apple crostata

i can’t say goodbye to September without this apple crostata. apples apples apples! i love munching on them–the dizzying arrangements in the markets are simply irresistible. and we really love them baked in pies and pastries and tarts. just reading the varieties: fuji, gala, honeycrisp, cortland, McIntosh, Baldwin… use your favorite baking variety, the kind that retains its shape and bakes up sweet yet not oozing all over the pie or cake or crumble: that would be perfect.
i used my favorite Golden Delicious because i like how tart it tastes while retaining its bite.
the pastry is easy to make especially with a food processor but a pastry cutter would work out well too. the surprise ingredient doesn’t affect the taste of the tart at all…it’s just terribly good.
IMG_3413
this is the after.
IMG_3409
this is the before.

apple crostata from the Boston Globe.

for the pastry:

1 & 1/2 cups flour
1/4 tsp. salt
1/4 tsp. baking powder
2 tbsps. sugar
1/2 cup unsalted butter, cold and cut up
1 tsp. vinegar
1/4 cup ice water
extra flour for sprinkling

in a food processor, pulse flour, salt, baking powder and sugar to sift.
add the butter and pulse till the mixture is crumbly.
in a bowl, combine vinegar and ice water.
sprinkle the liquids over the flour mix, and pulse the dough just until clumpy but not forming a ball.
turn the clumps out into a lightly floured board, shape into a ball, flatten into a 4 inch disk. wrap in plastic wrap/cling film and refrigerate at least 20 minutes.

for the filling:
3 large baking apples, peeled, cored, cut into 1/4-inch slices
1/4 cup granulated sugar
1/4 tsp. salt
1 tsp. lemon juice
2 tbsps. flour
1 tbsp. butter
1 tbsp. sliced almonds (optional)
1 tbsp. heavy cream or milk
sanding sugar for sprinkling (i used demerara)
confectioners’ sugar for sprinkling after baking

set the oven at 400°F. line a rimmed baking sheet with parchment paper.
in a bowl, toss the apples with sugar, salt, lemon juice, and flour until thoroughly coated.
on a floured surface, roll out the pastry disk to a 12-inch circle. lift the pastry onto a rolling pin and then lay out on the lined baking sheet.
heap the apples on to the pastry, with a 1 & 1/2 inch border at the edges. dot the apples with butter, then sprinkle with almonds, if using.
fold the edges of the pastry up and over the apples–it will pleat onto itself as it rests on the fruit. brush the edges with cream or milk and sprinkle with sanding sugar.
bake for 40 to 45 minutes, turning the sheet halfway through cooking time. the edges should turn golden brown and firm.
let it settle down for at least 15 minutes.
sprinkle with confectioners’ sugar, if you like, before cutting into wedges.