Apple Crostata with Five-Spice Whipped Cream image

Categories     Dairy     Fruit     Dessert     Bake     Vegetarian     Apple     Pear     Spice     Spring     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 20

crust
1 cup unbleached all purpose flour
2 tablespoons whole wheat flour
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, chilled, cut into 1/2-inch pieces
1/4 cup solid vegetable shortening, chilled, cut into 1/2-inch pieces
2 tablespoons (or more) ice water
filling
2 Granny Smith apples (about 12 ounces), peeled, quartered, cored, thinly sliced crosswise
1 firm but ripe Anjou pear (about 6 ounces), peeled, quartered, cored, thinly sliced crosswise
3 tablespoons (packed) golden brown sugar
2 1/2 tablespoons minced crystallized ginger
1 tablespoon unbleached all purpose flour
2 teaspoons fresh lemon juice
1 large egg (beaten to blend)
1 tablespoon sugar
1/2 cup chilled whipping cream
1 tablespoon honey
1/2 teaspoon Chinese five-spice powder*

Steps:

  • for crust:
  • Mix both flours, sugar and salt in processor. Add butter and shortening. Using on/off turns, process until butter and shortening form pea-size pieces. Mix in enough ice water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until firm, about 1 hour. (Can be prepared 3 days ahead. Keep refrigerated.)
  • for filling:
  • Position rack in center of oven and preheat oven to 400°F. Combine first 6 ingredients in large bowl. Toss to blend. Let stand until juices form, about 15 minutes.
  • Roll out dough on lightly floured work surface to 1 1/2-inch round. Transfer dough to unrimmed baking sheet. Mound filling atop dough, leaving 2-inch border. Fold dough border over filling to form 7-inch round, pleating loosely and pinching to seal any cracks in dough. Brush crust and fruit with egg, then sprinkle with 1 tablespoon sugar.
  • Bake crostata until crust is golden and juices bubble thickly, about 40 minutes. Transfer baking sheet to rack; cool 10 minutes. Slide metal spatula under crust to free from baking sheet. Cool crostata to lukewarm. Using large tart pan bottom as aid, transfer crostata to platter.
  • Whip cream, honey and five-spice powder in medium bowl until stiff. Serve crostata lukewarm or at room temperature with whipped cream.
  • *A blend of ground anise, cinnamon, star anise, cloves and ginger, available in the spice section of most supermarkets.

APPLE CROSTATA WITH CARAMEL SAUCE



Apple Crostata with Caramel Sauce image

Artisan-style apple pie comes quick with a flavor bonus--caramel topping!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 12

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup cold shortening
1 tablespoon cold butter
1 teaspoon vegetable oil
3-4 tablespoons buttermilk
1/2 cup sugar
3 tablespoons Gold Medal™ all-purpose flour
4 cups chopped peeled apples (4 medium)
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 cup caramel topping

Steps:

  • Heat oven to 400°F. In medium bowl, mix 1 cup flour and the salt. Cut in shortening and butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle oil and buttermilk, 1 tablespoon at a time) sprinkle over flour mixture, tossing with fork until all flour is moistened and dough almost cleans side of bowl.
  • Gather dough into a ball; shape into flattened 5-inch round on lightly floured ungreased large cookie sheet. With floured rolling pin, roll pastry into 12-inch round.
  • In large bowl, mix 1/2 cup sugar and 3 tablespoons flour. Stir in apples until coated. Mound apple mixture on center of dough round to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
  • Bake 42 to 47 minutes or until crust is golden brown and apples are fork tender. (If apples begin to brown to quickly, coverthe apples loosely with aluminum foil.) Cut into wedges. Serve warm drizzled with caramel topping.

Nutrition Facts : Calories 370, Carbohydrate 64 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 41 g, TransFat 0 g

PEAR, APPLE, AND QUINCE CROSTATA



Pear, Apple, and Quince Crostata image

Provided by Jonathan Waxman

Categories     Dessert     Bake     Apple     Pear     Quince     Fall     Cinnamon     Clove     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 26

For roasted fruit
2 firm-ripe pears (1 lb total)
2 apples (preferably Fuji or Gala; 1 lb total)
1 quince (1/2 lb)
1/2 cup sugar
3 tablespoons fresh lemon juice
1 tablespoon finely chopped peeled fresh ginger
1 (3-inch) cinnamon stick
4 whole cloves
2 tablespoons apple cider
For pastry shell
2 cups all-purpose flour
1 teaspoon kosher salt
3 tablespoons sugar
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
6 to 8 tablespoons ice water
1 large egg, lightly beaten
For brown sugar filling
1 stick (1/2 cup) unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup confectioners sugar
2 large eggs
1 teaspoon vanilla
1/4 cup all-purpose flour
Special Equipment
a pastry or bench scraper; an 11-inch round fluted tart pan (1 1/4 inches deep) with removable bottom

Steps:

  • Make roasted fruit:
  • Put oven rack in middle position and preheat oven to 375°F.
  • Peel, quarter, and core pears, apples, and quince, then cut into 1-inch chunks. Toss fruit with sugar, lemon juice, ginger, cinnamon stick, cloves, and 1 tablespoon apple cider in a bowl. Transfer to a large shallow baking pan (17 by 12 inches) and roast, stirring once or twice, until fruit is very soft and caramelized, 1 to 1 1/4 hours.
  • Remove from oven and add remaining tablespoon apple cider, scraping up caramelized juices from bottom of baking pan. Discard cinnamon stick and cloves. Cool in pan on a rack, about 45 minutes.
  • Make pastry shell while fruit roasts:
  • Whisk together flour, salt, and 2 tablespoons sugar in a large bowl. Blend in butter with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 6 tablespoons ice water and gently stir with a fork (or pulse) until incorporated.
  • Squeeze a small handful: If dough doesn't hold together, add more ice water to dough, 1 tablespoon at a time, stirring (or pulsing) until just combined. (Do not overwork mixture, or pastry will be tough.)
  • Turn out dough onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then fit into tart pan (do not trim).
  • Make brown sugar filling:
  • Put a large baking sheet in middle of oven and preheat oven to 375°F.
  • Beat together butter and sugars in a large bowl using an electric mixer at high speed until pale and fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour and a pinch of salt and mix until just combined. Spread evenly in pastry shell.
  • Assemble and bake pastry:
  • Scatter roasted fruit with juices over filling. Fold edge of pastry over filling to partially cover (center won't be covered). Pleat dough as necessary. Brush folded pastry edge lightly with egg and sprinkle with remaining tablespoon sugar.
  • Bake on preheated baking sheet until filling is puffed and set and pastry is golden brown, 50 to 60 minutes. Cool to warm, about 1 1/2 hours. Remove side of tart pan and slide crostata onto a plate.

APPLE CROSTATA WITH SPICED CARAMEL SAUCE



Apple Crostata with Spiced Caramel Sauce image

Provided by Gina Marie Miraglia Eriquez

Categories     Milk/Cream     Dessert     Bake     Thanksgiving     Apple     Spice     Fall     Cinnamon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 (9-inch) crostata

Number Of Ingredients 29

Dough:
2 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
1 teaspoon grated fresh lemon zest
1 1/2 sticks (3/4 cup) unsalted butter, cut into tablespoon pieces
1 large egg
1 teaspoon pure vanilla extract
Filling:
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces
1/3 cup packed light brown sugar
2 tablespoons fresh lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon salt
2 1/2 pounds apples (a combination of tart apples, such as Granny Smith, and sweeter apples, such as Honeycrisp and Gala), peeled and cut into 1/4-inch-thick slices
Glaze:
1/3 cup apricot preserves or jam
1 teaspoon water
Caramel Sauce:
1 cup heavy cream
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon fresh lemon juice
1/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces
Accompaniment: Vanilla ice cream or whipped cream
Special Equipment
9-inch springform pan

Steps:

  • Make dough:
  • Blend together flour, sugar, salt, zest, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal. Whisk together egg and vanilla in a small bowl and drizzle over flour mixture, then gently stir with a fork (or pulse) until incorporated and dough begins to form large clumps.
  • Gather all dough together, then divide dough in half and form each half into a 5- to 6-inch disk. Chill, wrapped in plastic wrap, until more firm, but not hard, about 30 minutes.
  • Make filling while dough chills:
  • Melt butter in a heavy, wide 6- to 8-quart pot over medium-high heat. Stir in brown sugar, lemon juice, cinnamon, salt, and apples, and cook, uncovered, stirring and turning apples over occasionally, until apples soften and juices thicken and begin to caramelize, 10 to 15 minutes (lower heat if apple mixture browns too quickly). Transfer to a shallow bowl and chill until cooled.
  • Assemble crostata:
  • Heat oven to 350°F with rack in middle. Invert bottom of springform pan (to make it easier to slide crostata off bottom), then lock pan. Generously butter springform pan and chill or freeze briefly to firm up butter.
  • Press one disk of dough evenly onto bottom and 1 inch up side of pan (use the smooth bottom of a metal measuring cup to help make it even). Chill tart shell.
  • Roll out remaining disk of dough between 2 sheets of wax paper into a 10-inch round (dough will be very tender). Peel off top sheet of paper, then cut dough into 10 (3/4-inch-wide) strips and slide (still on paper) onto a baking sheet. Chill until firm, about 15 minutes in refrigerator or 5 minutes in freezer.
  • Spoon apple filling in shell, distributing slices evenly. Arrange 5 strips of dough parallel to each other, 1 inch apart, on filling, trimming edges flush with edge of pan (dough will tear easily; patch any breaks with fingers). Arrange remaining 5 strips diagonally across first strips, 1 inch apart, to form a lattice, and trim edges.
  • Gather remaining dough and roll into several long, 1/4-inch-thick ropes. Press enough ropes around edge of crostata in a single layer, smoothing seams with fingers, to form an even edge (you will have a little dough left over).
  • Bake crostata until pastry is pale golden, 50 minutes to 1 hour.
  • Near end of baking, heat apricot preserves with 1 teaspoon water in a small saucepan over medium-low heat, stirring, until melted, then strain through a sieve into a small bowl.
  • When crostata is done, brush top with warm apricot glaze. Let cool completely in pan on a wire rack, then remove side of pan.
  • Make caramel sauce while crostata bakes:
  • Heat cream in a small saucepan over medium heat until it just begins to simmer, then remove from heat and keep hot, covered.
  • Stir sugars together with 1/2 teaspoon lemon juice in a heavy 2 1/2- to 3-quart saucepan, then cook undisturbed over medium heat until mixture is partially melted (reduce heat if mixture turns dark around edge). Continue to cook, stirring occasionally with a fork, until completely melted and mixture is a deep golden caramel.
  • Carefully pour in hot cream (mixture will bubble up and caramel may harden slightly) and quickly whisk in pumpkin pie spice and salt. Reduce heat and simmer, stirring, until caramel is dissolved and sauce is reduced to about 1 cup, about 5 minutes. Remove from heat and whisk in butter until melted. Transfer to a glass measure to let cool slightly.
  • To serve, either slide crostata from pan bottom onto a flat serving plate or serve on pan bottom.

APPLE CROSTATA WITH CARAMEL SAUCE



Apple Crostata With Caramel Sauce image

Make and share this Apple Crostata With Caramel Sauce recipe from Food.com.

Provided by Karen..

Categories     Apple

Time 52m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup sugar
3 tablespoons Gold Medal all-purpose flour
4 cups chopped peeled apples (4 medium)
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 cup caramel topping (Crust ingredients start below)
1/2 cup butter (firm) or 1/2 cup margarine, cut into 1/2-inch pieces (firm)
1 1/4 cups Gold Medal all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
3 tablespoons cold water

Steps:

  • Make Crostata Crust: Cut butter into flour, sugar and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
  • Mix vanilla and water; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary).
  • Gather dough into a ball; shape into flattened 5-inch round.
  • Wrap in plastic wrap and refrigerate about 30 minutes or until firm.
  • Roll pastry into 12-inch circle on lightly floured surface.
  • Place on ungreased large cookie sheet.
  • Heat oven to 400ºF.
  • Mix 1/2 cup sugar and the flour in large bowl.
  • Stir in apples.
  • Mound apple mixture on center of dough circle to within 2 inches of edge.
  • Fold edge of dough over apple mixture; crimp edge of dough slightly.
  • Mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
  • Bake 27 to 32 minutes or until crust is golden brown.
  • Cut into wedges.
  • Serve warm drizzled with caramel topping.

Nutrition Facts : Calories 386.7, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.9, Sodium 298.7, Carbohydrate 70.2, Fiber 2.5, Sugar 23.8, Protein 3.2

APPLE CROSTATA WITH CINNAMON-ALMOND TOPPING



Apple Crostata with Cinnamon-Almond Topping image

Categories     Dessert     Bake     Thanksgiving     Apple     Almond     Vanilla     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 19

Crust
1 cup all purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
3 tablespoons (or more) ice water
Crumb topping
2/3 cup all purpose flour
6 tablespoons (packed) golden brown sugar
2 tablespoons yellow cornmeal
1 1/4 teaspoons ground cinnamon
1/8 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
2/3 cup blanched slivered almonds
Filling
7 tablespoons sugar, divided
1 vanilla bean, split lengthwise
4 large Pippin or Sierra Beauty apples (2 to 2 1/4 pounds total), peeled, halved, sliced 1/4-inch thick
3 tablespoons unsalted butter, melted, divided

Steps:

  • For crust:
  • Mix flour, sugar, and salt in medium bowl. Add butter. Cut in with back of fork until butter is reduced to oatmeal-size flakes. Add 3 tablespoons ice water. Toss until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.
  • For topping:
  • Mix flour, brown sugar, cornmeal, cinnamon, and salt in bowl. Add butter. Blend with back of fork until moist clumps form. Mix in almonds.
  • For filling:
  • Set rack at lowest position in oven and preheat to 400°F. Place 6 tablespoons sugar in large bowl. Scrape in seeds from vanilla bean; stir to blend well. Mix in apples. Add 2 tablespoons melted butter and toss to coat.
  • Roll out dough on floured sheet of parchment paper to 13 1/2-inch round. Arrange apple filling in center, mounding slightly and leaving 2-inch plain border. Gently fold dough border over edge of filling, pleating loosely and pinching any cracks to seal. Brush dough border with remaining 1 tablespoon melted butter and sprinkle with remaining 1 tablespoon sugar. Sprinkle topping over exposed apple filling.
  • Slide rimless baking sheet under parchment and crostata and place in oven. Bake until crust is crisp and apples are tender, turning baking sheet after 20 minutes, about 40 minutes total.
  • Run knife under crostata to loosen from paper. Cool crostata completely on paper on baking sheet.

APPLE CROSTATA (INA GARTEN)



Apple Crostata (Ina Garten) image

This recipe is from Ina Garten, the "Barefoot Contessa". Prep time includes the hour that the pastry dough is in the frig.

Provided by dojemi

Categories     Dessert

Time 1h25m

Yield 1 Crostata

Number Of Ingredients 13

1 cup all-purpose flour
2 tablespoons granulated sugar or 2 tablespoons superfine sugar
1/4 teaspoon kosher salt
1/4 lb very cold unsalted butter, diced
2 tablespoons ice water
1 1/2 lbs macoun apples (3 large) or 1 1/2 lbs empire apples (3 large)
1/4 teaspoon grated orange zest
1/4 cup flour
1/4 cup granulated sugar or 1/4 cup superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons cold unsalted butter, diced

Steps:

  • For Pastry: Place the flour, sugar and salt in a food processor fitted with a steel blade.
  • Pulse a few times to combine.
  • Add the butter and pulse 12-15 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 disc.
  • Wrap in plastic and refrigerate for at least one hour.
  • Meanwhile-- preheat over to 450 degrees and make filling.
  • After the dough has been in frig for one hour-- Roll pastry into an 11-inch circle and transfer to baking sheet.
  • For Filling: Peel, core and cut apples into 8ths.
  • Cut each wedge into 3 chunks.
  • Toss with orange zest.
  • Cover tart dough with the apples leaving a 1 1/2 inch border.
  • Make topping: Combine flour, sugar, salt, cinnamon and allspice in bowl of food processor fitted with a steel blade.
  • Add the butter and pulse until mixture is crumbly.
  • Pour into a bowl and rub it with your fingers until it starts holding together.
  • Sprinkle evenly over apples.
  • Gently fold the border over the apples to enclose the apples, pleating it to make a circle.
  • Bake for 20-25 minutes until the crust is golden and the apples are tender.
  • Allow to cool.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 2581.3, Fat 141.3, SaturatedFat 88, Cholesterol 366.1, Sodium 905.4, Carbohydrate 327.5, Fiber 27.6, Sugar 175.1, Protein 20.1

APPLE CROSTATA



Apple Crostata image

Categories     Dessert     Bake     Vegetarian     Apple     Fall     Cinnamon     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

Crust:
2 1/2 cups all-purpose flour
1 teaspoon fine sea salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
Filling:
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pinch of fine sea salt
2 1/2 pounds Golden Delicious apples (about 5 large), peeled, halved, cored, cut into 1/4"-thick slices (about 7 cups)
2 tablespoons fresh lemon juice
1 large egg
2 tablespoons raw sugar
2 tablespoons pure maple syrup
Vanilla ice cream, vanilla gelato, or sweetened whipped cream
Special Equipment
A pastry brush

Steps:

  • For crust:
  • Place flour, salt, and sugar in a food processor; pulse to blend. Add butter; pulse just until coarse meal forms. Add 1/4 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into a ball; flatten into a disk. Wrap dough in plastic and chill 1 hour. DO AHEAD: Crust can be made 1 day ahead. Keep chilled. Allow to stand at room temperature for 15 minutes to soften slightly before rolling out.
  • For filling:
  • Preheat oven to 400°F. Place a large sheet of parchment paper on a work surface. Roll out dough disk on parchment paper to 15" round (some of dough will extend over edges of paper).
  • Whisk sugar, cornstarch, cinnamon, nutmeg, and salt in a large bowl. Add apples and lemon juice to bowl with sugar mixture; toss to coat apples evenly.
  • Transfer apples to crust, mounding in center and leaving a 3" plain border. Scrape out any juices from bowl and drizzle over apples. Fold crust edges up over outer edges of filling, crimping dough and folding and pleating as needed to fit. Slide crostata and parchment onto a large rimless baking sheet. Crack egg into a small bowl. Using a fork, beat egg just to blend. Brush crust edges with beaten egg, then sprinkle crust with raw sugar.
  • Place crostata in oven and bake until juices in center are thick and bubbling, about 1 hour. Let cool for 5 minutes. Run a long, thin knife or offset spatula around edges of crostata to loosen from paper and to prevent it from sticking to the paper.
  • Transfer baking sheet with crostata to a wire rack. Brush apples generously with maple syrup. Let crostata cool. Cut crostata into wedges. Place wedges on plates. Serve with a scoop of ice cream, gelato, or whipped cream.

APPLE CROSTATA WITH CRYSTALLIZED GINGER



Apple Crostata with Crystallized Ginger image

Categories     Fruit     Ginger     Dessert     Bake     Apple     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Crust
1 1/2 cups all purpose flour
1 1/2 tablespoons sugar
1/2 teaspoon (scant) salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
Filling
1 1/2 pounds medium-size Golden Delicious apples, peeled, halved, cored, cut into 1/8-inch-thick slices (about 5 1/2 cups)
5 tablespoons sugar
2 tablespoons (packed) minced crystallized ginger
2 teaspoons fresh lemon juice
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
2 tablespoons (about) whole milk
1/3 cup apricot preserves, warmed
Vanilla ice cream or sweetened whipped cream

Steps:

  • For crust:
  • Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day.
  • For filling:
  • Position rack in center of oven and preheat to 425°F. Combine apples, 3 tablespoons sugar, crystallized ginger, and lemon juice in large bowl; toss gently to blend.
  • Roll out dough on large sheet of parchment paper to 14-inch round. Transfer parchment with dough to large baking sheet. Arrange 3/4 of apple mixture in center of dough, mounding just slightly, forming 8-inch-diameter circle and leaving 3-inch plain border. Overlap remaining apple slices in concentric circles atop apple layer. Fold plain edge of crust over apples, leaving apples exposed in center. Gently fold and pinch dough edge to seal any cracks. Sprinkle apples with 1 tablespoon sugar, then dot apples with butter. Brush crust with milk and sprinkle with remaining 1 tablespoon sugar.
  • Bake crostata until crust is golden brown and apples are tender, about 40 minutes. Remove from oven. Brush apples with warm apricot preserves. Cool on baking sheet 15 minutes. Slide long knife under crostata to loosen. (Can be made 4 hours ahead. Let stand on sheet at room temperature. Rewarm in 425°F oven 5 minutes before serving.) Serve warm with vanilla ice cream or sweetened whipped cream, as desired.

APPLE CROSTATA WITH CHEEDAR CRUST



APPLE CROSTATA WITH CHEEDAR CRUST image

Categories     Cheese     Apple

Yield 10 11-in crostata

Number Of Ingredients 17

For the Crust
1 disk Cheddar Pie Dough
(2 1/2 cups all-purpose flour
Salt
2 sticks cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1 cup shredded sharp white cheddar cheese)
All-purpose flour, for surface
1 large egg, lightly beaten for egg wash
Coarse sanding sugar, for sprinkling
For the Filling
2 tart apples, such as Granny Smith or Gala, plus 2 McIntosh apples, peeled, cored, and sliced into 1/2-inch wedges
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 cup apricot preserves, warmed

Steps:

  • Cheddar Pie Dough. Frozen for up to 1month Pulse flour and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Add cheese; pulse until combined. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or up to overnight. Make the crust: Roll out dough to a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to a parchment-lined baking sheet. Refrigerate for 20 minutes. Make the filling: Toss together apples, granulated sugar, flour, lemon juice, and cinnamon. Preheat oven to 375 degrees. Spread filling over dough, leaving a 1 1/2-inch border. Fold edges in to form a crust; brush with egg wash, and sprinkle with sanding sugar. Refrigerate until edges are firm, about 30 minutes. Bake crostata until apples are tender and crust is golden, about 1 hour 20 minutes. Let cool slightly. Brush apples with apricot preserves.

APPLE CROSTATA



Apple Crostata image

Make and share this Apple Crostata recipe from Food.com.

Provided by Marie

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 refrigerated pie crust, softened as directed on box
1/4 cup sugar
1/4 cup brown sugar
3 tablespoons flour
1/2 teaspoon ground cinnamon or 1/2 teaspoon apple pie spice
4 cups peeled apples, sliced thin
1 tablespoon lemon juice
1 tablespoon butter

Steps:

  • Heat oven to 400°F.
  • Remove pie crust from pouch; sprinkle with flour and roll out slightly.
  • Place dough on ungreased cookie sheet.
  • Mix sugar, brown sugar, the flour and cinnamon in medium bowl.
  • Add lemon juice to apples; toss gently, then add sugar mixture and combine.
  • Spoon apple mixture onto center of crust, spreading to within 2 inches of edge.
  • Fold edge of crust over apples; crimp and fold dough like pleats.
  • Cut butter into small pieces and place in several spots on top of apples.
  • Bake 30 to 45 minutes or until crust is golden brown and apples are tender.
  • Poke apples with a knife tip to see if they are done.
  • If crust becomes too brown, place a sheet of aluminum foil over the top during baking.

Nutrition Facts : Calories 273.1, Fat 9.4, SaturatedFat 3.6, Cholesterol 5.1, Sodium 140.4, Carbohydrate 46.6, Fiber 3.1, Sugar 27, Protein 2.3

Apple crostata is a classic Italian dessert that is made with fresh apples and a shortcrust pastry. This dessert has become very popular in recent years, and there are many variations of the recipe. Apple crostata is a rustic and delicious dessert that can be served on any occasion.

What is Apple Crostata?

Apple crostata is a type of pie that is made with apples and a simple shortcrust pastry. The crostata is made by rolling the pastry dough into a circle, placing it on a baking sheet, and filling it with a mixture of sliced apples, sugar, lemon juice, and other spices. The edges of the pastry are then folded up over the filling, creating a rustic free-form tart that is then baked until the crust is golden brown and the apples are tender.

History of Apple Crostata

The history of apple crostata can be traced back to Italy. It is a traditional dessert that has been served in Italy for centuries. The crostata was originally made with fruit that was in season, and the recipe would change depending on what fruit was available at the time. Over time, the recipe has evolved to include different types of fruit, including apples.

Ingredients for Apple Crostata

To make an apple crostata, you will need the following ingredients:
  • Shortcrust pastry
  • Fresh apples
  • Sugar
  • Lemon juice
  • Cinnamon
  • Nutmeg
  • Butter
  • Egg yolk

How to Make Apple Crostata

To make an apple crostata, follow these steps:
  1. Preheat the oven to 375°F.
  2. Roll out the shortcrust pastry into a circle and place it on a baking sheet.
  3. Peel and slice the apples and toss them with sugar, lemon juice, cinnamon, nutmeg, and butter.
  4. Place the apple mixture in the middle of the pastry dough and spread it out evenly, leaving about 2 inches of space around the edges.
  5. Fold the edges of the pastry dough up and around the filling.
  6. Brush the edges of the pastry with an egg yolk wash.
  7. Bake the crostata in the oven for 30-35 minutes, or until the crust is golden brown and the apples are tender.

Variations of Apple Crostata

There are many variations of the apple crostata recipe. Some people like to add raisins, nuts, or other fruits to the filling. Others like to use a different type of pastry, such as puff pastry or phyllo dough. Some people also like to add a glaze or icing to the top of the crostata.
Conclusion
Apple crostata is a delicious and rustic dessert that is perfect for any occasion. With a simple shortcrust pastry and fresh apples, you can create a classic Italian dessert that will impress your friends and family. Whether you choose to follow a traditional recipe or add your own twist, the apple crostata is sure to be a crowd-pleaser.
Apple crostata is a rustic Italian dessert that has become popular all over the world. It is a simple yet delicious pastry filled with fresh apples and spices. It is perfect for those who love the taste of apple pie but don't want the hassle of making a pie crust. In this article, we will provide some valuable tips on how to make the perfect apple crostata recipe.

Tip 1: Choosing the right apples

The first step to making the perfect apple crostata is choosing the right apples. Apples that are best for baking are those that are very firm and hold their shape well during baking. Some of the best apples for baking are Honeycrisp, Braeburn, Granny Smith, and Jonathan. These apples have a tart taste that complements the sweet pastry perfectly. Therefore, when you go to the market or store to buy apples, choose those that are firm, tart, and have a good balance of sweet and sour.

Tip 2: Preparing the apples

After you have chosen the right apples, the next step is to prepare them. You should peel, core, and slice the apples thinly. To make the filling sweeter, add sugar, cinnamon, and lemon juice to the sliced apples. Once you have mixed the ingredients, let the mixture sit for at least 15 minutes. This will allow the apples to release their juices and will also help to prevent a soggy crust.

Tip 3: Making the crust

The crust is an essential part of the apple crostata recipe. A good crust should be tender and flaky, and it should have a golden brown color. To make the perfect crust, start by combining flour, sugar, and salt in a large mixing bowl. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water gradually, mixing until the dough comes together. Don't overwork the dough, as this can make it tough. Once the dough is ready, wrap it in plastic wrap and refrigerate it for at least 30 minutes before rolling it out.

Tip 4: Rolling out the dough

Rolling out the dough is one of the most critical steps in making the perfect apple crostata. To ensure a flaky crust, roll out the dough on a lightly floured surface in a circular shape. Make sure the dough is about 1/8 inch thick. Be gentle when handling the dough and avoid stretching it too much, as this can cause it to shrink when baking.

Tip 5: Assembling the crostata

To assemble the crostata, place the rolled-out dough on a baking sheet lined with parchment paper. Spoon the apple filling into the center of the dough, leaving a border of about 2 inches around the edges. Gently fold the edges of the dough over the filling, creating a pleated border. Brush the edges of the crust with egg wash to give it a glossy finish.

Tip 6: Baking the crostata

The final step is baking the crostata. Preheat the oven to 375°F and bake the crostata for 35 to 40 minutes, or until the crust is golden brown and the apples are tender. Once the crostata is done, remove it from the oven and let it cool for at least 10 minutes before serving.

Conclusion

Making the perfect apple crostata requires careful attention to detail, from choosing the right apples to baking the pastry. By following these valuable tips, you can make a delicious and rustic apple crostata that is perfect for any occasion. Whether you are a beginner baker or an experienced one, apple crostata is an excellent dessert that is easy to make and always delicious. So go ahead and try making it at home today!

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