Fresh Cran Apple Crostata Recipes

APPLE CROSTATA

Steps:

• In a mixer with the paddle attachment, mix 8 tablespoons of the butter, flour, salt, and 2 tablespoons of the sugar until sandy. In a separate bowl, blend the egg yolk and the creme fraiche. Add the blended egg yolk and creme fraiche to the flour mixture and mix until barely combined. Form into a disk and chill. Meanwhile toss the sliced apples with 1/2 cup of the sugar and cinnamon.
• Roll out the dough to a 1/8-inch thickness on a floured surface and cut out 8-inch disks or 1 large round disk and place on a parchment lined sheet pan. Place the apples in the center of the dough, leaving a 2-inch flap of dough around the edge. Fold over the flap onto the apples, forming a rustic, uneven rim around the crostada. (The apples should NOT be completely covered with the dough.) Dot with the remaining 2 tablespoons of butter. Brush the edge with the cream and sprinkle with the remaining 2 tablespoons of sugar. Bake in a preheated oven 350 for 25 to 35 minutes, until light golden brown and apples are tender. Let cool.

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-CRANBERRY CROSTADA

Steps:

• Heat butter in a large skillet over medium-high heat. Add apples, 1/2 cup sugar and cranberries; cover and cook until apples release their liquid, about 5 minutes. Remove lid and continue to cook, stirring frequently, until soft apples fall apart and juices thicken to a thin-syrup consistency, about 5 minutes longer. Pour onto a large-lipped cookie sheet or jellyroll pan and cool to room temperature. (Can be refrigerated in an airtight container up to 5 days.)
• Adjust oven rack to low position and heat oven to 400 degrees. Open puff pastry sheet on a lightly floured work surface. Roll into a rectangle, about 10 by 16 inches. Transfer to a large cookie sheet. (I suggest lining the sheet with parchment paper; this ensures the crostada doesn't stick and allows easy cleanup.)
• Spread cooked apples over pastry, leaving a 2-inch border. Fold up pastry borders over apples. Unfold corners and form ruffled creases to keep dough from overlapping. Brush pastry border with egg white and sprinkle with the remaining 1 Tb. sugar. Bake until pastry is golden brown, 25 to 30 minutes. Serve warm or at room temperature with optional ice cream or whipped cream.

FRESH CRANBERRY APPLE CROSTATA (GALETTE)

Steps:

• Combine flour, sugar and salt in a food processor and pulse to blend. Add the butter and pulse until it forms coarse crumbs.
• Add water and pulse until dough forms.
• Shape the dough into a 1" thick round. Wrap in plastic wrap and refrigerate for at least an hour.
• Place a pizza stone or sheet pan in the oven and preheat oven to 400°F for 45 minutes.
• Remove the dough from the refrigerator about 15 minutes before using a rolling pin to slightly soften it.
• Place the dough round between two sheets of lightly floured parchment paper and roll dough into a 13" round circle. Remove the top sheet of parchment.
• Sprinkle the 4 teaspoons AP flour onto the dough, leaving a 2" border.
• In a small bowl, combine the sugar and cinnamon for the filling.
• Place apples and cranberries on top of the dough, and then sprinkle the sugar and cinnamon mixture on top.
• Fold the border up and over the apples to make a rim. Tightly crimping every 2 inches or so.
• Use a pastry brush and brush pastry with the egg wash over the border.
• Sprinkle turbinando sugar on top of that.
• Transfer the crostata, still with the parchment underneath, to the oven, sliding it, with the paper, directly onto the stone.
• Bake until the crust is golden brown and the apples are bubbling. About 35 - 40 minutes.
• Serve warm.
• Note: This can be made hours ahead before serving and just reheated before serving.

FRESH CRAN-APPLE CAKE

Steps:

• Cream together oil and sugar.
• Add eggs and vanilla, and beat well.
• Sift together flour and dry ingredients.
• Add to first mixture and stir until thoroughly combined.
• Stir in apples, cranberries and nuts.
• This is a very thick mixture.
• Heat oven to 350°F and bake in well greased 9x13-inch pan for 45-50 minutes.