Cinnamonapplecrostata Recipes

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.

CINNAMON-APPLE CROSTATA

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.

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

Steps:

• For crust:
• Place flour, salt, and sugar in a food processor; pulse to blend. Add butter; pulse just until coarse meal forms. Add 1/4 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into a ball; flatten into a disk. Wrap dough in plastic and chill 1 hour. DO AHEAD: Crust can be made 1 day ahead. Keep chilled. Allow to stand at room temperature for 15 minutes to soften slightly before rolling out.
• For filling:
• Preheat oven to 400°F. Place a large sheet of parchment paper on a work surface. Roll out dough disk on parchment paper to 15" round (some of dough will extend over edges of paper).
• Whisk sugar, cornstarch, cinnamon, nutmeg, and salt in a large bowl. Add apples and lemon juice to bowl with sugar mixture; toss to coat apples evenly.
• Transfer apples to crust, mounding in center and leaving a 3" plain border. Scrape out any juices from bowl and drizzle over apples. Fold crust edges up over outer edges of filling, crimping dough and folding and pleating as needed to fit. Slide crostata and parchment onto a large rimless baking sheet. Crack egg into a small bowl. Using a fork, beat egg just to blend. Brush crust edges with beaten egg, then sprinkle crust with raw sugar.
• Place crostata in oven and bake until juices in center are thick and bubbling, about 1 hour. Let cool for 5 minutes. Run a long, thin knife or offset spatula around edges of crostata to loosen from paper and to prevent it from sticking to the paper.
• Transfer baking sheet with crostata to a wire rack. Brush apples generously with maple syrup. Let crostata cool. Cut crostata into wedges. Place wedges on plates. Serve with a scoop of ice cream, gelato, or whipped cream.

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.

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 CINNAMON-ALMOND TOPPING

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.

CINNAMON APPLE TART

Steps:

• Preheat oven to 400°. Toss apple with lemon juice., On a large sheet of parchment, roll crust into a 14-in. circle; transfer to a baking sheet. Spread jelly onto crust to within 2 in. of edge. Sprinkle with apple, sugar, baking chips and almonds. Fold up edge of crust over filling, leaving opening in center. Brush folded crust with milk., Bake until golden brown, 20-25 minutes. Transfer to a wire rack to cool., Mix icing ingredients, using enough milk to reach desired consistency. Drizzle over tart.

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.