Apple Crostata With Crystallized Ginger Recipes

APPLE CROSTATA WITH CRYSTALLIZED GINGER

Steps:

• Crust
• Combine flour, sugar and salt in food processor; blend. Add butter, pulsing until the mixture resembles coarse meal.
• Add ice water. Pulsing, blend until moist clumps form, adding more water gradually if dough is dry.
• Form dough into ball and shape into a disk. Wrap in plastic wrap, chill at least 1 hour and up to 1 day.
• Filling
• Position rack in the center of the oven and preheat to 425 degrees.
• Combine apples, 3 Tbsp. sugar, crystallized ginger and lemon juice in large bowl. Toss gently.
• Roll out dough on large sheet of parchment paper into a 14-inch round. Transfer dough and parchment paper to large baking sheet. Pour apple mixture in center of dough. Leave a 3-inch border of empty dough around the perimeter.
• Sprinkle apples with 1 Tbsp sugar, the dot apples with butter.
• Fold dough's empty outer edge over the apples, leaving the center apples exposed.
• Brush crust with milk and sprinkle with remaining 1 Tbsp. sugar.
• Bake crostata until crust is golden brown and apples are tender, about 40 minutes.
• Brush apples with warm apricot preserves.
• Cool on baking sheet for 15 minutes, then remove parchment paper.
• Serve warm with vanilla ice cream or sweetened whipped cream.

APPLE CROSTATA

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 WITH CRYSTALLIZED GINGER

Steps:

• For crust:
• Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day.
• For filling:
• Position rack in center of oven and preheat to 425°F. Combine apples, 3 tablespoons sugar, crystallized ginger, and lemon juice in large bowl; toss gently to blend.
• Roll out dough on large sheet of parchment paper to 14-inch round. Transfer parchment with dough to large baking sheet. Arrange 3/4 of apple mixture in center of dough, mounding just slightly, forming 8-inch-diameter circle and leaving 3-inch plain border. Overlap remaining apple slices in concentric circles atop apple layer. Fold plain edge of crust over apples, leaving apples exposed in center. Gently fold and pinch dough edge to seal any cracks. Sprinkle apples with 1 tablespoon sugar, then dot apples with butter. Brush crust with milk and sprinkle with remaining 1 tablespoon sugar.
• Bake crostata until crust is golden brown and apples are tender, about 40 minutes. Remove from oven. Brush apples with warm apricot preserves. Cool on baking sheet 15 minutes. Slide long knife under crostata to loosen. (Can be made 4 hours ahead. Let stand on sheet at room temperature. Rewarm in 425°F oven 5 minutes before serving.) Serve warm with vanilla ice cream or sweetened whipped cream, as desired.

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.

CIDER GLAZE, APPLE CHIPS, AND CRYSTALLIZED GINGER

Steps:

• Combine cider and 1 cup confectioners' sugar in a small saucepan. Set over medium heat, and bring to a boil. Skim surface, removing any cider sediment that rises to the top. Reduce heat; simmer until liquid begins to thicken into a glaze, about 30 minutes.
• Heat oven to 200 degrees. Squeeze juice from lemons into a small bowl filled with cold water. Using a very sharp knife, slice the apples into rounds as thinly as possible. Place rounds in the acidulated water. Line a baking sheet with a Silpat baking mat; set sheet aside.
• Remove cider glaze from heat, and let stand until cool enough to touch. Carefully dip each apple round into the glaze, and place on the baking sheet.
• Bake the apple rounds until they turn golden and the edges have curled, about 2 hours. Transfer apples to a wire rack, and let cool until crisp. Brush with the cider glaze.
• Return cider glaze to heat. Slice ginger into 1/8-inch-thick slices crosswise, and add to cider. Cook over low heat until ginger is soft and translucent, about 30 minutes. Using a slotted spoon, transfer ginger to wire rack to cool. The liquid should have reduced to be just less than 3/4 cup.
• Return glaze to heat; whisk in remaining 3 cups confectioners' sugar. Remove from heat. To test, pour a small amount over top of cake. If glaze is too thin, let cool slightly. If it is too thick, add a little more cider. Use when desired consistency is achieved.

APPLE CRUMB CROSTATA

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.

AMAZING APPLE CROSTATA

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.

PEAR AND APPLE CROSTATA WITH FIVE-SPICE WHIPPED CREAM

Steps:

• for crust:
• Mix both flours, sugar and salt in processor. Add butter and shortening. Using on/off turns, process until butter and shortening form pea-size pieces. Mix in enough ice water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until firm, about 1 hour. (Can be prepared 3 days ahead. Keep refrigerated.)
• for filling:
• Position rack in center of oven and preheat oven to 400°F. Combine first 6 ingredients in large bowl. Toss to blend. Let stand until juices form, about 15 minutes.
• Roll out dough on lightly floured work surface to 1 1/2-inch round. Transfer dough to unrimmed baking sheet. Mound filling atop dough, leaving 2-inch border. Fold dough border over filling to form 7-inch round, pleating loosely and pinching to seal any cracks in dough. Brush crust and fruit with egg, then sprinkle with 1 tablespoon sugar.
• Bake crostata until crust is golden and juices bubble thickly, about 40 minutes. Transfer baking sheet to rack; cool 10 minutes. Slide metal spatula under crust to free from baking sheet. Cool crostata to lukewarm. Using large tart pan bottom as aid, transfer crostata to platter.
• Whip cream, honey and five-spice powder in medium bowl until stiff. Serve crostata lukewarm or at room temperature with whipped cream.
• *A blend of ground anise, cinnamon, star anise, cloves and ginger, available in the spice section of most supermarkets.

APPLE CROSTATA (INA GARTEN)

Steps:

• For Pastry: Place the flour, sugar and salt in a food processor fitted with a steel blade.
• Pulse a few times to combine.
• Add the butter and pulse 12-15 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 disc.
• Wrap in plastic and refrigerate for at least one hour.
• Meanwhile-- preheat over to 450 degrees and make filling.
• After the dough has been in frig for one hour-- Roll pastry into an 11-inch circle and transfer to baking sheet.
• For Filling: Peel, core and cut apples into 8ths.
• Cut each wedge into 3 chunks.
• Toss with orange zest.
• Cover tart dough with the apples leaving a 1 1/2 inch border.
• Make topping: Combine flour, sugar, salt, cinnamon and allspice in bowl of food processor fitted with a steel blade.
• Add the butter and pulse until mixture is crumbly.
• Pour into a bowl and rub it with your fingers until it starts holding together.
• Sprinkle evenly over apples.
• Gently fold the border over the apples to enclose the apples, pleating it to make a circle.
• Bake for 20-25 minutes until the crust is golden and the apples are tender.
• Allow to cool.
• Serve warm or at room temperature.

APPLE CROSTATA

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.

APPLE CROSTATA WITH CARAMEL SAUCE

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.