Best Apple Crostata With Cinnamon Almond Topping Recipes

AMAZING APPLE CROSTATA

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.

APPLE 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 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.

CINNAMON-APPLE CROSTATA

Steps:

• Heat oven to 450°F
• Remove pie crust from pouch; place flat on ungreased cookie sheet.
• In medium bowl, mix 1/2 cup sugar, the cornstarch and cinnamon.
• Gently stir in apples.
• Spoon apple mixture onto center of crust, spreading to within 2 inches of edge.
• Fold crust edge over filling to form 2-inch border, pleating crust as necessary.
• Brush crust edge with water; sprinkle with 1 teaspoon sugar.
• Bake 15 minutes or until crust is golden brown.
• Sprinkle pecans over apple mixture.
• Bake 5 to 15 minutes longer or until apples are tender.
• Serve with whipped cream.