Cinnamon Apple Crostata
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. I’ve been experimenting with the whole wheat pastry flour and managed to get some in the crust. 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 with nary a Christmas bobble in sight, which you probably aren’t, but on the off-chance that you are, make this little cinnamon number and even if your house doesn’t look like the holidays, it will smell like them.
For the pastry:
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 pound (1 stick) cold, unsalted butter, diced
1-2 tablespoons ice water
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 pound (1 stick) cold, unsalted butter, diced
1-2 tablespoons ice water
For the filling:
3 medium-large Honeycrisp apples, peeled, cored, and sliced (approximately 5 cups)
1/8 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon ground cinnamon
pinch of nutmeg
1/4 teaspoon salt
2 tablespoons cold, unsalted butter
3 medium-large Honeycrisp apples, peeled, cored, and sliced (approximately 5 cups)
1/8 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon ground cinnamon
pinch of nutmeg
1/4 teaspoon salt
2 tablespoons cold, unsalted butter
Start by making your pastry. Place the flour, sugar, and salt in a large bowl or the bowl of a food processor fitted with a steel blade. Whisk or pulse a few times to combine.
Using your fingers or a pastry cutter, quickly work the butter into your flour until it begins to look like cornmeal with a few pea-sized butter pieces sprinkled throughout. If using a food processor, pulse for about 10 seconds to get the same effect.
Pour your water in a little bit at a time, working it into your dough just until the dough holds together. If using a food processor, slowly pour your water through the feed tube with the machine running just until dough holds together, but not for more than 30 seconds.
Turn the dough out onto a lightly floured surface and gently knead until it all comes together in a ball. Slightly flatten the ball into a disk. Wrap in parchment paper, put in an airtight bag, and refrigerate for at least 30 minutes.
While your dough is chilling, preheat the oven to 350ºF and line a baking sheet with parchment paper.
Peel, core and cut the apples into thin, wedges. Set aside.
To make the filling, combine the flour, sugar, cinnamon, nutmeg, and salt in a large bowl. Using your fingers, rub your butter into the dry ingredients until the mixture is crumbly.
Gently fold in your apple slices and mix just until they are evenly coated with the filling mixture.
Roll your dough out to an 11-inch circle on a lightly floured surface. Transfer it to your prepared baking sheet.
Evenly 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 edges.
Bake the crostata for 40-50 minutes or until the crust is golden and the apples are tender. Allow to cool slightly. Serve warm or at room temperature. With tea, of course.
Using your fingers or a pastry cutter, quickly work the butter into your flour until it begins to look like cornmeal with a few pea-sized butter pieces sprinkled throughout. If using a food processor, pulse for about 10 seconds to get the same effect.
Pour your water in a little bit at a time, working it into your dough just until the dough holds together. If using a food processor, slowly pour your water through the feed tube with the machine running just until dough holds together, but not for more than 30 seconds.
Turn the dough out onto a lightly floured surface and gently knead until it all comes together in a ball. Slightly flatten the ball into a disk. Wrap in parchment paper, put in an airtight bag, and refrigerate for at least 30 minutes.
While your dough is chilling, preheat the oven to 350ºF and line a baking sheet with parchment paper.
Peel, core and cut the apples into thin, wedges. Set aside.
To make the filling, combine the flour, sugar, cinnamon, nutmeg, and salt in a large bowl. Using your fingers, rub your butter into the dry ingredients until the mixture is crumbly.
Gently fold in your apple slices and mix just until they are evenly coated with the filling mixture.
Roll your dough out to an 11-inch circle on a lightly floured surface. Transfer it to your prepared baking sheet.
Evenly 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 edges.
Bake the crostata for 40-50 minutes or until the crust is golden and the apples are tender. Allow to cool slightly. Serve warm or at room temperature. With tea, of course.
YIELD: 6-8 servings, depending on how you slice it
Yes! Thank you, Carrie! This is what I'm baking today! Yesterday was gingerbread. We, too, have a huge pile of HoneyCrisp apples on hand, and what better way to chase the cold than with more baked goods?
Hmmmmm, maybe, just maybe this Christmas we can have a small taste of this wonderful Crostata