Active Time: 30 minutes | Total Time: 1 hour 30 minutes | Serves Serves 6 to 8
- for the crostata crust:
- 1½ cups all-purpose flour
- 1 tablespoon granulated sugar, plus more for sprinkling
- ¼ teaspoon kosher salt
- 10 tablespoons cold unsalted butter
- 4 to 5 tablespoons ice water
- for the apples:
- 4 (about 1¾ pounds) apples, such as Empire, McIntosh, Golden Delicious, and Granny Smith (or a mix of all of them!)
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- for the glaze:
- 1 tablespoon apricot preserves/jam
- 2 teaspoons water
For the crust: put the flour, sugar, and salt in a food processor fitted with a metal blade. Cut the butter into small pieces and add. Pulse several times in short, quick pulses until the butter pieces are pea-size. Then add 4 tablespoons of the ice water. Pulse a few times just to incorporate the water (you don’t want to over mix). The dough should hold together when pinched but still look crumbly. If it’s a bit dry and doesn’t hold together, add another tablespoon of water and pulse once.
Pour the crumbly mixture into a ziptop bag. Use the bag to shape into a 1-inch thick round disk. Refrigerate for at least 20 minutes. You could also make this a day ahead (or even weeks ahead and keep in the freezer).
Heat the oven (with the oven rack in the middle) to 400°F. Line a rimmed sheet pan with parchment paper.
Peel the apples. If you have an apple corer, use it. If you don’t have one (like us), cut the apples in half and scoop out the core, stem, and blossom end with your teaspoon (a melon baller works great, too!). Slice the apples into ¼-inch thick slices. Add to a large bowl along with the sugar, flour, and cinnamon. Toss.
Now it’s time to roll out the chilled dough. Grab that piece of parchment paper that you tore off earlier and place it on a flat work surface. Sprinkle it with a little flour and place the dough in the middle- sprinkle it with flour, too. Before you start rolling, first press the rolling pin across the entire surface of the dough, making shallow indentations as you go- this will make it a little easier and quicker to roll out (see photo #13). Now, pressing evenly, roll out into a large ¼-inch thick circle, occasionally rotating it to help keep its round shape (you may have to sprinkle with a little more flour, both on top and underneath, if the dough starts to stick).
Evenly spread the apples over the dough in a thick layer, leaving a 2-inch border around the perimeter. Now lift and fold that border over the apples to hold them in, making pleats as you go around. Grab the ends of the parchment and lift the crostata onto the sheet pan. Lightly brush the folded over crust with water and sprinkle it with a little more sugar. Refrigerate for 20 minutes.
Bake until the apples are tender and the crust is golden brown, 40 to 50 minutes.
To make the glaze, in a small bowl, stir together the preserves and water. Brush over the warm apples. Let cool before serving.
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