Apple Crostata

Received excellent results with Ina Garten's Apple Crostata!
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I used the exact recipe without allspice. Also, I added egg wash
and sanding sugar to finish the crust.
Hope you enjoy!!
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Apple Crostata
pastry, pies
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 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
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 8th's. 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.
Notes: Ina Garten
Yield: 6 servings
** Exported from Now You're Cooking! v5.84 **
The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appétit!
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Mr. Bill

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