Apple Crostata With Crystallized Ginger
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour5 tbsps
Sugar1 tsp
Salt (scant)2 tsps
Lemon Juice (fresh)2 tbsps
Whole Milk (about)Directions:
1
For crust: Combine flour, sugar, and salt in processor; blend 5 seconds
2
Add butter; using on/off turns, cut in until mixture resembles coarse meal
3
Add 3 tablespoons ice water
4
Using on/off turns, blend until moist clumps form, adding more water by teaspoonfuls if dough is dry
5
Gather dough into ball; flatten into disk
6
Wrap in plastic; chill at least 1 hour and up to 1 day
7
Combine flour, sugar, and salt in processor; blend 5 seconds
8
Add butter; using on/off turns, cut in until mixture resembles coarse meal
9
Add 3 tablespoons ice water
10
Using on/off turns, blend until moist clumps form, adding more water by teaspoonfuls if dough is dry
11
Gather dough into ball; flatten into disk
12
Wrap in plastic; chill at least 1 hour and up to 1 day
13
For filling: Position rack in center of oven and preheat to 425°F
14
Combine apples, 3 tablespoons sugar, crystallized ginger, and lemon juice in large bowl; toss gently to blend
15
Position rack in center of oven and preheat to 425°F
16
Combine apples, 3 tablespoons sugar, crystallized ginger, and lemon juice in large bowl; toss gently to blend
17
Roll out dough on large sheet of parchment paper to 14-inch round
18
Transfer parchment with dough to large baking sheet
19
Arrange 3/4 of apple mixture in center of dough, mounding just slightly, forming 8-inch-diameter circle and leaving 3-inch plain border
20
Overlap remaining apple slices in concentric circles atop apple layer
21
Fold plain edge of crust over apples, leaving apples exposed in center
22
Gently fold and pinch dough edge to seal any cracks
23
Sprinkle apples with 1 tablespoon sugar, then dot apples with butter
24
Brush crust with milk and sprinkle with remaining 1 tablespoon sugar
25
Bake crostata until crust is golden brown and apples are tender, about 40 minutes
26
Remove from oven
27
Brush apples with warm apricot preserves
28
Cool on baking sheet 15 minutes
29
Slide long knife under crostata to loosen
30
(Can be made 4 hours ahead
31
Let stand on sheet at room temperature
32
Rewarm in 425°F oven 5 minutes before serving
33
) Serve warm with vanilla ice cream or sweetened whipped cream, as desired
34
Roll out dough on large sheet of parchment paper to 14-inch round
35
Transfer parchment with dough to large baking sheet
36
Arrange 3/4 of apple mixture in center of dough, mounding just slightly, forming 8-inch-diameter circle and leaving 3-inch plain border
37
Overlap remaining apple slices in concentric circles atop apple layer
38
Fold plain edge of crust over apples, leaving apples exposed in center
39
Gently fold and pinch dough edge to seal any cracks
40
Sprinkle apples with 1 tablespoon sugar, then dot apples with butter
41
Brush crust with milk and sprinkle with remaining 1 tablespoon sugar
42
Bake crostata until crust is golden brown and apples are tender, about 40 minutes
43
Remove from oven
44
Brush apples with warm apricot preserves
45
Cool on baking sheet 15 minutes
46
Slide long knife under crostata to loosen
47
(Can be made 4 hours ahead
48
Let stand on sheet at room temperature
49
Rewarm in 425°F oven 5 minutes before serving
50
) Serve warm with vanilla ice cream or sweetened whipped cream, as desired