Creamy Apple Crostata
December 1, 2013 § Leave a comment
Every season brings its ingredients and fall is certainly “apple time”. At SWEETTABLESCAPES, apple picking has become an annual family tradition and every year, we enjoy our “standard” apple desserts (homemade applesauce, apple pie) but we also try new recipes.
We can’t remember where this CREAMY APPLE CROSTATA came from but it was enjoyed by all at a recent “Thanksgiving test-run” evening!
Try it for the holiday or on any given Sunday!!
1 cup unbleached all-purpose flour
2 Tbsp sugar
1/2 tsp sea salt
1/2 cup (1 stick) cold unsalted butter, cut into very thin slices
3 TBsp ice water or as needed
3 TBsp sugar
3 Golden Delicious or Honeycrisp apples, peeled, cored and cut into 1/4 inch-thick slices
1/4 cup heavy cream
1 large egg yolk
1/4 tsp vanilla extract
1/4 tsp freshly grated nutmeg
Position rack in bottom third of the oven and preheat at 400F. Line a baking sheet with parchment paper.
To make the dough: pulse flour, sugar and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse cornmeal with some lentil-size pieces. Gradually add some ice water and pulse until dough clumps together. Gather up the dough and press into a thick disk. Use now or wrap up dough in plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
(Let the dough sit a room temperature to soften slightly before rolling out)
Place dough on a lightly floured surface and dust with flour. Roll dough into a 12-inch round about 1/8 inch thick. Transfer to lined baking sheet. Sprinkle center with 1 TBsp sugar, leaving a 1 1/2 inch border. Arrange apple slices in two overlapping concentric circles on sugar, filling the center with smaller slices. Sprinkle with 1 TBsp sugar. Fold dough border over, loosely pleating dough as needed. Brush away any flour from dough. Bake until dough looks set, about 15 minutes.
Whisk cream, egg yolk, vanilla, nutmeg and remaining 1 TBsp sugar until combined. Slowly pour over apples, letting custard fill in spaces around slices (crust will keep custard from spilling out)
Bake until custard is set and apples are tender when pierced, about 20 minutes more.
Serve warm or at room temperature.