Best Apple Crostata Ina Garten Recipes
APPLE CROSTATA (INA GARTEN)
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
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
SUMMER FRUIT CROSTATA
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 toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. 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 comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
- For the pastry (makes 2 crostatas) .
- For the filling:
- Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
- Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt 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 to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
- Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.
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Apple crostata is a delicious dessert that is loved by people all around the world. One of the most popular apple crostata recipes is from Ina Garten, also known as the Barefoot Contessa. Ina Garten is a well-known American author and television host who has a passion for cooking and entertaining. Her apple crostata recipe is incredibly easy to make and produces a dessert that is both rustic and sophisticated at the same time.
Ingredients
The ingredients for Ina Garten's apple crostata include:For the pastry:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp kosher salt
- 1 cup unsalted butter, diced and chilled
- 1/4 cup ice water
For the filling:
- 1 1/2 pounds Granny Smith apples, peeled, cored, and sliced
- 1/2 lemon, juiced
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp kosher salt
- 4 tbsp unsalted butter, diced and chilled
- 1 egg beaten with 1 tbsp milk, for egg wash
- Turbinado sugar, for sprinkling
Instructions
To make Ina Garten's apple crostata, follow these instructions:For the pastry:
- In the bowl of a food processor, combine the flour, sugar, and salt. Pulse a few times to combine.
- Add the butter and pulse until the mixture resembles coarse crumbs.
- With the machine running, slowly add the ice water until the dough comes together into a ball.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
For the filling:
- Preheat the oven to 450°F.
- Toss the sliced apples with the lemon juice in a large bowl.
- In a small bowl, combine the granulated sugar, brown sugar, cinnamon, nutmeg, and salt.
- Add the sugar mixture to the apples and toss to coat.
- Roll the chilled dough out on a floured surface into a 12-inch circle.
- Transfer the dough to a sheet pan lined with parchment paper.
- Pile the apples in the center of the dough, leaving a 2-inch border all around.
- Dot the apples with the diced butter.
- Fold the edges of the dough over the apples, pleating as necessary.
- Brush the edges of the dough with the egg wash and sprinkle with turbinado sugar.
To bake:
- Bake the crostata for 20 minutes.
- Reduce the oven temperature to 375°F and bake for an additional 25 minutes, or until the crust is golden brown and the apples are tender.
- Allow the crostata to cool for at least 10 minutes before slicing and serving.