APPLE CROSTATA
Provided by Giada De Laurentiis
Categories dessert
Time 2h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Mix the flour, sugar and salt in a food 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.
- Position the rack in the center of the oven and preheat the oven to 400 degrees F.
- Combine the apples, 1/4 cup of the 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 and parchment paper to a large heavy 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 parchment. Cool the crostata to lukewarm. Sprinkle with the almonds and serve.
APPLE CROSTATA
Steps:
- 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.
APPLE CROSTATA WITH CINNAMON-ALMOND TOPPING
Categories Dessert Bake Thanksgiving Apple Almond Vanilla Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- For crust:
- Mix flour, sugar, and salt in medium bowl. Add butter. Cut in with back of fork until butter is reduced to oatmeal-size flakes. Add 3 tablespoons ice water. Toss until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.
- For topping:
- Mix flour, brown sugar, cornmeal, cinnamon, and salt in bowl. Add butter. Blend with back of fork until moist clumps form. Mix in almonds.
- For filling:
- Set rack at lowest position in oven and preheat to 400°F. Place 6 tablespoons sugar in large bowl. Scrape in seeds from vanilla bean; stir to blend well. Mix in apples. Add 2 tablespoons melted butter and toss to coat.
- Roll out dough on floured sheet of parchment paper to 13 1/2-inch round. Arrange apple filling in center, mounding slightly and leaving 2-inch plain border. Gently fold dough border over edge of filling, pleating loosely and pinching any cracks to seal. Brush dough border with remaining 1 tablespoon melted butter and sprinkle with remaining 1 tablespoon sugar. Sprinkle topping over exposed apple filling.
- Slide rimless baking sheet under parchment and crostata and place in oven. Bake until crust is crisp and apples are tender, turning baking sheet after 20 minutes, about 40 minutes total.
- Run knife under crostata to loosen from paper. Cool crostata completely on paper on baking sheet.
APPLE CROSTATA WITH CARAMEL SAUCE
Artisan-style apple pie comes quick with a flavor bonus--caramel topping!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. In medium bowl, mix 1 cup flour and the salt. Cut in shortening and butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle oil and buttermilk, 1 tablespoon at a time) sprinkle over flour mixture, tossing with fork until all flour is moistened and dough almost cleans side of bowl.
- Gather dough into a ball; shape into flattened 5-inch round on lightly floured ungreased large cookie sheet. With floured rolling pin, roll pastry into 12-inch round.
- In large bowl, mix 1/2 cup sugar and 3 tablespoons flour. Stir in apples until coated. Mound apple mixture on center of dough round to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
- Bake 42 to 47 minutes or until crust is golden brown and apples are fork tender. (If apples begin to brown to quickly, coverthe apples loosely with aluminum foil.) Cut into wedges. Serve warm drizzled with caramel topping.
Nutrition Facts : Calories 370, Carbohydrate 64 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 41 g, TransFat 0 g
APPLE CROSTATA
Fast and simple! What's not to like?
Provided by jowolf2
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Combine 1 1/2 cup flour, 2 tablespoons sugar, and salt in a large bowl. Cut in butter using 2 knives or a pastry cutter until mixture resembles coarse crumbs.
- Mix water and vanilla extract together in a small bowl. Stir into flour mixture, 1 tablespoon at a time, until dough comes together. Gently roll into a ball and flatten slightly. Wrap with plastic wrap and chill until firm, about 30 minutes.
- Toss apples with 1/2 cup sugar and 3 tablespoons flour in a large bowl.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Roll dough out to a 12-inch circle on a floured work surface. Transfer to the baking sheet. Arrange apple slices in the center of the circle, leaving a 2-inch border all around. Fold up border over apples, pinching together slightly.
- Combine 1 tablespoon sugar and cinnamon in a small bowl. Sprinkle over apples.
- Bake crostata in the preheated oven until crust is golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 299.4 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 7.3 g, Sodium 102.5 mg, Sugar 24.2 g
AMAZING APPLE CROSTATA
There's an Italian restaurant famous for their family-style eating. You'd think something as simple as apple pie wouldn't be as decadent or exotic as this, but you would be very, very wrong. I'm not a dessert lover but I took one of these home and ate it even after it was all soggy from melted ice cream and savored every morsel. There are no words for how good this is. This crust is to die for!
Provided by ANGELSTAR
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Mix flour, 2 tablespoons sugar, and salt together with an electric mixer until combined. Mix in butter until mixture resembles coarse meal. Add ice water, 2 teaspoons at a time, while the mixer is running until dough just holds together. Test dough by pinching a small amount between your fingers; if it is crumbly, add a 1 teaspoon more ice water at a time.
- Wrap dough in plastic wrap and chill until slightly firm, 20 to 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Squeeze 1/2 the lemon over the apple slices to keep from browning.
- Place a large piece of parchment paper on a flat work surface. Roll dough into a round 12 to 16 inches in diameter, 1/4 to 1/2-inch thick. Arrange apple slices in 2 layers on the dough, leaving a 1 1/2 to 2-inch border all around. Fold up the border, pleating the edge to make it fit; leave most of the apples uncovered.
- Combine 1/2 cup sugar and cinnamon in a small bowl. Sprinkle over apples. Squeeze remaining 1/2 lemon over apples. Sprinkle 2 teaspoons sugar over crust. Transfer parchment paper to a baking sheet.
- Bake in the preheated oven until crust is golden brown, 50 to 60 minutes.
Nutrition Facts : Calories 479.6 calories, Carbohydrate 65.5 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 3.7 g, Protein 4.3 g, SaturatedFat 14.7 g, Sodium 392.7 mg, Sugar 33.5 g
APPLE CROSTATA WITH CARAMEL SAUCE
This rustic apple pie comes together quickly when using a premade or refrigerated pie crust. I like to use Jonagold apples sliced pretty thin, about 2 medium will equal the 4 cups.
Provided by newspapergal
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Mix 1/2 cup sugar and the flour in large bowl. Stir in apples. The sugar-flour mixture will not all stick to the apples; that's OK.
- Spread the apple mixture uniformly from center of the dough circle to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly.
- Mix 2 tablespoons sugar, nutmeg & cinnamon; sprinkle over apples and dough.
- Cut the 1 Tbsp butter into 5 or 6 small pieces; spread on top of the apples.
- Bake 27 to 32 minutes or until crust is golden brown.
- Cut into wedges. Serve warm drizzled with caramel topping.
Nutrition Facts : Calories 358.5, Fat 15.4, SaturatedFat 4.6, Cholesterol 5.1, Sodium 225.9, Carbohydrate 53.7, Fiber 3.7, Sugar 29.6, Protein 3.1
CINNAMON-APPLE CROSTATA
This European-style tart is easily shaped on a cookie sheet and has an extra-cinnamony aroma while it bakes. Enjoy it warm from the oven. From the pillsbury website.
Provided by Loves2Teach
Categories Dessert
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450°F
- Remove pie crust from pouch; place flat on ungreased cookie sheet.
- In medium bowl, mix 1/2 cup sugar, the cornstarch and cinnamon.
- Gently stir in apples.
- Spoon apple mixture onto center of crust, spreading to within 2 inches of edge.
- Fold crust edge over filling to form 2-inch border, pleating crust as necessary.
- Brush crust edge with water; sprinkle with 1 teaspoon sugar.
- Bake 15 minutes or until crust is golden brown.
- Sprinkle pecans over apple mixture.
- Bake 5 to 15 minutes longer or until apples are tender.
- Serve with whipped cream.
Nutrition Facts : Calories 211.9, Fat 8.2, SaturatedFat 2, Sodium 90.8, Carbohydrate 34.7, Fiber 2.8, Sugar 20.5, Protein 1.8
APPLE CRUMB CROSTATA
In this recipe, Granny Smith apples are folded into a crostata and finished with a buttery crumb topping, turning an apple pie into apple crumb crostata.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 22
Steps:
- To make the crust, mix flour, sugar, salt, and butter on medium speed until mixture resembles coarse sand. Add the yolks; mix slightly. Add ice water. Mix until just combined. Form dough into disk; wrap in plastic. Chill for 1 hour or up to 3 days.
- To make the filling, melt butter in a large pan on high heat. Add apples, zests, and salt, stirring until coated. Sprinkle sugar, and saute, stirring, until sugar is dissolved, liquid has thickened, and apples are almost golden, about 5 minutes. Transfer to a baking sheet, and let cool to room temperature.
- To make the crumb topping, combine flour, dark-brown sugar, granulated sugar, salt, cinnamon, allspice, and butter in a food processor, and pulse until mixture resembles coarse sand. Refrigerate until ready to use.
- To assemble, preheat oven to 375 degrees and flour a piece of parchment paper. Roll chilled dough into a 1/4-inch-thick, 14-inch circle on parchment (trim excess). Place dough and parchment on cookie sheet. Mound cooled apple mixture in center, leaving a 3-inch border. Sprinkle crumb mixture on top of apples. Fold edges of the dough on top of apples, overlapping and leaving about a 6-inch round opening. Refrigerate until dough is firm, about 30 minutes. Brush edge of crust with egg, and sprinkle with sugar. Bake until pastry is golden brown and apples are tender, about 40 to 50 minutes. Serve warm or at room temperature, with vanilla ice cream.
APPLE CRUMB CROSTATA
When I saw my mother making her apple turnover, I knew company was coming. I also knew the dough scraps would be my treat. She'd roll them in sugar and cinnamon, bake them and we'd enjoy the flaky, light, buttery morsels together with a cold glass of milk. My mom's specialty was that apple turnover. Mine, apple crostata. I love its organic shape, and fact that it doesn't require a dish or pie pan. And because the crostata is baked directly on a sheet pan, it retains its flakiness better than a pie.
Provided by Claudia Fleming
Categories dessert
Time 2h
Yield 8 to 12 servings
Number Of Ingredients 19
Steps:
- Make the crust: Combine flour, sugar, and salt in a food processor and blend for 5 seconds. Add butter, pulsing, until mixture resembles small peas. Add ice water and continue to pulse until mixture comes together in moist clumps; if mixture is too dry add a bit more water a tablespoon at a time. Gather dough into a ball, flatten into a disc, wrap in plastic and chill for at least 1 hour or freeze for up to a month.
- Make the filling: In a large bowl toss together sliced apples, brown sugar, cornstarch, cinnamon, zest and vanilla. Set aside.
- Make the crumble: In a medium bowl, mix together granulated sugar, flour, brown sugar, and cinnamon. Drizzle in melted butter and, using a fork, stir until mixture is crumbly and all the flour is incorporated; the crumbs should be smaller than 1 inch.
- Heat oven to 375 degrees and line a baking sheet with parchment paper. Remove dough from refrigerator and let sit at room temperature for 10 to 15 minutes. On a lightly floured surface, roll the dough into a 14-inch circle. Transfer to baking sheet and chill until firm, about 15 minutes.
- Remove baking sheet from refrigerator and let soften for 1 to 2 minutes. Arrange filling evenly in the center of the dough, leaving a 4-inch border all around; reserve the juices. Brush exposed dough border with beaten egg and fold edge in up over fruit, making pleats every 2 inches. Pour remaining juices over exposed fruit, brush the folded outer edge with beaten egg, and sprinkle with raw sugar. Cover exposed fruit with about 1 cup crumble.
- Bake crostata until crust is golden brown and filling is bubbling, about 40 to 50 minutes. Remove and let cool before serving. Serve with bacon toffee sauce, if desired.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 6 grams, Carbohydrate 57 grams, Fat 19 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 129 milligrams, Sugar 25 grams, TransFat 1 gram
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