Cinnamon-Apple Crostata

Cinnamon-Apple Crostata

From Carrie Minn's blog "La Pomme de Portland"

Our grocery store is still brimming with those cheery Honeycrisp apples but my children's love for them is starting to wane. Here at the tail end of apple season, they are turning their noses up to the plates of sliced apples I place before them so....in an effort to mix-it-up, I decided to try this little crostata number. Generally, I'm not a huge, pastry gal, but done right, with a butter crust and not too much sugar...well, who can resist. And, since, I'm still experimenting with the whole wheat pastry flour I even managed to get a little of that in as well. I tried it once with all whole wheat pastry flour and the crust didn't hold together very well so, until further notice, I recommend the half and half route. And, if you're like me, which you probably aren't, your home is probably completely decked for the holidays, but once again, on the off-chance that you're like me without nary a bobble in sight, make this little cinnamon number and even if your house doesn't look like the holidays....it will smell like them.

Ingredients:

For the pastry:

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1/4 pound (1 stick) cold, unsalted butter, diced
  • 1 - 2 tbsp ice water

For the filling:

  • 1 1/2 lbs Honeycrisp apple (3 med-lg apples)
  • 1/4 tsp grated orange zest (optional)
  • 1/8 c all-purpose flour
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • pinch of nutmeg
  • 2 tbsp cold, unsalted butter

Directions:

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 butter and process until the mixture resembles coarse meal, 8 to 10 seconds.
  • With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.
  • Turn the dough onto a floured surface and form into a disk.
  • Wrap with plastic or parchment paper and refrigerate for at least 1 hour and up to a day.

For the filling:

  • Preheat the oven to 400 degrees.
  • Peel, core and cut the apples into thin, wedges. Set aside.
  • Combine the flour, sugar, salt, cinnamon and nutmeg (and orange zest if you chose to use it) 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.
  • And, if you happened to make your dough ahead of time and you don't want to get your food processor out again, you can do all of this with your fingers or a pastry cutter.

Assembly:

  • Roll your dough out to an 11-inch circle on a lightly floured surface.
  • Transfer it to a baking sheet that is lined with parchment paper.
  • Cover the crostata dough with the apple slices leaving a 1 1/2 inch border or so.
  • Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
  • Bake the crostata for 35-40 minutes, until the crust is golden and the apples are tender.
  • Allow to cool.
  • Serve warm or at room temperature. With tea, of course.

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