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Apple Crostatas
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Crust:
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
3 tablespoons ice water
Filling:
2 small Golden Delicious apples, peeled, halved, cored, cut into 1/8-inch-thick slices
1 Pippin apple, peeled, halved, cored, cut into 1/8-inch-thick slices
1/4 cup plus 1 tablespoon sugar
1 teaspoon fresh lemon juice
1 large egg white beaten with 1 tablespoon of water (for egg wash)
2 tablespoons sliced almonds, toasted
To
make the crust: Mix the flour, sugar, and salt in a processor. Add the
butter. Pulse until the mixture resembles a coarse meal. Add the ice
water and pulse until moist clumps form. Gather the dough into a ball;
flatten into a disk. (If the dough still crumbles and does not form
into a ball, add another tablespoon of ice water.) Wrap the dough in
plastic and refrigerate until firm, about 1 hour.
For the filling: Position the rack in the center of the oven and preheat the oven to 400 degrees F.
Combine the apples, 1/4 cup of sugar, and lemon juice in large bowl; toss gently to blend. Set aside for 10 minutes.
Meanwhile,
dust a large sheet of parchment paper with flour and roll out the dough
on the paper to an 11-inch round. Transfer the dough on the parchment
paper to a heavy large baking sheet. Spoon the apple mixture over the
dough, leaving a 2-inch border. Fold the dough border over the filling
to form an 8-inch round, leaving the apples exposed in the center.
Pleat loosely and pinch the dough to seal any cracks. Brush the crust
with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.
Bake
the crostata until the crust is golden and the apples are tender, about
40 minutes. Transfer the baking sheet to a rack; cool for 10 minutes.
Slide a metal spatula under the crust to free the crostata from the
baking sheet. Cool the crostata to lukewarm. Sprinkle with the almonds
and serve.
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Hearty Italian
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