Dana Treat – Treat Yourself

Apple Crumb Crostata

Posted January 20, 2013

Apple Crumb Crostata
Martha Stewart’s Pies and Tarts
Serves 10

This wonderful dessert has three parts to it but don’t let that deter you.  I made both the crust and the topping a day ahead and just kept them in my refrigerator.  You could probably also make the apple filling a day ahead too.  Be sure to follow the directions about rolling out the dough and filling it on the baking sheet.  It is nearly impossible to transfer a filled crostata to a baking sheet – not that I’ve ever tried.  Ahem.  Finally, you will need space in your refrigerator to put the finished crostata before baking and if that is a challenge for your kitchen, embrace winter and put it in the garage.

For the crust:
2½ cups all-purpose flour, plus more for dusting
½ cup granulated sugar, plus more for sprinkling
½ tsp. coarse salt
1 cup (2 sticks) plus 1 tbsp. cold unsalted butter, cut into small pieces
4 large egg yolks, plus 1 large whole egg, lightly beaten, for egg wash
3 tbsp. ice water
Fine sanding sugar, for sprinkling

For the Filling:
6 tbsp. unsalted butter
3 pounds tart, firm apples, such as Granny Smith, peeled, cored, and cut into ¾-inch cubes
1 tsp. finely grated orange zest
1½ tsp. finely grated lemon zest
¼ tsp. coarse salt
½ cup granulated sugar

For the topping:
¾ cup all-purpose flour
¼ cup packed dark brown sugar
¼ cup granulated sugar
½ tsp. coarse salt
½ tsp. ground cinnamon
¼ tsp. ground allspice
½ cup (1 stick) cold unsalted butter, cut into cubes

Make the crust:
With an electric mixer on medium speed, beat flour, sugar, salt, and butter until mixture resembles coarse meal.  Add egg yolks, and beat slightly.  Drizzle ice water over mixture, and beat until just combined.  Form dough into a disk; wrap in plastic.  Refrigerate until firm, 1 hour or up to 3 days.

Make the filling:
Melt butter in a large saucepan over medium-high heat.  Add apples, zests, and salt, stirring until coated.  Sprinkle sugar over mixture, and cook, stirring, until sugar is dissolved, liquid has thickened, and apples are almost golden, about 5 minutes.  Transfer to a rimmed baking sheet, and let cool to room temperature.

Make the topping:
In a food processor, pulse flour, sugars, salt, cinnamon, allspice, and butter just until mixture resembles coarse meal.  Refrigerate until ready to use.

Preheat oven to 375ºF.  On a lightly floured piece of parchment, roll out dough to a 14-inch round, ¼-inch thick.  Place dough and parchment on a baking sheet.  Pile cooled apple mixture in center, leaving a 3-inch border.  Sprinkle crumb mixture evenly over apples.  Fold edges of dough over apples, overlapping and leaving an opening in the center.

Refrigerate or freeze until dough is firm, about 30 minutes.  Lightly brush dough with beaten egg, and sprinkle dough with fine sanding sugar.  Bake until pastry is golden brown and apples are tender, 40 to 50 minutes.  Serve warm or at room temperature.

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