Barefoot Contessa’s Apple Crostada

I always feel apples and pears should make some kind of appearance at the Thanksgiving table so finish your meal with this Apple Crostada from Ina Garten’s “Barefoot Contessa Parties!” cookbook. A crostada is simply a rustic open tart. You can very easily substitute pears for the apples or sprinkle on some raisins or dried cranberries for an extra sweet touch. Feel free to make this same recipe year round with whatever fruit is in season. It’s sure to become a family favorite dessert that you will enjoy baking for a long time.

 

 

 

 

 

 

 

 

 

This recipe makes enough dough for two tarts so just double the filling recipe to serve your large crowd at the holidays. Feel free to make one apple and one pear tart for a little fall variety.

Serves 6

For the Pastry (Two Tarts):

2 cups all purpose flour

1/4 cup granulated or superfine sugar

1/2 tsp kosher salt

1/2 pound very cold unsalted butter, diced

 

For the Filling (One Tart):

1 1/2 pounds McIntosh, Honey Crisp or Granny Smith Apples

1/4 tsp grated orange zest

1/4 cup all purpose flour

1/4 cup granulated or superfine sugar

1/4 tsp kosher salt

1/4 tsp ground cinnamon

1/4 tsp ground allspice

4 Tbsp cold unsalted butter (1/2 stick), diced

 

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Be careful; the blades are sharp. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into two disks. Wrap with plastic and refrigerate one of the the disks for at least one hour. Freeze the rest of the pastry.

 

Preheat the oven to 450 degrees.

Roll the pastry into an 11 inch circle on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper.

For the filling, peel, core and quarter the apples. Cut each quarter into three chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks, leaving a 1 1/2-inch border.

Combine the flour, sugar, salt, cinnamon and allspice in the bowl of the food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples, pleating it to make a circle.

Bake the crostada for 20 to 25 minutes, or until the crust is golden and the apples are tender. Let the tart cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Once cool, move to a serving plate or cutting board and serve.

 
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