- Apple Crostata
Serves 6 2 cups flour
1/2 teaspoon Kosher salt
2 sticks butter, diced and very cold
1 1/2 pounds McIntosh, Macoun, or Empire apples
1/4 teaspoons grated orange zest
1/2 cup flour, all-purpose
1/4 cup sugar
1/4 teaspoon Kosher salt
1/4 teaspoon cinnamon
1/8 teaspoon allspice
4 tablespoons butter, cold and diced
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
12 to 15 times, or until the butter
is the size of peas. With the motor running, add 1/4 cup 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 and form into 2 disks.
Wrap with plastic and refrigerate one of the disks for at least an
hours. Freeze the rest of the pastry.
450F. Roll the pastry into an
11" circle on a
lightly floured surface. Transfer it to a baking sheet lined with
parchment paper. Peel, core, and quarter the apples. Cut each quarter into 3 chunks.
Toss the chunks with the orange zest. Cover the tart dough with
the apple chunks, loeaving 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, pleating it to make a circle.
20 to 25 minutes, then use
2 large spatulas
to transfer it to a wire rack.
Notes: Try with any fresh fruit.
An alternate way to handle the dough is to grate the pastry into pie or tart pan. Then just use the tips of finger to push the dough