Apple
Crostata - Terry
For
the 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
2-3 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 tablespoons (1/2 stick) cold unsalted butter, 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 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. Yield:
6 servings
DMV Note: I've used the dough recipe and filled it with peaches
& blueberries, peaches and just nectarines. Very good, rolling dough out can
be a bit tricky it's not very forgiving. Return
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