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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Really easy, a Barefoot Contessa recipe. Dough is made in the food processor Crostata is like an open fruit pie and there are many variations, dough pleated, and folded over unbaked apples or fruit . An extra orange glaze and coarse sugar are additions and optional: glaze: just melt a bit of orange marmalade and drizzle over finished crostata. Read more . Crostata may be baked round or in pie tins of any shape or with lattice crusts but most are free forms open doughs filled with fruits and are best eaten warm or room temperature and not chilled Either way when cut, great! Serve with a dollop of whipped cream Note the several photos all crostatas tthat I have baked Ingredients:
pastry |
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 |
for the filling |
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 tb cold unsalted butter, diced |
Directions:
1. For the pastry, place the flour, sugar, and salt in the bowl of a food
2. processor fitted with a steel blade.
3. Pulse a few times to combine.
4. Add the butter and pulse 12 to 15 times, or until the butter is the size
5. of peas.
6. With the motor running, add the ice water all at once through the feed tube.
7. Keep hitting the pulse button to combine, butstop the machine just before the dough becomes a solid mass.
8. Turn the dough onto a well-floured board and form into a disk.
9. Wrap with plastic and refrigerate for at least 1 hour.
10. Preheat the oven to 450 degrees F.
11. Flour a rolling pin and roll the pastry into an 11-inch circle on a
12. lightly floured surface.
13. Transfer it to a baking sheet.
14. For the filling, peel, core, and cut the apples into 8th's.
15. Cut each wedge into 3 chunks.
16. Toss the chunks with the orange zest.
17. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
18. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of
19. a food processor fitted with a steel blade.
20. Add the butter and pulse until the mixture is crumbly.
21. Pour into a bowl and rub it with your fingers until it starts holding together.
22. Sprinkle evenly on the apples.
23. Gently fold the border over the apples to enclose the dough,
24. pleating it to make a circle.
25. Bake the Crostata for 20 to 25 minutes, until the crust is golden and
26. the apples are tender.
27. Allow to cool.
28. Serve warm or at room temperature.
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