APPLE CROSTATA
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
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
PRUNE AND APPLE CROUSTADE
Steps:
- Soak the prunes in Armagnac overnight (or perhaps use preserved prunes in Armagnac from a gourmet shop, which have even more flavor because they'll have macerated longer). Drain, pit and roughly chop, reserving the liquid.
- Melt 3 tablespoons of the butter in a saute pan and add the apples until soft, about 5 minutes. Sprinkle over 2 to 3 tablespoons of the sugar and continue cooking to caramelize, about 10 minutes more. Pour on about a tablespoon of the reserved Armagnac, flambe, and boil until the flames die out and the liquid has disappeared. Remove from the heat and taste. Depending on your apples, the mixture may need more acidity. If it does, add a squirt of lemon to taste. Stir through the chopped prunes.
- Heat the oven to 375 degrees F/190 degrees C. Set the ring part of an 8-inch/20 cm springform pan on a baking sheet.
- Prepare the pastry: Melt the remaining butter in a small saucepan or microwave. Working with one phyllo sheet at a time, prepare as follows: lay one sheet of phyllo on a clean surface and cut into three strips crosswise (not lengthwise). Brush one of the three strips with melted butter, sprinkle with a little sugar and a few drops of Armagnac. Lay another strip on top and repeat. Lay the final strip on top and brush with butter. Your single sheet of phyllo is now a three-layer-thick strip. Lay it in the center of the ring mold so that it runs from the middle out, and up and over the edge of the ring, like the spoke of a wheel. Continue with the remaining strips, laying them in around the ring slightly overlapping so that there are no openings.
- Spoon the prune and apple filling into the bottom of the mold. Fold the pastry strips up in over top, twisting somewhat as you go so that the top is a rustic landscape of papery peaks and valleys totally covering the top of the tart. Brush quite generously with butter and scatter over a scant handful of sugar. (You may have some butter and sugar left over once you're done. If you do, use them for something else. The same goes for the Armagnac, of which you will have a lot left: use it in fruit salad or let a piece of pound cake drink it up...or serve it in tiny glasses with dessert.)
- Remove the springform ring, leaving the formed croustade on the baking sheet. Bake until the pastry is fully cooked and golden, about 40 minutes. Remove from the oven, slide onto rack and cool. Serve with ice cream on the side or all on its own.
ROASTED QUAIL WITH SAVORY APPLE AND CHEDDAR CROUSTADE
Steps:
- To prepare the croustade:
- Slice the apples into thin wedges. To a hot saute pan, add 2 tablespoons of the butter and immediately add the apples. Saute over high heat while tossing the apples, cooking until the apples begin to soften and brown on the edges, approximately 3 minutes. Add 1 1/2 tablespoons of the chopped herbs and season with salt and pepper; continue to cook for 30 seconds. Remove the apples from the heat and let them cool for 10 to 20 minutes.
- Preheat the oven to 450 degrees F.
- Lay out the pie dough disks and evenly spread 2 tablespoons of the grated cheddar on each. Place approximately 3 to 4 tablespoons of the apple mixture in the center of each pie dough disk. To form the croustade work from the outside in, folding in 2-inch pleats and continue around until the folds meet each other. The croustade should have an accordion look with a hole in the center; it should look like a small volcano.
- Either set aside and keep refrigerated until ready to bake, or bake in a 450 degree F oven for 8 to 10 minutes until evenly golden brown. Keep warm until ready to use.
- To prepare the quail:
- Slice the fennel very thinly. Heat a saute pan over high heat, add 2 tablespoons of butter, and then add the fennel and saute for 3 to 4 minutes until the fennel starts to become tender and translucent. Season with salt and pepper, to taste. Let cool for 10 minutes.
- Carefully open the breast cavity of each quail and fill the cavity with approximately 1 tablespoon of the sauteed fennel. Do not over-stuff the quail, as they will shrink when cooking.
- Place the quail in a bowl or shallow container. Add 1 1/2 cups of the red wine, the remaining 1/2 tablespoon of chopped herbs, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently toss the quail to evenly disperse the herbs, salt and pepper. Marinate the quail in the refrigerator, covered, for at least 3 hours and up to 12 hours.
- In a separate bowl, combine the blueberries and the remaining 1/2 cup of wine and let sit for 1 to 2 hours.
- Preheat the oven to 450 degrees F.
- Remove the quail from the marinade and drain off the excess liquid, discarding the remaining marinade. To a large oven-safe saute pan over high heat, add enough vegetable oil to evenly coat the pan (about 2 tablespoons). Place the quail, breast-side down, in the pan and cook for 2 minutes or until evenly browned. Turn the quail over and cook for 1 minute on the other side, or until browned. Place the saute pan in the oven and roast for 8 to 10 minutes, or until fully cooked through.
- Remove the quail from the pan and immediately add the wine and blueberry mixture. Return the pan to the stovetop and cook over high heat for 2 minutes. Add the chicken stock. Season with salt and pepper and add a healthy pinch of the herb blend. Continue to cook for 2 minutes. Add 2 tablespoons of butter and remove from the heat. Whisk the sauce until the butter is incorporated.
- Place a warm croustade on each plate. Split the quail down the middle and arrange around the croustade. Drizzle the sauce on and around the quail and evenly distribute the blueberries. Serve immediately.
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.
AMAZING APPLE CROSTATA
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
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
APPLE CRUMB CROSTATA
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
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
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Apple croustades are a classic dessert dish that originated from France. Made with flaky puff pastry and caramelized apples, this dish is a crowd-pleaser that is perfect for any occasion. Whether you are looking to impress guests at a dinner party or simply want to treat yourself to a delicious dessert, apple croustades are an excellent choice.
The History of Apple Croustades
Although apple croustades are commonly associated with French cuisine, the dish actually has roots that extend far beyond France. The word "croustade" comes from the Occitan word "crousta", which means crust or shell. This type of pastry was first used in the Middle Ages as a way to make pies and tarts without the need for an actual baking dish. The pastry shell would be filled with ingredients and then baked directly on a hot stone or hearth.
Over time, the croustade evolved to include a variety of different fillings, including fruit, custard, and meat. In the 18th century, apple croustades became a popular dessert in France, thanks in large part to their use of apples, which were plentiful and affordable. Today, apple croustades are enjoyed throughout the world and have become a staple of many dessert menus.
The Ingredients
The key to making a delicious apple croustade is using high-quality ingredients. Here are the main ingredients you will need:
- Puff pastry
- Apples
- Sugar
- Lemon juice
- Cinnamon
- Butter
The puff pastry is the foundation of the dish, providing a flaky, buttery crust that holds the apple filling. The apples should be firm and tart, such as Granny Smith or Honeycrisp, in order to hold their shape during baking. The sugar, lemon juice, and cinnamon are used to caramelize the apples and add flavor. Finally, the butter is used to saute the apples and ensure they are evenly coated.
The Preparation
Preparing an apple croustade is a relatively straightforward process, but it does require some attention to detail. Here is a basic overview of the steps involved:
Step 1: Thaw the Puff Pastry
Most puff pastry comes frozen, so you will need to thaw it before you can use it. Follow the instructions on the package to thaw the pastry, making sure to handle it gently so it does not break or tear.
Step 2: Prepare the Apples
Peel and core the apples, then cut them into thin slices. In a bowl, mix the apples with the sugar, lemon juice, and cinnamon until they are evenly coated.
Step 3: Saute the Apples
In a saucepan, melt the butter over medium heat. Add the apples and cook for about 10 minutes, stirring occasionally, until they are caramelized and tender.
Step 4: Assemble the Croustades
Roll out the puff pastry into a thin sheet, then cut it into circles using a cookie cutter or glass. Place the circles on a baking sheet lined with parchment paper. Spoon some of the sauteed apples onto each circle, leaving a small border around the edges. Fold the edges of the pastry up and over the apples, creating a pouch or envelope shape.
Step 5: Bake the Croustades
Preheat the oven to 400 degrees Fahrenheit. Brush the tops of the croustades with some beaten egg, then bake them for 15-20 minutes, or until the pastry is golden brown and crispy.
Serving Suggestions
Apple croustades are best served warm, with a dollop of whipped cream or a scoop of vanilla ice cream on top. For an extra special touch, drizzle some caramel sauce over the top of the croustades before serving.
Variations and Alternatives
While apple croustades are delicious on their own, there are many ways to customize the dish to suit your tastes. Here are a few ideas:
- Try using different types of fruit, such as pears or peaches, instead of apples.
- Add some chopped nuts, such as almonds or walnuts, to the filling for added crunch.
- For a savory twist, use the puff pastry to make mini quiches or tarts filled with bacon, cheese, and herbs.
Conclusion
Apple croustades are a classic dessert that have stood the test of time. This delicious pastry is simple to make, yet elegant and impressive when served. Whether you are looking for a dessert to impress guests or simply want to treat yourself to a special treat, apple croustades are an excellent choice.