From the September 2011 issue of BON APPETIT.
DEAR BON APPETlT R.S.V.P,
The Apple Crostata served at Sea Glass in Cape Elizabeth,
ME, is the best use of apples I can think of.
-HARLAN SLOAT, West Haven, VT
APPLE CROSTATA
6 SERVINGS--This dessert is a favorite of chef Mitchell Kaldrovich's. 'When I moved to Maine, I discovered how great the apples here are," he says. "Don't forget to finish it
with maple syrup and a scoop of vanilla ice cream." Says Kaldrovich: "It makes the dish."
CRUST
2-1/2 cups all-purpose flour
1 tsp. fine sea salt
1 tsp. sugar
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes (I used 1 stick unsalted butter & 1/2 cup Crisco. Wigs)
FILLING
1/2 cup sugar (I used 3/4 to 1 cup sugar because I used Jonathan apples. Wigs)
2 Tbsp. cornstarch (I used 2 Tbsp. instant tapioca. Wigs)
1/2 tsp. ground cinnamon
1/2 tsp. freshly ground nutmeg
Pinch of fine sea salt
2-1/2 lb. Golden Delicious apples
(about 5 large), peeled, halved,
cored, cut into 1/4-inch thick slices
(about 7 cups)-->I used Jonathan apples and sliced them with a 2 mm slicing disc in my food processor. Wigs
2 Tbsp. fresh lemon juice (I used 1 Tbsp lemon juice. Wigs)
1 large egg
2 Tbsp. raw sugar
2 Tbsp. pure maple syrup
Vanilla ice cream, vanilla gelato,
or sweetened whipped cream
SPECIAL EQUIPMENT: A pastry brush
CRUST Place flour, salt, and 1 tsp. sugar in a food
processor; pulse to blend. Add butter; pulse just until coarse meal forms. Add 1/4 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into a ball;
flatten into a disk. Wrap dough in plastic and chill 1 hour.
DO AHEAD: Crust can be made 1 day ahead. Keep chilled. Allow to stand at room temperature for 15 minutes
to soften slightly before rolling out.
FILLING Preheat oven to 400°. Place a large sheet of parchment paper on a work surface. Roll out dough disk on parchment paper to 15" round (some of dough will extend over edges of paper). Whisk sugar, cornstarch, cinnamon, nutmeg, and salt in a large bowl. Add apples and lemon juice to bowl with sugar mixture; toss to coat apples evenly.
Transfer apples to crust, mounding in center and leaving a 3" plain border. Scrape out any juices from bowl and drizzle over apples. Fold crust edges up over outer edges of filling, crimping dough and folding and pleating as needed to fit. Slide crostata and parchment onto a large rimless baking sheet. Crack egg into a small bowl. Using a fork, beat egg just to blend. Brush crust edges with beaten egg, then sprinkle crust with raw sugar.
Place crostata in oven and bake until juices in center are thick and bubbling, about 1 hour. (NOTE from Caryn: I baked for 15 minutes at 400 degrees F, and then reduced the oven temperature to 350 degrees and baked an additional 40 to 45 minutes.) Let crostata cool for 5 minutes. Run a long, thin knife or offset spatula around edges of crostata to loosen from paper and to prevent it from sticking to the paper. Transfer baking sheet with crostata to a wire rack. Brush apples generously with maple syrup. Let crostata cool.
Cut crostata into wedges. Place wedges on plates and serve with either vanilla ice cream or gelato or whipped cream.
http://www.epicurious.com/recipes/food/views/Apple-Crostata-367130
DEAR BON APPETlT R.S.V.P,
The Apple Crostata served at Sea Glass in Cape Elizabeth,
ME, is the best use of apples I can think of.
-HARLAN SLOAT, West Haven, VT
APPLE CROSTATA
6 SERVINGS--This dessert is a favorite of chef Mitchell Kaldrovich's. 'When I moved to Maine, I discovered how great the apples here are," he says. "Don't forget to finish it
with maple syrup and a scoop of vanilla ice cream." Says Kaldrovich: "It makes the dish."
CRUST
2-1/2 cups all-purpose flour
1 tsp. fine sea salt
1 tsp. sugar
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes (I used 1 stick unsalted butter & 1/2 cup Crisco. Wigs)
FILLING
1/2 cup sugar (I used 3/4 to 1 cup sugar because I used Jonathan apples. Wigs)
2 Tbsp. cornstarch (I used 2 Tbsp. instant tapioca. Wigs)
1/2 tsp. ground cinnamon
1/2 tsp. freshly ground nutmeg
Pinch of fine sea salt
2-1/2 lb. Golden Delicious apples
(about 5 large), peeled, halved,
cored, cut into 1/4-inch thick slices
(about 7 cups)-->I used Jonathan apples and sliced them with a 2 mm slicing disc in my food processor. Wigs
2 Tbsp. fresh lemon juice (I used 1 Tbsp lemon juice. Wigs)
1 large egg
2 Tbsp. raw sugar
2 Tbsp. pure maple syrup
Vanilla ice cream, vanilla gelato,
or sweetened whipped cream
SPECIAL EQUIPMENT: A pastry brush
CRUST Place flour, salt, and 1 tsp. sugar in a food
processor; pulse to blend. Add butter; pulse just until coarse meal forms. Add 1/4 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into a ball;
flatten into a disk. Wrap dough in plastic and chill 1 hour.
DO AHEAD: Crust can be made 1 day ahead. Keep chilled. Allow to stand at room temperature for 15 minutes
to soften slightly before rolling out.
FILLING Preheat oven to 400°. Place a large sheet of parchment paper on a work surface. Roll out dough disk on parchment paper to 15" round (some of dough will extend over edges of paper). Whisk sugar, cornstarch, cinnamon, nutmeg, and salt in a large bowl. Add apples and lemon juice to bowl with sugar mixture; toss to coat apples evenly.
Transfer apples to crust, mounding in center and leaving a 3" plain border. Scrape out any juices from bowl and drizzle over apples. Fold crust edges up over outer edges of filling, crimping dough and folding and pleating as needed to fit. Slide crostata and parchment onto a large rimless baking sheet. Crack egg into a small bowl. Using a fork, beat egg just to blend. Brush crust edges with beaten egg, then sprinkle crust with raw sugar.
Place crostata in oven and bake until juices in center are thick and bubbling, about 1 hour. (NOTE from Caryn: I baked for 15 minutes at 400 degrees F, and then reduced the oven temperature to 350 degrees and baked an additional 40 to 45 minutes.) Let crostata cool for 5 minutes. Run a long, thin knife or offset spatula around edges of crostata to loosen from paper and to prevent it from sticking to the paper. Transfer baking sheet with crostata to a wire rack. Brush apples generously with maple syrup. Let crostata cool.
Cut crostata into wedges. Place wedges on plates and serve with either vanilla ice cream or gelato or whipped cream.
http://www.epicurious.com/recipes/food/views/Apple-Crostata-367130