Sunday, October 30, 2011

An Apple Dessert A Day....Beginning with Crostata




One of my 1st blog posts details making Tomato Tarts. The crust on the tomato tart has become a favorite, I use it frequently. I was browsing thru Nov 2010 edition of Living (Martha Stewart) and came across a recipe for Apple Crostata. I love the look of these rustic apple concoctions. 



I have toyed around with making a Crostata for years but can honestly say it was the crust on this recipe that propelled me forward.
I read the ingredients list & promptly drove to the grocery store.


I also happened to have 4 bags of dejected, orchard picked apples that begged for purpose.


      Back to the crust. While almost identical to the recipe I usually make it had one added ingredient that made my mouth water. Sharp White Cheddar. 


Granny smith & McIntosh apples were the perfect combo, not to sweet & super flavorful. I would not hesitate to add the Simple. Beautiful. Crostata to a morning brunch menu. And I think the crust recipe will work well with quiche & tomato tart. 


Crust:

pinch of salt
1-1/4 flour
1/2 cup cold butter
1/4 cup ice water
1 cup shredded sharp white cheddar

1. Pulse flour & salt in food processor or blender. 
2. Add butter & mix until mixture resembles course meal.
3. Drizzle water evenly over mix.
4. Pulse until mix just begins to hold together. 
(If dough is too dry add 1 Tbsp water at a time - dough should not be sticky or wet)
5. Add cheese, mix until just combined.

Roll out the dough into a 13" round ~1/8" thick on a floured surface.
Transfer to a parchment lined baking sheet & refrigerate for 20 min.

Filling:

2 Granny Smith
2 McIntosh 
1/2 cup sugar
2 Tbsp flour
2 Tbsp lemon juice
1/2 tsp cinnamon
1/4 cup apricot preserves (warmed)

1. Peel, core & slice apple into 1/2" wedges
2. Toss apples, cinnamon, sugar, flour, lemon juice
3. Spread filling over dough leaving 1-1/2" border
4. Fold edges in to form crust
(5. Brush with egg wash & sprinkle with Turbinado sugar - optional)
6. Refrigerate until edges are firm ~ 30 min.
7. Bake @375 until apples are tender & crust is golden ~1 hr. 20 min.
8. Let cool slightly & brush with Apricot Preserves


Kick your feet up & enjoy.

1 comment:

  1. Oh, this looks good. Leah has forbidden me to bake anything ;(

    ReplyDelete