Blame
| 57ac0a | Tim Prendergast | 2025-09-17 04:05:15 | 1 | # Apple Crostata |
| 2 | ||||
| 655d51 | Tim Prendergast | 2025-09-17 04:05:41 | 3 | [Crostata -- Food & Wine](https://www.foodandwine.com/recipes/peach-crostata) |
| 57ac0a | Tim Prendergast | 2025-09-17 04:05:15 | 4 | |
| 5 | Recipe is for a _Peach_ Crostata, but recipe adapts well for apples |
|||
| 6 | ||||
| 7 | ## Ingredients |
|||
| 8 | ||||
| 9 | - 1 1/2 cups plus 2 tablespoons all-purpose flour |
|||
| 10 | - 2 tablespoons granulated sugar |
|||
| 11 | - 1/2 tsp salt |
|||
| 12 | - 6 tbsp cold unsalted butter, cut into 1/2-inch pieces |
|||
| 13 | - 1/4 cup ice water |
|||
| 14 | - Good bunch of peeled and sliced apples |
|||
| 15 | - Cinnamon and other "apple spices" |
|||
| 16 | - Egg white |
|||
| 17 | - Pinches of sugar |
|||
| 18 | ||||
| 19 | ## Preparation |
|||
| 20 | ||||
| 21 | - In a food processor, pulse 1 1/2 cups of the flour with the granulated sugar and 1/2 teaspoon of salt until blended. Add the butter and pulse until it is the size of peas. Add the water and pulse until the dough is evenly moistened. Transfer the dough to a lightly floured work surface and pat it into a disk. Cover the disk with plastic wrap and refrigerate until chilled, about 30 minutes. |
|||
| 22 | - Preheat the oven to 425°F. In a medium bowl, toss the apple slices and the apple spices. |
|||
| 23 | - On a lightly floured work surface, roll out the dough to a 12-inch round. Transfer the dough to a parchment-lined rimmed baking sheet. Mound the apples in the center of the dough, leaving a 2-inch border all around. Fold the edge of the dough up and over the peaches. Refrigerate the tart until chilled, about 30 minutes. |
|||
| 24 | - Brush the dough with the egg white and sprinkle with the turbinado sugar. Bake for about 50 minutes, until the crust is golden and the apples look good. Let cool for 15 minutes before serving. |
|||
| 25 | ||||
| 26 |  |