Best Apple Crostata With Spiced Caramel Sauce Recipes

APPLE CROSTATA WITH CARAMEL SAUCE

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.

APPLE CROSTATA WITH CARAMEL SAUCE

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.

APPLE CROSTATA WITH CARAMEL SAUCE

Steps:

• Start by making the dough recipe that is linked above, then pop it in the fridge while you make the apple filling. Or if you are using store bought pie crust, skip this step.
• Preheat the oven to 375° and line a baking sheet with parchment paper or a reusable silpat.
• To make the apple filling peel, core and cut your apples into 1/2 inch chunks. In a large bowl toss the apples with 2 tbsp fresh lemon juice. Now mix in the brown sugar, flour, cinnamon, nutmeg, vanilla and kosher salt. Stir to coat the apples with the mixture.
• On a lightly floured surface roll out your pastry dough/pie crust to about a 12 inch round. This does not have to look perfect! A crostata is very rustic.
• Transfer the crust to your parchment lined baking sheet.
• Pour the apple filling into the center of the crust, leaving about 1 inch around the edge. Fold that edge over the apple filling.
• Optionally - you can brush the crust with an egg wash to make a more golden crust.
• Pop the crostata into the preheated oven and bake for 50 minutes.
• While the apple crostata cooks make the caramel filling below.
• Let the apple crostata cool for at least 10 minutes and then serve in slices topped with caramel drizzle and ice cream!

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.

APPLE CROSTATA WITH SPICED CARAMEL SAUCE

Steps:

• 1. Dough Blend together flour, sugar, salt, and zest. Cut butter into dough with pastry blender or fingers. Whisk together egg and vanilla. Pour over dough and mix until combined. Roll into 2 balls. Chill in plastic wrap for 30 minutes.
• 2. Grease a springform pan and press one ball onto bottom of pan and up 1 inch of the sides. Roll other ball between 2 pieces of wax paper. Cut dough into 10 strips. Chill in refrigerator until ready to use.
• 3. Filling Melt butter in saucepan. Stir in brown sugar, lemon juice, cinnamon, salt, and apples. Cook until softened 10 to 15 minutes. Spoon apple filling onto dough in springform pan.
• 4. Lattice the strips across top trimming the edges and sealing to crust. Bake at 350 degrees for 1 hour
• 5. Glaze heat preserves with water and then strain. Brush top of warm pie. Let cool
• 6. Caramel Sauce Heat cream until warm and set aside. In another pan stir both sugars and lemon juice together and let cook over medium high heat undisturbed for about 10 minutes until deep golden. Carefully pour cream into sugar mixture whisking constantly. Then whisk in pie spice and salt. cook 3 minutes. Remove from heat whisk in butter. Drizzle over crostata

APPLE CROSTATA WITH CARAMEL SAUCE

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.

APPLE CROSTATA

Steps:

• Mix the flour, sugar and salt in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, about 1 hour.
• Position the rack in the center of the oven and preheat the oven to 400 degrees F.
• Combine the apples, 1/4 cup of the sugar and lemon juice in large bowl; toss gently to blend. Set aside for 10 minutes.
• Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round. Transfer the dough and parchment paper to a large heavy baking sheet. Spoon the apple mixture over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, leaving the apples exposed in the center. Pleat loosely and pinch the dough to seal any cracks. Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.
• Bake the crostata until the crust is golden and the apples are tender, about 40 minutes. Transfer the baking sheet to a rack; cool for 10 minutes. Slide a metal spatula under the crust to free the crostata from the parchment. Cool the crostata to lukewarm. Sprinkle with the almonds and serve.

APPLE CROSTATAS

Steps:

• To make the crust: Mix the flour, sugar, and salt in a processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, about 1 hour.
• For the filling: Position the rack in the center of the oven and preheat the oven to 400 degrees F.
• Combine the apples, 1/4 cup of sugar, and lemon juice in large bowl; toss gently to blend. Set aside for 10 minutes.
• Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round. Transfer the dough on the parchment paper to a heavy large baking sheet. Spoon the apple mixture over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, leaving the apples exposed in the center. Pleat loosely and pinch the dough to seal any cracks. Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.
• Bake the crostata until the crust is golden and the apples are tender, about 40 minutes. Transfer the baking sheet to a rack; cool for 10 minutes. Slide a metal spatula under the crust to free the crostata from the baking sheet. Cool the crostata to lukewarm. Sprinkle with the almonds and serve.

RUSTIC CARAMEL APPLE TART

Steps:

• In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate until easy to handle, about 30 minutes. , Preheat oven to 400°. On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. Combine the filling ingredients; spoon over crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling. Whisk egg and water; brush over crust., Bake until crust is golden and filling is bubbly, 25-30 minutes. Using parchment, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.